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.
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.