This Pear Apple Crisp combines two of the best fall fruits into one delicious crisp, flavored with vanilla, cinnamon and ginger and topped with a grain-free crumble topping. This crisp is gluten-free, Paleo, and vegan.
Ever since I moved back to San Diego, my friend Monica from The Movement Menu and I have been trying to get together for a baking and cooking day, and after four months, it finally happened!
I always love getting together with other bloggers for whatever reason – baking, cooking, and just chatting about blogging is always such a joy, since normally our interactions are limited to behind a screen. Since blogging tends to be a solo endeavor, getting to be face-to-face to collaborate and bounce flavor ideas off each other is so much fun. It’s always so interesting for me to see someone else’s creative process when doing recipe development and food photography.
Monica and I first met on Instagram last year, and after mutually admiring each other and leaving comments on each other’s Instagrams for months, we finally met up for lunch earlier this year when I was visiting San Diego.
Monica is so sweet & incredibly knowledgable about all things Paleo food – she’s a total champ and I know when I finally get around to doing Whole 30, she’s going to be the one I’ll be texting to complain to who will motivate me through it. Of course, our day in the kitchen together was kept totally Paleo-friendly!
Monica and I decided to keep thing decidedly Fall-themed with this apple pear crisp and a rosemary + nutmeg-scented butternut squash soup. My kitchen smelled ridiculously good that day – I seriously wish we had smell-o-vision to share all the warm spiciness that filled the air.
The two recipes are the perfect pairing – each with their own distinct fall flavors, but so complimentary in the warmth and flavor profiles that they share. They’re both subtly sweet with a hint of spice to amp them up. Paired together? This is a Fall meal you’ll be really happy about.
For the apple and pear crisp, I gathered a selection of apples and pears from the farmer’s market. I always like to combine fruit varieties, using a combination of sweet & tart apples and firm & soft pears.
That way, when the fruit breaks down as it bakes, the softer pears, like the ripe Bartletts we used, will break down and become saucey, while the firmer fruit hold their shape and give some texture. By using sweet apples in addition to the tart Granny Smith’s, you can cut the amount of sugar down to just two tablespoons of coconut sugar in the filling.
The apple pear crisp features some of my favorite flavors – cinnamon, ginger, and vanilla bean. The combination is incredible. The warmth of the cinnamon, the sweetness of the vanilla, and the slight spiciness from the ginger complement each other and the fruit so wonderfully.
The crisp topping is nut-based, using almond flour to hold everything together, with sliced almonds and walnuts for crunch. The little bit of coconut flour may seem insignificant since it’s only 2 tablespoons, but you do need it. It helps keep the crisp topping from getting too wet from the fruit juices and keeps things crisp.
We served it with some vanilla ice cream and a drizzle of paleo caramel sauce. Serve it after a big bowl of this creamy butternut squash soup and you’ll be a happy camper, promise. Make sure you head over to read Monica’s super sweet post and get the soup recipe we developed! Happy baking :)
Remember to #bakerita if you try the recipe!Print
- 4 medium apples (peeled, cored and sliced into 1/4” slices (I used 2 Granny Smith and 2 Honeycrisp))
- 2 Bartlett pears (peeled, cored and sliced into 1/4” slices)
- 2 Bosc pears (peeled, cored and sliced into 1/4” slices)
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla bean powder or vanilla bean paste
- 2 tablespoons coconut sugar
- 2 tablespoons (14g) tapioca flour
For the crumble topping
- Preheat the oven to 350ºF.
- In a medium bowl, combine the apples, pears, cinnamon, ginger, vanilla extract, vanilla powder or paste, coconut sugar and tapioca flour. Stir to combine and coat all of the fruit evenly. Pour all of the fruit filling into an 8×8” (or similarly sized) pan and set aside while preparing the crisp topping.
- In a separate bowl, combine the almond flour, coconut flour, and coconut sugar. Add the coconut oil and using a pastry cutter, two forks, or your hands, work the coconut oil into the flour until it comes together into a course meal with no dry flour remaining. Toss in the almonds and walnuts.
- Cover the fruit evenly with the crumble topping and bake for 35-40 minutes, or until golden brown and bubbling. If topping is browning too quickly, tent the pan with aluminum foil halfway through to prevent burning.
- Let cool slightly before serving warm. Store leftovers in the refrigerator for up to 3 days.
- Category: Dessert