Pears and apples cook beautifully melt together in this recipe. The crisp is gluten and grain free, simply made with walnuts, pecans, and almond flour. Yay for a healthy dessert recipe during the holidays!
It’s important to eat fewer grains or none at all because they tend to be hard for your body to digest. You may even notice breakouts on your forehead when you eat foods that your body can’t digest. Another sign of improper digestion is feeling bloated or constipated. By avoiding grains altogether you avoid all the discomfort that may come along with them.
The trick with crisps is cooking the fruit covered in aluminum foil for 30 minutes before adding the crisp on top. This way, the fruit has softened already and then when you add the crisp on top it's able to bake and brown on top. The crisp on top is so delicious; I have a hard time not eating just that!
Desserts made with fruits and no added sugars are a perfect way to suffice sugar cravings without giving into unhealthier options. Baking the pears and apples allow for their natural sugars to come through, and they will taste slightly sweeter than when eaten raw. I added cherries into the mix because I love the tartness in flavor it adds to this dish, but you could also use cranberries if you can’t find cherries in the grocery store.
If you’re in search for an easy recipe to make for a dinner party or get together this holiday season, this is the perfect option. It also doesn’t hurt that no one will feel guilty after indulging in this!
This crisp should be eaten fresh out of the oven, and served with vegan vanilla ice cream or whipped cream. The best part about this recipe is how delicious your house will smell!
Serves about 8 people
- 5 red Bartlett pears (peeled)
- 4 Rome apples or apples of preference (peeled)
- 1 cup fresh or frozen cherries or cranberries
- 2 Tablespoons coconut nectar or maple syrup
- 1 ½ Tablespoons cinnamon
- Juice of ½ lemon
- 1 ½ cups pecans (roughly chopped)
- 1 ½ cups walnuts (roughly chopped)
- ¼ cup coconut nectar or maple syrup
- 1 cup coconut flakes
- 1/2 cup almond meal
- 4 Tablespoons coconut oil (melted)
- 1 ½ Tablespoons cinnamon
- 4 Tablespoons coconut sugar
- ¼ teaspoon salt
1. Preheat oven to 350 F and lightly coat your cooing dish with coconut oil.
2. Peel the skin off your apples and pears and then cut into small chunks.
3. Take the pits out of your cherries and cut them in half.
4. Mix the apples, pears, cherries, lemon juice and coconut nectar in a bowl.
5. Pour your mixture into the your cooking dish and cover with aluminum foil, and bake for 30 minutes.
6. While fruit is baking, begin to make the crumble. Mix together the pecans, walnuts, coconut nectar, coconut flakes, almond meal, melted coconut oil, cinnamon, coconut sugar, and salt.
7. Remove fruit from the oven and mix before adding crumble to the top.
8. Pour crumble mixture on top of the fruit in an even layer and bake for about 45 minutes or until the top of the crisp is golden.