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 :)
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Apple Pear Crisp (Gluten Free, Paleo + Vegan)
Ingredients
- 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
- 1 cup (96g) blanched almond flour
- 2 tablespoons coconut flour
- ¼ cup coconut sugar
- 6 tablespoons coconut oil solid
- ½ cup sliced almonds
- ½ cup walnuts chopped
Instructions
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Preheat the oven to 350ºF.
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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 8x8” (or similarly sized) pan and set aside while preparing the crisp topping.
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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.
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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.
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Let cool slightly before serving warm. Store leftovers in the refrigerator for up to 3 days.
Megan @ Skinny Fitalicious says
I’ve been dying for an apple crisp. I love that you added pears to it! I have so many blogger friends here in Phoenix but it’s so big here, it makes it difficult for us to get together. A day cooking sounds like fun!
Rachel says
Thanks so much Megan! Wish I could deliver you one to help with recovery :)
Jen | Baked by an Introvert says
I love that you combined apples and pears in this crisp! It’s the perfect fall treat. The soups sounds insanely delicious as well!!
Rachel says
It was all so good! Thanks, Jen :)
marcie says
Yes to sweet juicy pears and apples all in one place! This crisp looks divine and I love that you drizzled caramel over the top — this is fall heaven!
Rachel says
Isn’t it?! Thanks so much, Marcie!
Natasha @ Salt and Lavender says
This looks so yummy! I could just dig into a big bowl of it now :)
SUSAN GRANDGEORGE says
What is the ice cream looking mound?
Rachel says
It’s Halo Top vanilla ice cream!
SUSAN GRANDGEORGE says
Is that real ice cream or a paleo sub? Looking for the sub.
Rachel says
It’s a kind of lower calorie ice cream, but it is real ice cream. You can use a dairy-free alternative or use whipped coconut cream for a Paleo option!
Megan - The Emotional Baker says
That soup and this crisp?!!? What a great combo and perfect for fall. I have to try a version of this soon!
Gayle @ Pumpkin 'N Spice says
Wow does this look GOOD, Rachel! I love the combination of pears and apples, too! It’s finally cooler here in the Midwest, so I would love this warm from the oven today!
Ashley says
So much fun! It sounds like you two had a great time! And this pear apple crisp! I love these two fruits together – especially in the fall!
Sarah @ Making Thyme for Health says
That’s so fun that you got to collaborate with another blogger! I wish I had someone that lived close to me so that we could do that. It would be so interesting to see someone else’s workflow.
It sounds like you both had a successful day in the kitchen! This crisp looks to-die-for!!
Rachel says
Aw wish you were closer so we could have a collab day, Sarah! Thanks so much.
Jessica @ A Kitchen Addiction says
Apple crisp is my favorite fall dessert! Love the addition of pears!
Michele says
The ingredients for the crumble don’t match the instructions for the crumble!
Rachel says
Whoops – they’re fixed now, Michelle!
Michele says
Thanks! I made it that way and it was delish. (But check step #4.)
Nicole ~ Cooking for Keeps says
Blogging is a strange and wonderful thing, you “meet” so many people, but are only lucky enough to meet a few in person!
Elizabeth @ Confessions of a Baking Queen says
What a fun day! We should meet up one day, I’m in North OC. Love that you mixed almonds and walnuts, such great nuts!
Rachel says
Thanks so much! We definitely should – that would be so much fun, Elizabeth!
Kathleen says
I made this tonight because I had pears that needed to be used and luckily I had almost every ingredient in the house! It was great! Thank you for posting!!
Rachel says
So thrilled to hear you enjoyed it, Kathleen! Thanks so much for your feedback.