Apple Pear Crisp with Walnut Topping
Servings: 8 servings
Calories: 278kcal
Ingredients
For the fruit mixture:
- 6 cups chopped apples and pears (use a combination of baking apples, such as Cortland and McIntosh, and ripe Bosc or Bartlett pears)
- ⅓ cup coconut sugar
- 2 tablespoons arrowroot flour
- 2 tablespoons fresh lemon juice
- 1 tablespoon pure maple syrup or honey
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Pinch of kosher or fine sea salt
For the topping:
- 1 cup gluten-free rolled oats
- ½ cup raw walnuts, finely chopped
- ⅓ cup coconut sugar
- 2 tablespoons arrowroot flour
- Pinch of kosher or fine sea salt
- ⅓ cup plus 1 tablespoon coconut oil or butter, softened
Instructions
- Preheat the oven to 350ºF.
Make the fruit mixture:
- In a large bowl, combine all the ingredients for the fruit. Toss to combine and set aside.
Make the topping:
- Combine the oats, walnuts, sugar, arrowroot, and salt. Add the coconut oil or butter. Use your fingers to work the oil/butter into the oat mixture until you have a crumbly topping.
Assemble:
- Give the fruit mixture another toss, then transfer to a 9-inch pie dish or 8x8-inch baking dish. Crumble the topping over the top and press gently to adhere. Place the dish on a rimmed baking sheet and transfer to the oven. Bake for 45-55 minutes or until deeply golden brown and bubbly. Cool for at least 1 hour before serving. (Store leftovers in the refrigerator.)
Nutrition
Calories: 278kcal | Carbohydrates: 38g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Sodium: 28mg | Potassium: 174mg | Fiber: 4g | Sugar: 20g | Vitamin A: 50IU | Vitamin C: 5.8mg | Calcium: 23mg | Iron: 0.8mg