Gluten-Free Pear and Apple Crisp is the perfect Fall or Winter dessert. This version uses oats and olive oil in the crisp topping for a healthy and delicious treat.
Last winter, my sister forwarded me an article from NPR featuring gluten-free desserts, and I’ve kept it tucked in my pile of recipes to try. One of the recipes caught my eye in particular – the Gluten-Free Pear Apple Crisp. Every fall, I make Apple Crisp and it’s one of my family’s traditions as a way to welcome the cooler weather. However, after my youngest was put on a gluten-free diet, I’ve had to concoct different ways to make this family favorite.
This Pear Apple Crisp recipe is not only gluten-free, but it’s also dairy-free. In place of butter in the crisp topping, olive oil is used (which has the same amount of calories, but is cholesterol free, so heart healthy). The topping is also not overly sweet and it’s 100% whole grain using simply rolled oats.
This week, a group of bloggers is featuring Pears as a Power Food. This weekly food blogging group features a different Power Food each week based on the book Power Foods: 150 delicious recipes with 38 Healthiest Ingredients from the editors of Martha Stewart’s Whole Living Magazine. Power Foods are foods that are outstanding in the amounts of vitamins, minerals, phytonutrients, essential fatty acids, fiber and more, that help fight disease and promote good health.
So what makes Pears a Power Food?
Did you know that a medium pear has nearly 6 grams of fiber? That’s 22% of your daily requirement for fiber. I’d never guess that from the juicy flesh. Pears are also good sources of vitamin C, vitamin K and potassium.
There are so many varieties of pears to choose from – crunchy Bosc pears, juicy Bartlett and Comice pears, small Forelle and Seckel pears. Try eating them as is, poaching them, steaming them, or baking them as in this Crisp recipe.
Gluten-Free Pear Apple Crisp
- 3 pears peeled and sliced (I used Bartlett)
- 3 apples peeled and sliced (I used Macoun)
- 1/4 cup maple syrup
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- pinch salt
- 1 teaspoon vanilla
- 1 1/2 cups gluten-free rolled oats
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350 degrees.
- In a large mixing bowl, toss together Crisp Filling ingredients. Spoon into a pie dish or 8" squash dish.
- In a medium bowl, toss together Crisp Topping ingredients. Spoon on top of Crisp Filling.
- Bake for 1 hour until fruit is cooked through and topping is lightly browned.