Vegan, Gluten-Free Pear Crisp

Posted by Ani Blinova on November 30, 2017


While at a friend's country house a couple of weekends ago, I made this apple crisp recipe, but with a few tweaks since we didn't have a lot of the ingredients on hand. It was a HUGE hit and everyone loved it. So, I wanted to recreate the recipe - this time, using pears! Pears are so classically fall-themed, and they're wonderful when they're baked to perfection.


  • 4 cups chopped pears, about 10 medium-sized pears
  • 2 and 1/2 tablespoons arrowroot starch
  • Juice 1/2 lemon
  • 1/2 teaspoon stevia total, divided in half
  • 1 and 1/2 teaspoons cinnamon
  • 2 cups quick cooking oats
  • 1/2 cup melted coconut oil
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped pecans
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt



  • Preheat oven to 375F, grease a large baking dish with coconut oil spray.
  • Chop up the pears into bite-sized pieces and put into a large mixing bowl. To the pears, add 1/2 tablespoon arrowroot starch, the lemon juice, 1/4 teaspoon stevia and 1/2 teaspoon cinnamon. Toss well and set aside
  • In a second large bowl, combine the oats, 2 tablespoons arrowroot starch, 1/4 teaspoon stevia, 1 teaspoon cinnamon, 1/2 teaspoon salt, and chopped nuts. Mix well to combine.
  • To the oats, add in 1/2 cup melted coconut oil and 1 teaspoon vanilla. Mix very well, making sure that the oat mixture is coated in oil and is crumbly.
  • In your greased baking dish, pour in the pear mixture, and spread evenly. Top the pears with the oat mixture, and top the pears as evenly as possible.
  • Bake for 40 minutes until golden and bubbly.
  • Serve warm with a scoop of Cinnamon Bun Wink).
  • Enjoy!!


Serving size - 1/16th of the crisp with 1 scoop Wink

Calories - 172

Fat - 10.3g

Carbs - 17.7g

Fiber - 3.3g

Sugar - 3.8g

Protein - 3.9g