A Mouthwatering Pear + Berry Crisp (That's Totally Grain-Free)

New York Times Best Selling Author By Danielle Walker
New York Times Best Selling Author
Danielle Walker is a two-time New York Times Best Selling author and photographer of cookbooks "Against all Grain" and "Meals Made Simple."
A Mouthwatering Pear + Berry Crisp (That's Totally Grain-Free)

A grain- and gluten-free fruit-based dessert perfect for springtime. Use either grass-fed butter or coconut oil to get those good-quality fats and add flavor.

Pear Berry Crisp

Serves 6 to 8

Ingredients

  • 1 teaspoon butter or coconut oil
  • 1 cup blueberries
  • 4 apples, peeled and cored and cut into thin wedges
  • 4 pears, peeled and cored and cut into thin wedges
  • 1 tablespoon lemon or orange juice
  • ¼ cup honey (or maple for a vegan version)
  • ¼ teaspoon salt
  • ½ tablespoon coconut flour
  • ¼ teaspoon cinnamon
  • 1 cup grain-free granola (without raisins—like this one)
  • 1 tablespoon butter or coconut oil, melted

Preparation

1. Preheat oven to 375°F. Grease individual ramekins or 1 large baking dish with the 1 teaspoon butter.

2. Combine the blueberries, apples, pears, lemon juice, honey, salt, coconut flour, and cinnamon in a bowl. Combine the granola and the 1 tablespoon butter in a small bowl.

3. Pour the fruit mixture into the baking dishes and bake for 40 minutes or until bubbling.

4. Reduce the oven to 325°F. Spread the granola mixture over the top of the fruit, then bake for 15 minutes until browned.

Want more dessert? Check out:

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