A naturally gluten-free (and grain-free!) dessert for your Thanksgiving table! This pear and cranberry crisp is sweetened with maple syrup for a gooey fruit filling. It’s topped off with a nut mixture to add crunch and tons of flavor. Serve with vanilla ice cream for the ultimate holiday treat!
I love fruit crisps. I mean, what’s not to love? Warm and gooey fruit topped with a crunchy topping and then served with ice cream. Yes please! Traditional fruit crisps are loaded with sugar and butter – and there is nothing wrong with that once in a while! However, I wanted to lighten things up a bit.
Usually when I make crisps I go heavy on the topping and light on the fruit, which hides the delicious fruit flavor. So, for this crisp I decided to go heavy on the fruit and light on the topping.
Since going gluten-free I’ve been trying to eat mostly naturally gluten-free foods as opposed to just replacing things with processed alternatives. This crisp showcases that – it’s simple with pears, tart cranberries and topped with crunchy nuts.
I decided to swap out sugar and use maple syrup instead – it’s so good! The maple syrup gives the filling a gooey-ness that you can’t get from regular sugar. It also gives the filling a great flavor.
The nut topping is minimal and provides just enough crunch to add texture to the dish. I was worried that I would miss my usual thick topping, but I didn’t! The sweet flavor from the pears and the tart cranberries really shine through.
Though this is a “healthier” version of the traditional fruit crisp, it’s still a dessert. Maple syrup is still a sweetener and of course the ice cream on top makes it a complete indulgence. I certainly couldn’t imagine a fruit crisp without ice cream!
If you’re looking for something different to serve for dessert this year then this crisp is for you! It’s a nice light ending to a big meal and offers the perfect amount of sweet and tart flavors. I’m working on a more classic indulgence dessert recipe, so if that’s more your cup of tea, then stay tuned!
- ½ Cup Raw Almonds, soaked overnight*
- ½ Cup Raw Walnuts, soaked overnight*
- 1 Teaspoon Coconut Oil
- Pinch of Salt
- 1 Tablespoon Honey, or maple syrup for vegan
- ½ Teaspoon Cinnamon
- Pinch of Nutmeg
- 4 Pears, peeled and sliced
- 1 Cup Fresh Cranberries
- ½ Cup Maple Syrup
- 1 Teaspoon Cinnamon
- Vanilla Ice Cream*, for serving (optional)
- Preheat the oven to 350º.
- Combine the almonds, walnuts, coconut oil, salt, honey, cinnamon, and nutmeg in the bowl of a food processor. Pulse a few times until the mixture is combined and the nuts are coarsely chopped.
- In a large bowl combine the pears, cranberries, maple syrup, and cinnamon. Sprinkle the top of the fruit evenly with the nut topping. Bake at 350º for 45-50 minutes, watching to make sure the nut topping isn’t browning too much. I covered mine with foil about halfway through to prevent it from browning any further.
- Serve the crisp warm with vanilla ice cream.
- *I prefer to soak nuts before using or toasting them. Cover the nuts with water and add a pinch of salt. Let them soak overnight and then drain the next morning. This gives them extra crunch and makes them much easier to digest. You can skip this step if you wish.
- *Try coconut ice cream to keep this dairy free!