Description
This Caramel Pear Crisp combines the natural sweetness of fresh pears with a warm blend of spices and a crunchy almond and coconut crumble topping. Enhanced with a rich, dairy-free caramel sauce made from cashew butter and maple syrup, this dessert is perfect for cozy fall nights or any time you crave a comforting, gluten-free treat.
Ingredients
For the Pears and Caramel Sauce
- 2 pounds fresh pears (Anjou and Bartlett, peeled, cored, and sliced into ¼” slices)
- ¼ cup coconut oil or ghee (use vanilla bean ghee or coconut oil for vegan option)
- 2 tablespoons (14g) tapioca flour
- 1 tablespoon water
- ½ cup coconut sugar
- 2 tablespoons (42g) maple syrup
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon cardamom
- 1 tablespoon vanilla extract
For the Crumble Topping
- 1 cup (96g) almond flour
- 2 tablespoons coconut flour
- ¼ teaspoon cinnamon
- ¼ teaspoon cardamom
- ½ cup flaked coconut (chopped into bits)
- ¼ cup (84g) maple syrup
- ¼ cup coconut oil (softened, refined for no coconut flavor)
- ¼ cup pecans (chopped)
For the Additional Caramel Sauce
- ½ cup cashew butter
- ⅓ cup maple syrup
- ⅓ cup coconut oil
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F (175°C). Lightly grease a 9-inch square or round casserole dish with coconut oil to prevent sticking, then set it aside.
- Make the Pear Mixture: Place the sliced pears in a large mixing bowl. In a saucepan over medium-low heat, melt the coconut oil or ghee, then whisk in the tapioca flour until it forms a paste. Gradually whisk in water, coconut sugar, maple syrup, cinnamon, cloves, cardamom, and vanilla extract. Bring the mixture to a boil, then let it simmer for 3 minutes to thicken and meld the flavors. Pour this caramel sauce over the pears, toss to coat evenly, then transfer the pears to the prepared casserole dish.
- Prepare the Crumble Topping: In a separate bowl, combine almond flour, coconut flour, cinnamon, cardamom, chopped flaked coconut, maple syrup, softened coconut oil, and chopped pecans. Stir until all dry ingredients are moistened and the mixture forms a crumble.
- Assemble and Bake: Evenly crumble the topping over the pear mixture in the baking dish. Place the dish on a baking sheet to catch any drips. Bake for 45 to 50 minutes or until the pears are tender, the filling is bubbling, and the topping has turned golden brown. If the top browns too quickly, tent loosely with foil to prevent burning.
- Prepare Additional Caramel Sauce: In a microwave-safe bowl, whisk together cashew butter, maple syrup, and coconut oil. Microwave for 30 seconds until melted and heated through, then whisk again for a smooth caramel sauce.
- Serve: Serve the pear crisp warm or at room temperature, drizzled with the prepared caramel sauce. It pairs beautifully with dairy-free vanilla ice cream or whipped coconut cream. Store any leftovers in the refrigerator.
Notes
- For a vegan version, use coconut oil instead of ghee and ensure all sweeteners are vegan-friendly.
- To prevent over-browning, tent the crisp with foil mid-baking if needed.
- Use ripe but firm pears to maintain texture after baking.
- Store leftovers covered in the refrigerator for up to 3 days.
- Feel free to substitute pecans with walnuts or almonds based on preference.