Gluten-free Pear Cranberry Crisp (Vegan)

5 from 4 votes

Gluten-free Pear Cranberry Crisp (Vegan)

A delicious Fall dessert recipe where diced pears and fresh cranberries are covered in an almond flour and rolled oat topping and baked until golden

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Author: Dominique

Ingredients

Pear cranberry filling ingredients:

4 ripe pears diced
2 cups cranberries fresh or frozen
1 Tablespoon tapioca flour (or arrowroot flour)
1 Tablespoon lemon juice
2 Tablespoons maple syrup
1 teaspoon cinnamon

Crisp topping ingredients:

1/4 cup coconut sugar (or brown sugar)
1 cup almond flour
1 1/2 cups Gluten-free rolled oats
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup olive oil (or melted coconut oil)
2 Tablespoons maple syrup

Instructions

Preheat oven to 350º F. Put diced pears and cranberries into a bowl and top with tapioca flour, lemon juice, vanilla, cinnamon and maple syrup. Mix, then pour into a 10 x 10 inch pan. Set aside.
In a medium bowl, mix the coconut sugar, almond flour, gluten free rolled oats, cinnamon and nutmeg with a fork. Set aside.
In a smaller bowl, mix the olive oil with 2 Tablespoons of maple syrup, and then pour it on top of the almond flour oat mixture. Mix until the dry ingredients are all wet and clumpy. Then evenly sprinkle the topping on top of the fruit. Press down on the crisp with the back of your fork to evenly distribute it.
Bake for 45-50 minutes or until the topping is slightly golden and the fruit is bubbly.
Serve warm. I highly recommend adding your favorite ice-cream on top!

Notes

Instead of fresh cranberries: you can use frozen cranberries.

Instead of tapioca flour: you can use arrowroot flour or cornstarch instead.

Instead of maple syrup: feel free to use honey, but keep in mind then the recipe won't be Vegan. You can also use date syrup as well.

Instead of coconut sugar: you can always use brown sugar instead of coconut sugar.

Instead of almond flour: you can use pecan flour, cashew flour, macadamia nut flour, sunflower seed flour, or oat flour.

Instead of olive oil: you can use coconut oil, avocado oil, or any light flavored oil of your choice.

Nutrition