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5.0 from 15 votes

Apple Pear Crisp Vegan Gluten-free

This Vegan Pear Apple Crisp has tart apples, sweet pears, a hint of ginger, is topped with oatmeal cookie like crumb is a delightful take on classic old-fashioned apple crisp ! Naturally sweetened, Gluten-free + Nut-free option.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 6
Calories: 243 kcal
Course: Dessert
Cuisine: American

Ingredients

For the apples and pears:
  • 1 large apple thinly sliced (I use honeycrisp)
  • 1 red pear thinly sliced, or use another medium apple for Apple crisp
  • 2 tablespoons maple syrup
  • 1 tablespoon cane sugar or coconut sugar optional
  • 1 teaspoon cornstarch
  • zest of 1/2 lemon
  • 2 teaspoons lemon juice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon minced fresh ginger
For the topping:
  • 2-3 tablespoons maple syrup
  • 2 tablespoons almond butter
  • 1 tablespoon oil
  • 1/2 teaspoon vanilla extract or powder
  • 1/4 cup almond flour
  • 2 tablespoons shredded coconut
  • 1/2 cup oats
  • 2 tablespoons Chopped Pecans
  • 2 tablespoons slivered or chopped almonds Or pecans or walnuts
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt

Instructions

    Cup of Yum
  1. In a 6x8 or similar size baking dish, add the sliced apple and pear.You can also chop them into small pieces and use  Then add the rest of the ingredients and mix well to coat.
  2. To make the topping, add the almond butter, 2 tablespoons maple syrup, oil to a bowl and microwave it to warm up the almond butter a little bit then mix really well. Or add them to a saucepan and warm over medium low. Mix in vanilla extract.
  3. Add in all of the dry ingredients and mix well. Press and mix so that the mixture is like a crumbly oatmeal cookie dough. Add more maple syrup a teaspoon at a time , if the mixture is too dry.
  4. Transfer spoonfuls of this mixture over the apple and pear mixture and even it out.
  5. Bake at 350 degrees Fahrenheit (180 degrees Celsius ) for 40 minutes. Check at 35 minutes to check if crumb topping is crisp to preference.
  6. Serve with vegan ice cream or vegan whipped cream of choice.Store on the counter covered for a couple of hours, Refrigerate for upto 4 days. Freeze for upto a month

Notes

  • This recipe is gluten free with certified gf oats
  • To make it nut-free, omit the nuts and add some chopped pumpkin seeds. Substitute almond flour with 2 tablespoons flour and 2 tablespoons more oats 
  • Oilfree : omit the oil and add more almond butter 

Nutrition Information

Calories 243kcal (12%) Carbohydrates 29g (10%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 2g (10%) Sodium 56mg (2%) Potassium 216mg (6%) Fiber 5g (20%) Sugar 16g (32%) Vitamin A 27IU (1%) Vitamin C 3mg (3%) Calcium 66mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 243

% Daily Value*

Calories 243kcal 12%
Carbohydrates 29g 10%
Protein 4g 8%
Fat 14g 22%
Saturated Fat 2g 10%
Sodium 56mg 2%
Potassium 216mg 5%
Fiber 5g 20%
Sugar 16g 32%
Vitamin A 27IU 1%
Vitamin C 3mg 3%
Calcium 66mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.