Although fall technically doesn’t start for a few more days, fall weather is sure here. That means it’s time for fall fruits, including pears.
They are delicious plain or pureed as pearsauce. But another great way to use them is in a crisp.
This pear crisp is gluten free and oat free. It is very easy to make (I made 2 over the weekend). And it’s a unique treat. I can’t say I’ve had many pear desserts in my life.
The pears get soft and release a lot of juice as they are baked. The crisp has a hint of cinnamon and the perfect amount of sweetness.
I hope you enjoy this crisp as much as we did. Top it with vanilla ice cream and you’ll have real treat! This makes a wonderful dessert. But it’s so good you could even serve it for breakfast or brunch.
No pears in the house? No problem. Try using peaches, plums or even apples. It’ll still be a delicious dessert. Just beware…you might have to make two of them as well. This crisp won’t last long.
Gluten Free Pear Crisp
15 – 20 pears
1/3 cup organic cane sugar
1 tsp. cinnamon
1 Tbsp. coconut flour
1/2 cup butter, coconut oil* or organic palm shortening
1 cup organic brown cane sugar, sucanat or coconut sugar*
3/4 cup tapioca flour*
1/4 cup coconut flour*
Heat oven to 350 degrees F. Grease a 7×11 pan.
Peel, core and slice pears. Place in the greased pan. Sprinkle sugar, cinnamon and coconut flour on top. Gently mix.
Combine the butter, sugar and flour until crumbly. Sprinkle over top of the pears.
Bake for 35 minutes, until golden brown.
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