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Gluten Free Pear Crisp
This Gluten Free Pear Crisp has sweet and tender pears and a crunchy topping! This recipe can be made in either the oven or on the stovetop. It is such a great healthy and cozy dessert!
First, add 2 tablespoons butter into a large skillet over low medium heat.
Combine remaining 4 tablespoons butter and all other crisp topping ingredients in a mixing bowl. Use fingers to incorporate cold butter into dough.
Once a crumbly dough has formed, add to the skillet.
Cook crisp topping for 7 to 8 minutes or until it becomes crispy. Stir often to prevent burning.
Once golden and crispy, remove topping to a plate. It will be crumbly but crispy.
Then, add peeled and sliced pears, tapioca flour, cinnamon and coconut sugar to a bowl. Toss until pears are coated.
Add 1 tablespoon butter and pear mixture to the skillet. Cook on low medium heat for 7 to 8 minutes or until pears are soft. Stir often to prevent burning.
Once pears are soft, sprinkle crisp topping onto pears.
Finally, cook for 1 to 2 minutes or until warmed through.
- Walnut flour can be replaced with 3/4 cup almond flour.
- I used Octonuts Walnut Protein Powder. Use my code ORGANICALLYADDISON for 10% off their products.
- Coconut oil or ghee can replace butter for a dairy free or lactose free option.
- To make this in the oven, see note above. It will cook at 350 degrees Fahrenheit for about 25 to 30 minutes.
- Pears can remain unpeeled if desired.
- Cook crisp topping until crispy and golden, but not burnt.
- Cook pears until softened, but not crispy.
- Feel free to substitute for the pecans and walnuts. The important thing is to have 1 cup total of nuts.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Great served warm or cold!
Calories: 524kcal, Carbohydrates: 41g, Protein: 6g, Fat: 41g, Saturated Fat: 14g, Trans Fat: 1g, Cholesterol: 30mg, Sodium: 129mg, Potassium: 360mg, Fiber: 9g, Sugar: 23g, Vitamin A: 399IU, Vitamin C: 5mg, Calcium: 86mg, Iron: 2mg