In Georgia, Fall is synonymous with leaves changing, pumpkin carving, and apple picking. What better way to celebrate the new season than with this warm, gooey, healthy, real food dessert. It’s perfect to bring to a potluck or serve at a dinner party. Prepare everything ahead of time and keep it in the fridge until you are an hour away from serving dessert. Pop it in the oven and before you know it, your guests will be raving over its yuminess!
This pear and apple crisp is not overly sweet, as real food desserts don’t have to be. We focus on the true flavors of the apples, pears, and the toppings. Add some real whipped cream on top after it bakes, and it’s total comfort food. This dish smells so good while it’s in the oven. The only downfall is that you have to wait an hour till it’s done! But it’s worth it. 🙂
- cooking spray
- 4 apples (favorite varieties – Granny Smith and Fuji)
- 3 pears
- juice of 1/2 a lemon
- 1 cup almond flour
- 1/2 cup chopped pecans or walnuts, or combination of both
- 1/2 cup old fashioned oats (not instant)
- 1 teaspoon nutmeg
- 2 teaspoons ground cinnamon
- 1/3 cup oil or butter (make sure butter is melted)
- 2 teaspoons vanilla extract
- 2 tablespoons maple syrup
- optional – real whipped cream
Spray a 9 x 9″ baking dish with cooking spray (use a dish with a glass lid, if you have one). Set aside. Peel, core, and slice apples and pears. Scatter fruit slices in prepared baking dish. Squeeze juice of 1/2 a lemon on the slices and mix to coat slices so they don’t brown. Set aside. Preheat oven to 350 degrees.
In a bowl, combine almond flour, nuts, oats, and spices. Add oil (or butter), vanilla, and maple syrup. Stir to combine everything until it’s well mixed. Sprinkle the crumb mixture on top of the apple-pear mixture, distributing it evenly. Cover with lid or foil and bake for 35 minutes until apple-pear mixture is soft and bubbly.
Remove lid (or foil) and bake another 15 minutes until the topping is crisp and brown.
Let cool 10 minutes. Optional – serve topped with real whipped cream.
Caitlin Russell MS RD