Cinnamon Walnut Pear Crisp
Incredible cinnamon walnut pear crisp made with simple ingredients and topped with a delicious oat walnut crumble. This easy pear crisp recipe tastes just like old fashioned pear crisp and can easily be made vegan and gluten free for a wonderful dessert you'll make again and again!
Servings 9 servings
Calories 239cal
Ingredients
- For the topping:
- 2/3 cup flour (or sub whole wheat flour, gluten free all purpose flour or gluten free oat flour)
- 1/3 cup packed brown sugar (or sub coconut sugar)
- 1/2 cup chopped walnuts (or pecans)
- 1/3 cup oats (gluten free if desired)
- 1/4 teaspoon cinnamon
- 1/4 cup butter, melted (or sub vegan butter or coconut oil)
- For the crisp:
- 6 medium Barlett pears, cut into 1/4th inch slices
- 1/4 cup pure maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 tablespoon arrowroot or tapioca starch
Instructions
- Preheat oven to 350 degrees F. Generously grease an 8x8 baking pan or 9 inch skillet with nonstick cooking spray. Set aside.
- To make the topping: Combine the flour, oats, brown sugar, cinnamon and walnuts in a large bowl until well-combined. Pour in the melted butter and use your hands to combine until the mixture becomes crumbly and resembles wet sand. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place it in the fridge until ready to use.
- To make the filling: place pears, maple syrup, cinnamon, vanilla and arrowroot starch in a large bowl and toss to combine. Take 1/3 cup of the topping mixture and toss with the pear mixture. Place the pear mixture in a prepared pan and sprinkle evenly with the remaining topping.
- Bake the crisp on a baking sheet (just in case the filling bubbles over!) for 45 minutes-1 hour, or until topping is golden brown and filling is bubbling. Remove from the oven and cool for 10 minutes on a wire rack. Serve warm with your favorite vanilla ice cream or yogurt on top. Makes 9 servings.
Notes
TO MAKE GLUTEN FREE: in the topping, use certified gluten free oats and almond flour or an all purpose gluten free flour or gluten free oat flour.
TO MAKE VEGAN: sub a buttery vegan stick for the butter or use coconut oil.
Nutrition
Serving: 1serving (based on 9) | Calories: 239cal | Carbohydrates: 41g | Protein: 2.7g | Fat: 9.9g | Saturated Fat: 3.6g | Fiber: 4.1g | Sugar: 24.9g