Apple Pear Crisp (Gluten Free)

“I am not gluten intolerant, but I do like to bake with different types of flours. I have made this with more pears than apples, more apples than pears, Asian pears, Bartlett pears, and an assortment of apples. You can vary the amount of sugar depending on the sweetness of the fruit. Add fresh or frozen cranberries for a nice tart addition.”
READY IN:
1hr
SERVES:
10
YIELD:
1 Crisp
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel, core, and dice fruit.
  2. In large bowl toss fruit with lemon juice.
  3. Sprinkle with 1/3 cup almond flour, 1/3 cup sugar, and 1 tsp cinnamon.
  4. Set aside.
  5. In separate bowl, mix together topping until crumbly (butter, brown sugar, oats, almonds, almond flour (the other 1/3 cup), and rest of cinnamon).
  6. Spoon fruit mixture into either 10 individual ramekins or into large baking dish. You do not need to grease the dish.
  7. Sprinkle topping over fruit.
  8. Bake at 375 for 40-45 minutes or until fruit is soft and topping is brown.

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