Gluten-Free Pear Crisp
Our easy gluten-free pear crisp recipe is full of fall flavor, with a warm spiced pear filling & buttery oatmeal crumble topping you'll LOVE!
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Ingredients
For The Spiced Pear Filling
- 6 cups diced pears (cored and cut into 1-inch pieces)*
- ¼ cup light brown sugar (50 grams)
- 2 Tablespoons cornstarch (16 grams)
- 1 teaspoon fresh lemon juice (optional)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- 1 pinch salt (less than 1/8 teaspoon)
For The Crumble Topping
- 6 Tablespoons butter cut into small cubes and softened slightly
- ¾ cup gluten-free oats (I like a mix of quick oats & rolled oats)
- ¾ cup light brown sugar (150 grams)
- ½ cup gluten-free measure-for-measure flour* (60 grams)
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
To Serve
- vanilla ice cream
- caramel sauce - homemade or store-bought
Instructions
- Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Lightly grease an 8x8 or 9x9 pan.
- Make Pear Filling. In a large mixing bowl, combine chopped pears, brown sugar, cornstarch, vanilla, cinnamon, nutmeg, cardamom, cloves, and a pinch of salt. Gently stir to evenly coat the pears, then add pear mixture to the prepared baking dish.
- Make Crumble Topping. In the same bowl (no need for extra dishes!), combine butter, gluten-free oats, brown sugar, gluten-free flour, vanilla, and salt. Use a fork, a pastry blender, or clean hands to combine the crumble mixture until the dry ingredients are moist and clusters start to form.
- Assemble. Sprinkle crumble topping over the pear filling. I like to try for a variety of shapes and sizes for the crumble--some larger pieces, some smaller pieces--and to leave a small border around the edge without crumble topping to allow the filling space to bubble.
- Bake The Crisp in the preheated oven for 45-55 minutes, or until the filling is bubbling on the sides (this means the cornstarch is working!), and the crispy topping is golden brown. (If your crisp happens to brown quicker than you expect, you can cover the pan loosely with aluminum foil)
- LET IT COOL. REALLY. Remove the pear crisp from the oven and cool 20-30 minutes before serving, if possible. This will allow the filling to set a bit. (It's thinner and more liquid when it's hot, but it will thicken and set as it cools.)
- Serve & Store. Enjoy this delicious pear crisp with a scoop of vanilla ice cream or whipped cream and a drizzle of caramel sauce, for best results! Store leftovers covered in the fridge 2-3 days. (I don't recommend trying to transfer leftovers to an airtight container, since the crumble usually gets mixed in with the filling this way, and no one wants soggy topping!)
Notes
- Use the Right Pears! This gluten-free pear crisp recipe works best with ripe, but still firm Bartlett pears. Other varieties of pears can get too soft to hold their shape. The pears should be turning golden yellow (rather than an underripe green), but shouldn't be squishy or mushy (a sign they're too ripe!).
- Do I Need To Peel Pears For Pear Crisp? That's totally a matter of personal preference. While I peel apples for apple crisp, I find that thin-skinned Bartlett pears don't bother me at all. If the texture or appearance isn't your fave, feel free to peel them first!
- Gluten-Free Flour. This is a time for measure-for-measure flour. We use King Arthur Measure-For-Measure gluten-free flour blend, but if you use another 1:1 blend, be sure it contains xanthan gum, for best results. I do not recommend substituting almond flour (which can burn) or coconut flour (which will make the topping super dry!) in this recipe.
- Your Pan Will Make a Difference! Keep in mind that the pan material you use will have an impact on the bake time. I usually use a 9x9 ceramic pan for fruit crisp recipes. If you use a metal pan, your crisp may bake faster. If you use an 8x8 pan, the crisp may take slightly longer to cook.
Video
Find the recipe:
sweetsandthankyou.com/gluten-free-pear-crisp/