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. 

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