Cinnamon Pear Crisp - Nourished By Nutrition
Cinnamon Pear Crisp

A gluten-free cinnamon pear crisp infused with maple, ginger and topped with an oatmeal crumble. This healthy fruit crisp makes for an easy holiday dessert everyone will love. It can be made gluten-free, vegan and dairy-free.

gluten-free cinnamon pear crisp with oatmeal crumblePears are so underrated! They often get overshadowed by apples and pumpkin during the fall and winter months. But let’s change that! While a traditional apple crisp brings all the cozy feels in fall, this cinnamon pear crisp needs to be your new go-to winter dessert!

This healthy pear crisp has all of the warmth, spice and sweet flavor of traditional versions but with less sugar and more fiber. Both of which are better for your blood sugar and hormone balance. Plus, this pear crisp (like other fruit crisps) is fuss-free and very forgiving. Throw it together in less than 15 minutes and bake until golden and bubbly. It makes a perfect addition to any holiday dessert spread!

As yes, leftovers are wonderful for a snack or breakfast with a scoop of Greek yogurt. Because balance is key and you can enjoy all your favorite foods while still prioritizing your blood sugar and hormone balance.

cinnamon pear slices in a baking dish for a healthy pear crumblegluten-free oatmeal crumble

Ingredients in this gluten-free pear crisp recipe

This healthy pear crisp comes together quickly with a handful of ingredients you probably already have stocked in your pantry. Just make sure you purchase your pears a head of time to make sure they’re ripe. For this recipe you’ll need:

    • Oat flour: this gluten-free flour makes for an easy replacement for traditional purpose flour in this recipe. Crumble toppings are very forgiving so feel free to use gluten-free all purpose, regular or whole wheat flour or even almond flour in this recipe.
    • Maple Syrup + Brown Sugar: the filling gets infused with a touch of maple syrup for flavor and sweetness. For the crumble topping, it’s best to use a granular sugar for the proper texture. Brown sugar or coconut sugar will give you a deeper, caramel flavor.
    • Oats: rolled oats work best in the oatmeal crumble topping. A higher oat to flour ratio gives more texture and extra fiber. If you like nuts in your oat topping, sub 1/2 cup of the oats for walnuts or pecans.
    • Cinnamon + Ginger: a heavy dose of this cozy spice combination brings out the sweetness a nice warmth of flavor to the crisp.
    • Coconut oil: solid coconut helps the crumble topping clump together. You can also use grass-fed butter or vegan butter if you prefer.
    • Pears: Bartlett pears or green anjou pears work best in this recipe. They’re in season during the winter months and wonderfully sweet when ripe. Keep the skin on for added fiber.
    • Vanilla: this adds extra flavor to the filling and brings out the sweetness of the pears.
    • Starch: a little bit of cornstarch, arrowroot or tapioca starch helps to thicken the filling. While each of these starches have different qualities, they’ll all work to thicken this recipe just fine.

pear crisp with oatmeal crumble

How to make gluten free pear crisp

This pear crisp comes together in no time. You simply combine the filling ingredients and place in a baking dish. Next, make to oat crumble topping. I like using a fork or my hands to combine the coconut oil into the rest of the ingredients. Sprinkle the topping over the filling and place in the oven until golden brown and bubbly.

How to store & freeze pear crisp

    • Store in the fridge: store the leftover pear crisp in an airtight container in the fridge. To rewarm, heat single serving portions in the microwave or reheat in the oven at 350F for 15 minutes covered in foil.
    • Make ahead and freezer: you can freeze this pear crisp prior to baking! Assemble the pear crisp but do not bake it. Cover the crisp well with aluminum foil and transfer it to the freezer for up to 3 months. To bake, place the frozen pear crisp in the over at 350 degrees for about an hour and thirty minutes or until golden and bubbly.
gluten-free cinnamon pear crisp with oat crumble topping and yogurt

Hormone Friendly Tip

Hormone balance and blood sugar stability go hand-in-hand. Here are so tips on how to enjoy this pear crisp to help keep blood sugar more stable.

    • keep the skins on the pears to increase the fiber in the recipe
    • enjoy the pear crisp as a dessert vs. on an empty stomach. Ideally, after a meal full of protein and fiber-rich veggies.
    • serve with Greek yogurt for extra protein or almond butter for a little protein and healthy fat
    • take a short walk after your meal. This helps your muscle absorb the glucose floating in your blood steam, creating a more stable blood sugar response.


If you make this gluten-free cinnamon pear crisp be sure to leave a comment and rate the recipe below. I’d love to hear from you, and it encourages others to make the recipe too.


Cinnamon Pear Crisp

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A gluten-free cinnamon pear crisp infused with maple, ginger and topped with an oatmeal crumble. This healthy fruit crisp makes for an easy holiday dessert everyone will love. It can be made gluten-free, vegan and dairy-free.

  • Author: Jessica Bippen
  • Prep Time: 15 min
  • Cook Time: 55 min
  • Total Time: 1 hour 10 minutes
  • Yield: 8-10 servings 1x


Units Scale

For the Filling:

6 medium Barlett pears or apples, cut into 1/4th inch slices
1/4 cup maple syrup
2 tablespoons lemon juice
1 1/2 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons oat flour or 1 tbsp cornstarch, arrowroot or tapioca starch

For the Crumble Topping:

1 cup rolled oats
1/2 cup oat flour
1/3 cup packed coconut sugar or brown sugar
1/3 cup coconut oil or grass-fed butter
1 1/2 teaspoons cinnamon
1/2 teaspoon salt


Preheat your oven to 350F. Lightly grease a 9×9-inch or similar 2 quart baking dish with coconut oil or butter.

Toss the pears in a bowl with the maple syrup, lemon juice, cinnamon, ginger and salt. Next, add in the oat flour/starch and mix to combine. Place the mixture into the baking dish.

To make the crumble, add the rolled oats, oat flour, sugar, coconut oil/butter, cinnamon and salt to a bowl. Use a fork or your hands to incorporate the coconut oil/butter into the dry ingredients until a crumble forms. Sprinkle the topping evenly over the filling.

Bake for 55-75 minutes or until the filling is bubbling and the top starts to brown. Remove from the oven and let cool for at least 10 minutes before serving. Drizzle on the almond butter caramel sauce, if using.


For serving, try this almond butter caramel sauce. It only take five minutes to make.

If you like nuts in your oat topping, sub 1/2 cup of the oats for walnuts or pecans.


I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton.

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