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5 from 5 votes

Apple Pear Crisp Vegan Gluten-free

This Vegan Pear Apple Crisp has tart apples, sweet pears, a hint of ginger, is topped with oatmeal cookie like crumb is a delightful take on classic old-fashioned apple crisp ! Naturally sweetened, Gluten-free + Nut-free option.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: apple pear crisp, vegan apple crisp
Servings: 6
Author: Vegan Richa

Ingredients

For the apples and pears:

  • 1 large apple thinly sliced (I use honeycrisp)
  • 1 red pear thinly sliced, or use another medium apple for Apple crisp
  • 2 tablespoons maple syrup
  • 1 tablespoon cane sugar or coconut sugar optional
  • 1 teaspoon cornstarch
  • zest of 1/2 lemon
  • 2 teaspoons lemon juice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon minced fresh ginger

For the topping:

  • 2-3 tablespoons maple syrup
  • 2 tablespoons almond butter
  • 1 tablespoon oil
  • 1/2 teaspoon vanilla extract or powder
  • 1/4 cup almond flour
  • 2 tablespoons shredded coconut
  • 1/2 cup oats
  • 2 tablespoons chopped pecans
  • 2 tablespoons slivered or chopped almonds Or pecans or walnuts
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
US Customary - Metric

Instructions

  • In a 6x8 or similar size baking dish, add the sliced apple and pear.You can also chop them into small pieces and use  Then add the rest of the ingredients and mix well to coat.
  • To make the topping, add the almond butter, 2 tablespoons maple syrup, oil to a bowl and microwave it to warm up the almond butter a little bit then mix really well. Or add them to a saucepan and warm over medium low. Mix in vanilla extract.
  • Add in all of the dry ingredients and mix well. Press and mix so that the mixture is like a crumbly oatmeal cookie dough. Add more maple syrup a teaspoon at a time , if the mixture is too dry.
  • Transfer spoonfuls of this mixture over the apple and pear mixture and even it out.
  • Bake at 350 degrees Fahrenheit (180 degrees Celsius ) for 40 minutes. Check at 35 minutes to check if crumb topping is crisp to preference.
  • Serve with vegan ice cream or vegan whipped cream of choice.
    Store on the counter covered for a couple of hours, Refrigerate for upto 4 days. Freeze for upto a month

Video

Notes

This recipe is gluten free with certified gf oats
To make it nut-free, omit the nuts and add some chopped pumpkin seeds. Substitute almond flour with 2 tablespoons flour and 2 tablespoons more oats 
Oilfree : omit the oil and add more almond butter 

Nutrition

Calories: 243kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 56mg | Potassium: 216mg | Fiber: 5g | Sugar: 16g | Vitamin A: 27IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 1mg