Crisp is one of the easiest desserts to make. Fruit and crumble, that’s it. The secret is to make a super yummy crumble for the top. One that’s sweet and crunchy without being sugary and dense. This is my attempt at a fabulous crisp: Grain-Free Pear Crisp.
I have pears coming out of my ears this year. Last week, I made an Upside Down Pear Cake with cardamom honey glaze. It was beautiful and deliciously spiced. Today, I made this pear crisp. My sweetie kindly peeled and chopped 12 cups of pears for me so I could make 2 attempts. Both turned out great. Lucky for me, since crisp number one got eaten before I even had a chance to take a photo. My poor family. They often have to wait to devour the food I make until I have time to set up my shots and take several photos.
The crumble on this crisp is super versatile. I don’t use any grains in my crumble. Just almond flour, shredded coconut, and nuts. I used cashews and hazelnuts because that is what I had. You can use any nuts that you wish. I do recommend using soaked and dehydrated nuts for better digestibility. Read more HERE about that. The trick to getting the crumble to be just right is placing your coconut oil
Since I have so many pears, that’s what I used. But I sometimes like to combine fruits together. Feel free to combine pears with apples or berries for a different variation. Enjoy!
Grain Free Pear Crisp
Ingredients
- 6 cups peeled and chopped pears
- 1 TBS fresh lemon juice
- 1 TBS RAW honey (I use this one)
- 2 tsp arrowroot powder (like this)
- 1/4 tsp powdered ginger
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- FOR CRUMBLE:
- 1 cup nuts (cashew, hazelnut, macadamia, almond, pecan, or walnut), preferably soaked and dehydrated
- 1 cup almond flour (like this)
- 1/4 tsp cinnamon
- 2 TBS honey
- 1/4 cup shredded coconut (like this)
- 1/4 cup coconut oil, cold and hard from the fridge (I use this one)
Instructions
- Preheat oven to 350’F
- Combine chopped pears with lemon juice, honey, ginger, cinnamon, allspice, and arrowroot powder. Mix to evenly coat. Pour mixture into baking dish.
- In food processor, pulse nuts, almond flour, cinnamon, and honey until nuts are broken down into tiny pieces.
- Add COLD coconut oil and shredded coconut. Pulse until mixture forms a nice crumbly texture.
- Spread crumble evenly over pears and bake, covered with foil, for 15 minutes. Then remove foil and bake another 20-25 minutes until crumble is starting to brown.
- Allow to cool slightly before serving. Delicious on it’s own but even better with whipped cream or ice cream. ENJOY!
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