A sweet and crunchy crisp, topped with a dollop of vanilla ice cream, is the perfect dessert this holiday season. What better what to get into the Christmas spirit than with my Gingerbread Pear Apple Crisp? This warm and cozy crisp is filled with tender chopped pears and apples and is topped with a crunchy gluten-free crisp topping that is sweet and slightly spicy, thanks to the gingerbread flavor. Your family and friends are sure to love it!
Ingredients
For the Filling:
- 4 Honey Crisp Apples peeled and sliced
- 3 Bosc Pears peeled and sliced
- 2 Tablespoons Orange Juice
- 2 Tablespoons Orange Zest
- 1 Tablespoon Lemon Juice
- 2 Tablespoons Molasses
- ⅓ Cup Granulated Sugar or Monk Fruit Sweetener
- 3 Tablespoons Gluten-Free All-Purpose Flour
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- 1 Teaspoon Ground Ginger
For the Crisp Topping:
- ¾ Cup Gluten-Free All-Purpose Flour
- ¾ Cup Rolled Oats
- ¾ Cup Coconut Sugar
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- ½ Cup Pecans chopped
- ½ Cup Unsalted Vegan Butter cold and cut into 1/2 inch pieces - can also use regular butter
- 1 Pinch Kosher Salt
Instructions
- To make this crisp, start by preheating your oven to 375 F.
- Next, prepare the baking dish. Spray an 8x8 baking dish with oil spray and set it aside. You can also grease it with butter, if preferred.
- Prepare the apples and pears. Wash them thoroughly and peel them to remove the skins, then chop them into small pieces. Once they're chopped, add them to a large bowl.
- Next, squeeze the orange juice and lemon juice on top of the apples and pears, then add in the orange zest, lemon zest, molasses, granulated sugar, flour, cinnamon, nutmeg, and sugar.
- Toss to coat the apples and pears well, then transfer the mixture to the prepared baking dish. Use a spatula to spread them out evenly, so that the apples and pears are in one layer.
- Next, prepare the crisp topping. In a medium bowl, mix together the gluten-free flour, rolled oats, coconut sugar, cinnamon, nutmeg, and pecans.
- Then, cut the butter into 1/2 inch slices and use your hands to incorporate the butter into the dry ingredients, until the texture begins to resemble a course, wet sand.
- Transfer the crumble topping over top of the apples and pears and use a spatula to spread it out evenly.
- Then, cover the baking dish with foil and transfer the crisp to the oven and allow it to bake for 35-40 minutes.
- At the 20 minute mark, remove the foil cover and place the baking dish back in the oven to continue to bake for the last 15-20 minutes.
- Once the crisp is done and golden brown on top, remove it from the oven and allow it to cool for 10 minutes.
- Serve with warm vanilla ice cream and enjoy!
Calories: 455kcal | Carbohydrates: 75g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 2g | Sodium: 126mg | Potassium: 374mg | Fiber: 9g | Sugar: 39g | Vitamin A: 85IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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