We love Fall! Don't you? This Pear Crisp is like Fall on a plate. Full of seasonal pears, cranberries, hearty nuts and oats -- this crumble is as healthy as it is delicious. We love it warm from the oven with a little ice cream or coconut whipped cream on top. Its easy to make and wholesome enough for a weeknight or even a sweet brunch!
This crumble isn't too traditional as it involves no butter or sugar. Even though its refined sugar free, vegan and gluten free (if you use gluten free oats) its still sweet and rich tasting thanks to maple syrup and a healthy dose of fat burning coconut oil. This recipe features a lot of healthy fats from the walnuts, chia seeds and coconut oil. Its also high fibre thanks to the pears, walnuts, oats, cranberries and chia seeds.
We chose to use pears in this crumble instead of apples for the natural sweetness and lovely soft texture they add to desserts. Use a mix of ripe and firm pears for an enhanced texture.
Make this recipe for your family this week using organic ingredients from Wanigan! Click on the highlighted ingredients below to order them online.
Fall Pear Crisp
Makes one 8” crisp
- 3-4 pears, peeled and cored, cubed
- 2 tbsp maple syrup
- ¼ cup lemon juice
- 2 tbsp chia seeds, soaking in ½ cup water
- 2 tbsp fresh or dried cranberries
- 2 tsp walnuts
- 1 ½ cups of oat flakes
- ½ cup coconut oil, softened
- 1 tsp cinnamon
- 1 tsp ground nutmeg
- 1 tsp sea salt
In a large mixing bowl, combine pears, maple syrup, lemon juice, and soaked chia seeds. Pour into 8” round or square baking pan and top with walnuts and cranberries.
For the topping, combine all topping ingredients in a medium sized mixing bowl and using your hands soften the coconut oil with the oats until slightly moistened and clumpy.
Crumble the topping over the filling and bake until golden brown at 350 for about 20 minutes.