Cinnamon Caramel Pear Crisp (Baked, GF/DF)
Warm pears, cozy spices, buttery almond-oat topping — the classy cousin of apple crisp. Converted my pear-skeptic child instantly.
Ingredients
Filling
- 2 lbs pears about 5–6, peeled and sliced ¼-inch thick
- ¼ cup coconut oil or dairy-free butter, melted
- 2 tbsp tapioca flour or arrowroot
- ½ cup coconut sugar
- 2 tbsp maple syrup
- 1 tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp cardamom optional
- 1 tbsp vanilla extract
Topping
- 1 cup almond flour
- 2 tbsp coconut flour
- ¼ tsp cinnamon
- ¼ tsp cardamom
- ½ cup unsweetened shredded coconut
- ¼ cup maple syrup
- ¼ cup coconut oil softened
- ¼ cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8 baking dish.
- Mix filling gently so pears don’t bruise; starch thickens juices into a caramel-y sauce.
- Spread pears evenly in dish.
- Make topping: Stir ingredients until crumbly; it should pinch together but still crumble.
- Cover pears generously with topping.
- Bake 40–45 minutes until top is golden and pears bubble.
- Cool slightly; serve warm with dairy-free ice cream or coconut whip.
Notes
Nut-free: Sub oat flour for almond; skip pecans. If you need desserts that skip nuts completely from the start, my Gluten Free Nut Free Desserts for Beginners roundup is made for nut-free homes and school-safe treats. Make-ahead: Assemble, refrigerate, then bake fresh. Budget: Ripe markdown pears work perfectly. Emma’s tip: “More topping, always more topping.”