• Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • Home
  • Recipes
  • About Me
  • Cookbook
  • Shop
  • Contact

Bakerita

Caramel Pear Crisp (Gluten Free, Paleo + Vegan)

★★★★ from 2 reviews

Caramel· Crumbles· Dairy Free· Desserts· Fruit· Gluten Free· Paleo· Refined Sugar Free· Vegan

11/21
Pin1.6K
Share214
Tweet
1.9K Shares
Jump to Recipe·Print Recipe

This Caramel Pear Crisp is a decadent and deliciously spiced dessert that’s perfect for the holidays. The caramel pear filling is spiced with cinnamon, cardamom, cloves, and vanilla bean, and topped with a crunchy almond flour and pecan crisp topping. Don’t forget to serve this gluten-free, paleo, and vegan crisp with some whipped coconut cream!

This Caramel Pear Crisp is a decadent and deliciously spiced dessert that's perfect for the holidays. The caramel pear filling is spiced with cinnamon, cardamom, cloves, and vanilla bean, and topped with a crunchy almond flour and pecan crisp topping. Don't forget to serve this gluten-free, paleo, and vegan crisp with some whipped coconut cream!

Hi friends! How’s the Thanksgiving planning going, since we’re only two days out from the big day?! I’m still reeling with how fast this year has gone by, and I’ve barely planned a thing for my family’s Thanksgiving festivities.

Thankfully for me, I’m a little off the hook this year. Normally, I end up in charge with at least all the dessert and a few sides. But, this year, my sister and I are splitting our time between my dad’s family and my mom’s family. That means I just need to make sure there are some GF + vegan treats for the two of us.

This Caramel Pear Crisp is a decadent and deliciously spiced dessert that's perfect for the holidays. The caramel pear filling is spiced with cinnamon, cardamom, cloves, and vanilla bean, and topped with a crunchy almond flour and pecan crisp topping. Don't forget to serve this gluten-free, paleo, and vegan crisp with some whipped coconut cream!

One thing is for sure though: this Caramel Pear Crisp is definitely on the menu for us. I developed the recipe this past weekend for my own Thanksgiving meal. Upon tasting it, I decided I needed to get it photographed and posted so you too could enjoy this goodness for your own holiday feast. :)

Apples get a lot of love this time of year, but pears, despite their delicious juiciness, tend to get left behind. I’m guilty of it too. SO, I decided to make pears the *star* of this dish and give them the love and attention that they deserve.

This Caramel Pear Crisp is a decadent and deliciously spiced dessert that's perfect for the holidays. The caramel pear filling is spiced with cinnamon, cardamom, cloves, and vanilla bean, and topped with a crunchy almond flour and pecan crisp topping. Don't forget to serve this gluten-free, paleo, and vegan crisp with some whipped coconut cream!

What kind of pears are best for this crisp?

I used a combo of Anjou and Bartlett pears for this crisp. This crisp is best with a variety of pears to get a variety of textures and flavors. I wanted to use a few Bosc pears for the firmness, but none were ripe at the store. Luckily, the two varieties I did use provide incredibly fresh flavor and an amazing texture. The Bartletts break down, creating a delicious sauciness in the crisp, while the Anjous retain their shape and some firmness.

You’ll make a quick caramel-like sauce to coat the pears in. You’ll sweeten it with maple syrup and coconut sugar, and spice it up with cinnamon, cloves, and cardamom. The warm, earthiness of the cloves along with the lemony cardamom and fragrant vanilla bean makes the perfect pairing here. Together, they complement the pear and caramel flavors wonderfully.

This Caramel Pear Crisp is a decadent and deliciously spiced dessert that's perfect for the holidays. The caramel pear filling is spiced with cinnamon, cardamom, cloves, and vanilla bean, and topped with a crunchy almond flour and pecan crisp topping. Don't forget to serve this gluten-free, paleo, and vegan crisp with some whipped coconut cream!

Once you’ve tossed the pears in the caramel sauce, you’ll pile them into a casserole dish and top them off with a paleo crumble topping. The crisp topping doesn’t use any oats. Instead, we use chopped flaked coconut to recreate the texture of the oats and pecans for nutty crunch.

You’ll bake it until golden and bubbling, and then it’s ready to serve!

This Caramel Pear Crisp is a decadent and deliciously spiced dessert that's perfect for the holidays. The caramel pear filling is spiced with cinnamon, cardamom, cloves, and vanilla bean, and topped with a crunchy almond flour and pecan crisp topping. Don't forget to serve this gluten-free, paleo, and vegan crisp with some whipped coconut cream!

What’s the best way to serve it?

I like to serve it warm from the oven. However, you can let it cool and store in the refrigerator until you’re ready to serve if you want to make it ahead of time. IT reheats well in the oven, or the microwave in a pinch.

Whenever you serve it, make sure you serve it with vanilla ice cream or whipped coconut cream. Then, top it off with a big healthy drizzle of the three-ingredient no-cook caramel sauce. I hope you love this decadent caramel pear crisp as much as I do! Enjoy :)

This Caramel Pear Crisp is a decadent and deliciously spiced dessert that's perfect for the holidays. The caramel pear filling is spiced with cinnamon, cardamom, cloves, and vanilla bean, and topped with a crunchy almond flour and pecan crisp topping. Don't forget to serve this gluten-free, paleo, and vegan crisp with some whipped coconut cream!

Facebook | Instagram | Twitter | Pinterest
Remember to #bakerita if you try the recipe!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
This Caramel Pear Crisp is a decadent and deliciously spiced dessert that's perfect for the holidays. The caramel pear filling is spiced with cinnamon, cardamom, cloves, and vanilla bean, and topped with a crunchy almond flour and pecan crisp topping. Don't forget to serve this gluten-free, paleo, and vegan crisp with some whipped coconut cream!

Caramel Pear Crisp


★★★★

4 from 2 reviews

  • Author: Bakerita | Rachel Conners
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 65 minutes
  • Yield: 10 servings 1x
Print Recipe
Pin Recipe

Description

This Caramel Pear Crisp is a decadent and deliciously spiced dessert that’s perfect for the holidays. The caramel pear filling is spiced with cinnamon, cardamom, cloves, and vanilla bean, and topped with a crunchy almond flour and pecan crisp topping. Don’t forget to serve this gluten-free, paleo, and vegan crisp with some whipped coconut cream!


Ingredients

Scale
  • 2 pounds fresh pears, I used a mix of Anjou and Bartlett, peeled, cored and sliced into ¼” slices
  • ¼ cup coconut oil or ghee, I used 4th & Heart’s Vanilla Bean Ghee, use coconut oil to keep vegan
  • 2 tablespoons (14g) tapioca flour
  • 1 tablespoon water
  • ½ cup coconut sugar
  • 2 tablespoons (42g) maple syrup
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon cardamom
  • 1 tablespoon vanilla extract

For the crumb topping

  • 1 cup (96g) almond flour
  • 2 tablespoons coconut flour
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • ½ cup flaked coconut, chopped into bits
  • ¼ cup (84g) maple syrup
  • ¼ cup coconut oil, softened (texture similar to softened butter), use refined for no coconut flavor
  • ¼ cup pecans, chopped

For the caramel sauce

  • ½ cup cashew butter
  • ⅓ cup maple syrup
  • ⅓ cup coconut oil

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 9” square or round casserole dish with coconut oil. Set aside.
  2. Place the sliced pears in a large bowl. Melt the coconut oil or ghee in a saucepan over medium-low heat. Whisk in the tapioca flour to form a paste and then whisk in the water, coconut sugar, maple syrup, cinnamon, cloves, cardamom, and vanilla extract. Bring to a boil and let simmer for 3 minutes to thicken and melt together before removing from heat and pouring the caramel sauce over the sliced pears. Toss to coat all of the pears, and pour into the prepared pan.
  3. For the crumble topping, combine the almond flour, coconut flour, cardamom, cinnamon, flaked coconut, maple syrup, coconut oil, and pecans in a mixing bowl. Stir until the dry ingredients are completely moistened and then crumble evenly over the pears.
  4. Place the pie on a baking sheet and bake 45-50 minutes or until the pears are tender and the crisp is bubbling, and the crumble is golden brown on top. Tent with foil if the pie starts to brown too quickly!
  5. For the caramel sauce, whisk together the cashew butter, maple syrup, and coconut oil. Microwave for 30 seconds, or until the ingredients are melted together, and whisk to combine.
  6. Serve warm or let cool before serving with caramel sauce. I recommend serving with dairy-free vanilla ice cream or whipped coconut cream. Keep any leftovers stored in the refrigerator.
  • Category: Dessert
  • Cuisine: American

Did you make this recipe?

Tag @bakeritablog on Instagram and hashtag it #bakerita

This Caramel Pear Crisp is a decadent and deliciously spiced dessert that's perfect for the holidays. The caramel pear filling is spiced with cinnamon, cardamom, cloves, and vanilla bean, and topped with a crunchy almond flour and pecan crisp topping. Don't forget to serve this gluten-free, paleo, and vegan crisp with some whipped coconut cream!

This Caramel Pear Crisp is a decadent and deliciously spiced dessert that's perfect for the holidays. The caramel pear filling is spiced with cinnamon, cardamom, cloves, and vanilla bean, and topped with a crunchy almond flour and pecan crisp topping. Don't forget to serve this gluten-free, paleo, and vegan crisp with some whipped coconut cream!

This Gluten-Free Vegan Caramel Pear Crisp is a decadent and deliciously spiced dessert that's perfect for pear season. The caramel pear filling is spiced with cinnamon, cardamom, cloves, and vanilla,. Don't forget to serve this gluten-free, paleo, and vegan crisp with whipped coconut cream!

Pin1.6K
Share214
Tweet
1.9K Shares

8 Comments

Subscribe for More Recipes!

« Soft Gingerbread Cookies (Gluten Free, Paleo + Vegan)
No Bake Homemade Snickers Bars (Gluten Free + Vegan with Paleo Option) »

Comments

  1. Donna in Inwood says

    December 18, 2017 at 10:12 am

    So, this is in my oven right now, and I’m sure it will be tasty, but I must say, putting it together turned out to be more of a production than I’d thought . I had to start the caramel sauce three times. The first two times, the tapioca flour immediately separated from the oil into snake-like threads that never merged with the oil.

    The third time, I did it like this: I melted the coconut oil and then let it cool a bit, then added the water, then, while the pan was still off the heat, I began to whisk in the tapioca flour. Once the oil had absorbed as much of the flour as it could while off the heat, I put the pan on the slowest burner possible and then whisked in the rest. It did hold together this way, finally.

    Also, in the topping, I was unsure what “softened” coconut oil meant. I took it literally, and softened it in a small pan on the warm stovetop, without using a burner. The top of the oven was warm from pre-heating, that heat “softened” it.

    It was about as soft as applesauce when I added it to rest of the crumble mix, but I wonder if this was what you meantm, because what I ended up with was a topping that was not very crumbly — it was more the consistency of cookie dough. I bet you meant to melt the coconut oil. I think that might’ve made it more crumbly.

    Anyway, this was my experience. Hope it helps others who try the recipe. Cheers.

    ★★★

    Reply
    • Rachel says

      December 18, 2017 at 12:38 pm

      Sorry you had trouble, Donna. I made this recipe 5 times in the past few weeks and the tapioca always incorporated without issue into the oil, so not sure what the problem was for you. Thanks for sharing how you made it work in case anyone else experiences that, though. As for softened coconut oil, it should be a similar texture to softened butter, not melted at all, but not super cold and firm. Melting it would make the crumble topping far too oily, as you experienced with your cookie dough-like crumble. Hope you still enjoy it!

      Reply
  2. Mara says

    April 9, 2020 at 12:23 am

    Hi! What is a good substitute for tapioca flour in this recipe? I am on a low carb diet – tapioca flour is high in carbohydrates. Would you recommend replacing the tapioca flour with xanthan gum or agar agar or psyllium husk? (This is what I have in the house right now)

    Reply
    • Rachel says

      April 9, 2020 at 10:22 am

      Hi Mara, I would just use more almond flour. None of those are good flour substitutes!

      Reply
  3. DocRon says

    October 4, 2020 at 5:51 am

    Wow, my vegan daughter said this was one of the best deserts she has every had. We non-vegans thought it was pretty good too. I did have to do some subs – cassava flour instead of vegan and corn starch instead of tapioca because I didn’t have either of those in my pantry. I used coconut oil instead of ghee since, once again, I did not have any. All fo the subs seemed to work great. I melted the coconut oil (just barely) and it did not seem overly oily to us. And Donna, I did not have any trouble getting the corn starch to mix with the coconut oil. Made my own cashew butter and it was great. All in all. a great dish that I will make again.

    ★★★★★

    Reply
    • Bakerita | Rachel Conners says

      October 4, 2020 at 6:52 pm

      Thanks so much for the wonderful and helpful feedback, Ron! I’m so glad you all enjoyed it.

      Reply
  4. ilana ifergan says

    February 11, 2021 at 2:39 pm

    Hey, around how many pears is 2 punds?

    Reply
    • Bakerita | Rachel Conners says

      February 12, 2021 at 10:18 am

      Hi Ilana, that totally depends on pear size, but on average, it’s about 6-8 medium-sized pears.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome to Bakerita! I’m Rachel, a gluten-free and vegan baker and recipe developer with a passion for creating easy recipes that will make your mouth water! I hope you find a recipe you love.
Learn More →

Subscribe

Never miss a recipe! Subscribe to have each and every new recipe delivered straight to your inbox.

What’s New

20+ Vegan Oatmeal Recipes

Gluten-Free Vegan Lemon Cookies

How to Make Gluten-Free Sourdough Bread

60+ Healthy Valentine’s Day Desserts (Gluten-Free + Dairy-Free)

Gluten-Free Vegan Cookie Dough Brownies

Categories

This site contains Amazon affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Privacy Policy

Follow on Instagram

MAPLE PECAN SCONES ✨ they are so SO tender and d MAPLE PECAN SCONES ✨ they are so SO tender and delicious, full of pecans and maple goodness. I’m working on some other new scone recipes today and it brought me back to THIS goodness!!! they’re GF, paleo + vegan and perfect served with your coffee as a quick breakfast, as a midday snack, OR as dessert (they’re fab with ice cream if you’re into that). 

get the recipe from the link in my bio! https://www.bakerita.com/gluten-free-vegan-maple-pecan-scones/
down for the dough, or do you want your cookies ba down for the dough, or do you want your cookies baked and gooey??? 🍪✨ honestly, I’ll take these peanut butter cup cookies either way, ANY day of the week. but especially Monday 🙃 and since they’re vegan, you know you can eat ALL the cookie dough balls you want.

recipe is linked in my profile, guaranteed to make your week get off to a better start —> https://www.bakerita.com/peanut-butter-chocolate-chip-cookies-gluten-free-vegan/

sending you LOVE and JOY for the week ahead 😘❤️✨🌻💕🌿
where are my lemon lovers at?! 🍋✨ I’ve got where are my lemon lovers at?! 🍋✨ I’ve got some LEMON COOKIES for you!!! 💛 sweet, tangy, soft, chewy, and absolutely delightful. they’re gluten-free, paleo, and vegan, and they’re truly an absolute delight. I made them with olive oil for a special fruity richness that is so special and tasty!!

get the recipe from the link in my profile ✨ https://www.bakerita.com/gluten-free-vegan-lemon-cookies/

sending you all tons of love, and if you’re experiencing major cold right now, sending you warmth and strength as well. 😘
double chocolate muffins ✨🧁 is muffin monday double chocolate muffins ✨🧁 is muffin monday a thing??? because it is over here, and I think it should be everywhere 😍 especially when it includes these gf + vegan double chocolate muffins that will blow. your. dang. mind. breakfast, snack, dessert...these cover all your bases. 

get the recipe via the link in my profile! https://www.bakerita.com/gluten-free-vegan-double-chocolate-muffins/
say hello to these CHERRY HAZELNUT CHOCOLATE CHIP say hello to these CHERRY HAZELNUT CHOCOLATE CHIP COOKIES! 😍❤️🍒✨ these are wayyy too good - they’re made with @honeymamas cherry hazelnut bars, which are my new favorite thing. the cookies and bars alike are filled with dried bing cherries +  hazelnuts, and sprinkled with flaky sea salt 🤤 these bars are sadly a limited edition Valentine’s Day release, so order some ASAP ❤️ recipe for the cookies is below 👇

CHERRY HAZELNUT CHOCOLATE CHIP COOKIES (gf + vegan)
• 1/2 cup (100g) coconut oil
• 1/2 cup coconut sugar 
• 1 egg or flax egg
• 1 teaspoon vanilla extract 
• 2 cups + 2 tbsp (204g) blanched almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/4 cup chopped dried Bing cherries
• 1/4 cup chopped hazelnuts
• 1/4 cup dark chocolate chips
• 1 @honeymamas cherry hazelnut bar, chopped

mix coconut oil and coconut sugar until fully combined. whisk in egg of choice and vanilla extract. fold in the almond flour, baking soda, and salt, and then mix in the cherries, hazelnuts, chocolate, and @honeymamas bar. 
refrigerate for an hour for best results, but you can also go right ahead with baking if you’re impatient.
preheat oven to 350°F. scoop cookies into a lined cookie sheet, sprinkle with flaky sea salt, and bake for 10 minutes. enjoy!!

#honeymamas #partner
my GLUTEN FREE SOURDOUGH BREAD RECIPE is here ‼️🥖🍞 if you’ve been following my sourdough journey on stories, you know this recipe is a L O N G time coming, and the post is finally up 🙌 it’s full of tips, explanations on the “why’s” of sourdough, equipment lists, a baking schedule, and of course, my gluten-free sourdough recipe! I worked so hard on this post and I hope that it helps you make FABULOUS bread!!

head to the link in my profile and click on the bread picture to get to the post ✨ https://www.bakerita.com/gluten-free-sourdough-bread/

I’ll also be creating a sourdough FAQ page, so let me know if you have any questions. My goal is have you making amazing sourdough bread 🙏 sending lots of carby love your way today, friends ❤️
the easiest snack ever: PEANUT BUTTER PRETZEL BITE the easiest snack ever: PEANUT BUTTER PRETZEL BITES! ✨ covered in chocolate and sprinkled with sea salt. so easy and fun to make!! perfect for the game today, or literally any other time you want to eat something crunchy, creamy, sweet and delicious.

get the recipe from the link in my profile 👉 https://www.bakerita.com/grain-free-peanut-butter-pretzel-bites/

❤️❤️❤️
question: would you rather have single cookies to question: would you rather have single cookies to yourself, or would you rather share a big skillet cookie??? 🍪 I’m torn between keeping things all to myself, and having the epic gooeyness of a skillet cookie...

this magic skillet cookie is perfect for sharing or keeping alllll to yourself, no judgement from me 😉 just don’t forget the ice cream!! makes things alllll the better.

get the recipe from the link in my profile —> https://www.bakerita.com/magic-chocolate-chip-skillet-cookie-gluten-free-paleo-vegan/

happy saturday!!! enjoy, my friends, and hope you have a wonderful day 😘💖

Copyright © 2021 Bakerita · Web Design by Viva la Violet