This gluten-, dairy- and refined sugar-free pear crisp with orange and ginger combines so many of my favorite flavors! Pears are a wonderfully juicy fall fruit that I love to incorporate in both, sweet and savory dishes. Cardamom, orange and ginger make for a traditional pairing with pears and all work together in this recipe to make for a delicious dessert.
This is a warming and satisfying crisp that is delicious on its own and certainly would go well with your favorite ice cream, but I like to serve it with a scoop of thick and creamy, plain coconut yogurt.
Gather all the ingredients: Oats, oat flour, cinnamon, cardamom, fine sea salt, maple syrup, coconut oil, pears, arrowroot starch, fresh ginger, orange.
Prepare the topping by combining all of the dry topping ingredients and then adding in the 1/4 cup maple syrup and 1/3 cup softened coconut oil.
To make the filling, cut the pears into 1/2 inch chunks and add them to a medium-sized bowl along with the remaining filling ingredients. Stir to combine.
Add the filling to a 3 quart baking dish and top evenly with the topping mixture.
Bake for about 40 minutes or until golden brown.
Pear Crisp with Orange and Ginger
This gluten-, dairy- and refined sugar-free pear crisp with orange and ginger combines a wonderfully juicy and flavorful filling with a perfectly crispy topping.
8
servings25
minutes40
minutesKeep the screen of your device on
Ingredients
- For the crisp topping
1 cup oats (certified GF if needed)
3/4 cup oat flour (certified GF if needed)
1/2 tsp ground cinnamon
1/4 tsp ground cardamom*
1/4 tsp fine sea salt
1/4 cup maple syrup
1/3 cup coconut oil, softened
- For the filling
4 ripe, but firm pears, such as bartlett
1 Tbsp arrowroot starch
1/2 tsp ground cinnamon
1/4 tsp ground cardamom*
1/2 inch piece of fresh ginger, grated (about 1 tsp grated)
2 Tbsp maple syrup
zest of 1/2 an organic orange** (approximately 1 tsp)
Directions
- Position a rack in the center of your oven and preheat the oven to 350F.
- To make the topping, in a medium sized bowl whisk together the oats, oat flour, ground cinnamon, ground cardamom and fine sea salt. Add the ¼ cup maple syrup and coconut oil and thoroughly combine (I like to use a fork here). Set aside.
- To make the filling, keeping the skin on if they are organic, cut the pears into quarters, discard the core and then cut them into ½ inch chunks. In a medium sized bowl, combine the pears, arrowroot starch, ground cinnamon, ground cardamom, freshly grated ginger, maple syrup and orange zest. Stir to fully combine all ingredients.
- Pour the filling into a 3-quart baking dish and evenly cover with the topping. Bake for approximately 40 minutes or until the topping is golden brown. Remove from the oven and let cool for 10 minutes before serving.***
Notes
- *I always recommend getting cardamom seeds at the store and grinding them at home in a spice or dedicated coffee grinder to ensure maximum flavor.
- **Citrus fruit often receives a wax coating after harvest to extend its shelf life. Most organic oranges come unwaxed, but if you are unsure if your citrus was waxed, go ahead and rinse the fruit with some hot water and scrub it with a (dedicated) vegetable brush to remove the wax.
- ***This can easily be made ahead and then reheated at 300F for 15-20 minutes
