Gluten-Free Apple & Pear Crisp

Easy gluten-free apple crisp
Easier than pie, a crisp makes a lovely gluten-free dessert.

Sweet, crisp apples and tender pears are sprinkled with a cinnamon and brown sugar crumble and baked to melt-in-your mouth perfection. This simple gluten-free dessert- worthy of excavation from the Gluten-Free Goddess® archives- evokes old fashioned autumnal comfort at its coziest.

Using a gluten-free pancake and baking mix- such as Pamela's Baking and Pancake Mix- makes this treat easy as pie easier than pie to toss together. Celebrate fall and winter with this classic homey dessert.

Easy Apple and Pear Crisp Recipe

Originally published December 2005.

Fruit crisps are easy seasonal desserts. And lucky for us gluten-free goddesses, they translate beautifully to no-gluten status.


For the fruit filling:

2 Granny Smith apples, peeled, cored and sliced thin
2 Yellow Delicious apples, peeled, cored and sliced thin
1 large red pear, cored, peeled, sliced thin
4 tablespoons unsweetened apple juice
1 tablespoon raw agave nectar
1/2 teaspoon gluten-free Apple Pie Spice (or cinnamon, nutmeg, allspice mix)
Pinch sea salt

For the crisp topping:

3/4 cup organic light brown sugar
3/4 cup gluten-free pancake and baking mix, such as Pamela's Baking and Pancake Mix
1 teaspoon ground cinnamon
3-4 tablespoons Spectrum Organic Shortening or vegan margarine


Preheat the oven to 350ºF. Schmear a deep 9-inch pie plate with vegan shortening.

In a medium to large bowl, toss the apple and pear slices in the apple juice, agave, Apple Pie Spice, and a small pinch of sea salt.

In a separate bowl, stir together the organic brown sugar, gluten-free flour mix, and cinnamon. Add the shortening in dabs and rub between your fingers until moist crumbs form a crumble topping mixture.

Sprinkle a handful of the crumble mixture into the bottom of the prepared pie plate. Spoon in the apple and pear slices; add all the liquid. Top with the remaining crumble mixture.

Bake at 350ºF. in the center of the oven, for 35 to 45 minutes, or until the fruit is fork tender and the filling is bubbling and thickened. The top should be golden brown.

Cool a bit on a wire rack before serving warm or at room temperature. Cover and refrigerate leftovers.

The crisp may be reheated in the oven or a microwave, but it truly is best eaten the day you make it.

Serves 4.

Recipe Source:

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More fruit crisp recipes from Karina:

Summer Blueberry Crisp
Peach Crisp
Cranberry Peach Crumble

Try these gluten-free crisp recipes from food bloggers:

Slow Cooker Apple Crisp from Stephanie at A Year of Slow Cooking
Sweet Potato Apple Casserole from Ginger Lemon Girl
Gluten-Free Apple Crisp at Gluten-Free Gobsmacked
Peach Crisp from Elana's Pantry

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day. 


  1. Anonymous10:57

    Could I substitute a 5th apple for the pear?

  2. Yes, absolutely. An all-apple crisp is yummy, too! I like to mix up my apples when I make a crisp - I use some green Granny Smiths, some yellow Delicious and some red Macs or Galas, etc... You get the idea.

  3. Wow, Karina, your blog brought me to tears! I've been diagnosed celiac for about eight or nine years and it's not always easy. Your blog is so beautiful and uplifting! I can't wait to try some of the recipes. Thank you so much!!!

  4. This was phenomenal!! I made it to take along for Thanksgiving for my daughter & me--we did NOT miss the pecan whatever thing the rest of the family was eating, because they were jealous of US! So so so yum. THANK YOU! BTW I kept all of the peels, put them in the oven forever on 250 and then served them later as a snack for both kiddos. Yummers!

  5. This was delish!
    You are devine!
    Thanks again for making our wildest gluten free dreams come true!

  6. Karina,

    I finally made this and all I can say is Thank you, Thank you, thank you! Apple Crisp is one of my favorite desserts and I had yet to find one that even came close. Thank you sooo much. It sounds corny, but I get a little teary-eyed, b/c I'm still adjusting to my kids' allergies, and just don't feel normal. This made me feel more normal.

    And I think it gave me just the boost I needed to go ahead and figure out if my youngest is indeed reacting to corn.

    Thanks soooo much!!!! Oh, btw, I've also been sharing your recipes with my friend who has recently become vegan and is not thinking of trying gluten free as well.

    She's dying to try the pumpkin pie and that's next on my list too.

    Thank you so much for taking the time you do to help others!

    Christie, who never intends to write the books she does ;-)

  7. Anneke Vermeulen11:01

    Dear Karina,
    We are gluten free, dairy free, corn free and <3 your recipes! Everything we have tried of yours has worked out splendidly. Thank you for freely sharing your talent of cooking with us.
    ~Anneke and Liz

  8. I've made this twice now: it's delicious.

  9. Mmm... sounds good! I will have to try this one! Thanks :)

  10. I tried this for my birthday cake, and was not disappointed. It was the best topping I've ever made. Although I was craving a chocolate cake, by the time I could smell this baking in my oven, the thought of chocolate had left my mind.

    I added a few frozen peach pieces, and they were delicious. I also added your recipe to my blog, and shared your website and link. Thanks for your great recipe!

  11. Cara18:08

    Great recipe! My other half has been begging for apple pie, and since I've yet to really tackle a true g-f crust, this seemed like a good compromise ;) It was incredibly delicious!

    I made a couple of changes: used Mac apples and apple cider since I had them on hand from the farmers market. Butter instead of shortening. Juice from about 1/2 a lime added to the apple mixture for some extra zing. Also doubled the spices in the apple mixture. Added about 1/2c of g-f oats to the topping mixture.

    It came out awesome, and this will be a fall and winter regular. Thanks!!

  12. I have been hesitant to use a gluten-free baking mix, but it works so well for you. And, it seems to make things simpler. Maybe I am too complicated when it comes to baking.

    My Grandma is now 95 and she's still baking. She taught me how to make apple crisp and I'm still trying to replicate hers without the refined sugar. I haven't been able to do it...yet. I'm sure someday it will happen.

  13. Karina, I am loving your blog. Made this recipe the other day with a few changes. Here it is on my blog...



  14. What a simple and lovely fall dessert! It's the kind of yummy dessert that makes those of us who must eat gluten-free realize that it ain't so bad after all. In fact, I would say it's downright totally livable and manageable, especially when you can have treats like your fruit crisp. Thanks Karina!

  15. This has become my go-to fall dessert! Naturally, I make a few changes. We can't use the Pamela's (nut allergy), so I use "my own" flour mix. Sometimes I add a handful of quinoa to the topping for a little extra texture. Oh, and last time I added fresh cranberries--yummy!

  16. Pamela22:31

    We have made this a few times now, using different apples and adding some gf oats. It is very good and worth the repeat. My only suggestion to those considering it: double the recipe and bake in a 13x9. You will be sad that it's gone so quickly!

  17. Maybe I will make this for the party I am going to this weekend!! Thanks Karina!!

  18. Wow, great combo of apples and pears. I bet this tastes great. I'll have to have this one now.

  19. Allison19:43

    Thank you so much for this recipe! It was AMAZING! We are trying to figure out our 5 year old's food sensitivites, and your blog recipes have helped tremendously!!

  20. If I can't use Pamela's because of dairy, what measurements of flours should I use. Thanks.

  21. It's 3/4 cup of baking mix; so I would probably use 1/2 cup sorghum flour mixed with 1/4 cup tapioca or potato starch (not potato flour!). Or use a combo of fine brown rice flour and starch.


  22. I love this recipe! My variation: I used 7 apples, increased the topping mixture along with adding GF oats & pecans, increased liquid mixture & spices along with adding some lemon as someone suggested, used coconut oil in place of the margarine, & put it in a 13x9 pan. Some kind of whipped topping would be excellent on this. Maybe some of the spices mixed with coconut yogurt or made into a cashew cream. Yummy!

  23. Mouth watering stuff.......

  24. Is there some sort of oil substitute that I culd use in place of the shortening/vegan margarine? I have dairy, soy, nut and MSG issues so shortenings/margarine are out of the question. Thanks Sooooooo Much! I love your blog!

  25. The Spectrum vegan shortening I use is soy (and everything) free. It's pure palm shortening- no trans fats. But if you can't handle palm, how about coconut oil or grapeseed oil? Start with a little less and make your crumble- add as you need more. xox Karina

  26. Thank you! I think I will try grape seed oil. I have read up on Spectrum and they do not advertise as being cross-contaminate free (when it comes to gluten). I have celiac and am pretty sensitive so haven't yet tried you have celiac and has this ever been a concern? PS: Your cooking and blog is inspirational to me!

  27. Hi Angela, Yes, I have celiac; and have used Spectrum oils on occasion with no issues. If you have a concern, though, I would call the company and talk to them about their manufacturing methods and the possibility of cross contamination (though, do they press any oil with gluten it it- using wheat, rye, barley, or oats?). Karina

  28. maria09:59

    Thank you for all your wonderful recipes..I have a son who can not eat refined sugar(brown sugar etc..from your experience can brown sugar in the desserts be substituted for honey, agave, or stevia and come out ok? thanks