Happy Recipe Box

Easy Pear Raspberry Crisp

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The sweetness of pears and the tang raspberries combine for a light, floral dessert perfect for spring or summer. Easy Pear Raspberry Crisp is adaptable for GAPS, and always grain free, gluten free, and egg free. The fruit is sweet enough that you need little additional sweetener.

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As winter melts into spring, the warm spices of apple crisp and other fall and winter favorite treats yield to lighter flavors. Apple crisp is always good! If, however, you are looking for a nourishing dessert that feels a bit more like spring, easy pear raspberry crisp is a great option.

It is true that neither pears nor raspberries have much to do with spring! Pears come ripe in fall, and raspberries won’t ripen until well into summer. However, the pears are available in the grocery stores, and frozen raspberries are always to be had. The sweetness of the pears balances the zing of the raspberries. The resulting floral note evokes spring, even though nothing is ripe yet.

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What to Do

Peel the pears and cut into bite sized pieces. Combine them with frozen or fresh raspberries in an 8″ square or similar sized pan. I used a tart pan in the pictures, but I usually use an 8″ baking dish.

Combine cold butter with coconut flour and nutmeg and add honey. Stir in coconut and chopped nuts to form a crumbly topping and spread over the fruit.

Bake until the top is browned and the fruit is bubbling, about half an hour.

Easy Pear Raspberry Crisp serving with whipped cream

Easy Pear Raspberry Crisp

Sweet pears and tangy raspberries combine for a light, floral dessert perfect for spring or summer. This recipe is adaptable for GAPS, and always grain free, gluten free, and egg free. The fruit is sweet enough that you need very little additional sweetener.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 4-5 pears (Bosc or d'Anjou are good)
  • 12 oz frozen raspberries or 2 C fresh raspberries
  • 1/2 C grass fed butter
  • 1/3 C coconut flour
  • 2 T honey
  • 1/2 C chopped walnuts
  • 1 C coconut flakes
  • 1/2 tsp nutmeg

Instructions
 

  • Preheat oven to 350℉.
  • Peel and chop the pears into bite-sized pieces. Wash the raspberries if using fresh. Combine in 8" square pan.
  • Dice the butter and work it into the coconut flour with your fingers, two forks, or a pastry blender until the mixture is crumbly. Work in the honey and nutmeg, then stir in the walnuts and coconut flakes.
  • Bake 25-30 minutes at 350℉, removing from oven when the fruit is bubbling and the top is toasty brown.
  • Serve hot or cold, with or without a creamy topping.

Notes

If you use frozen raspberries, you don’t really need to thaw them first. I usually do this.
If you are following GAPS, the proper thing would be to grind the coconut flour yourself, as opposed to using store bought. It will also work to just add an extra half cup or so of coconut flakes.
If you prefer, you can use a bit more honey. If you aren’t used to very sweet desserts, though, 2 T may be plenty. You can also use coconut sugar if you are not on GAPS. You might need up to 1/4 C coconut sugar, as it is less sweet than honey. It tastes, if anything, even better than honey in this recipe.
Keyword gluten free, low sugar dessert, GAPS dessert

Make Easy Pear Raspberry Crisp Your Way

  • Substitute another berry, or even a mix of berries, for the raspberries. Different, but also good.
  • Though I like walnuts in this crisp, other nuts will work just fine. Almonds or pecans come to mind.
  • If you need to avoid nuts, you can replace them with either extra coconut or a seed you can have, like pumpkin seeds (pepitas) or sunflower seeds. The seeds will taste different and alter the texture more than adding more coconut, but they do work.
  • If you need to avoid dairy, coconut oil also works.
  • While a topping is not necessary, it can be rather nice. Vanilla ice cream that suits your diet (coconut milk, cultured GAPS cream, store bought, etc.) is good, whipped coconut or dairy cream, or, especially for GAPS, cultured cream. You can use the cultured cream plain, or whip it with a bit of honey if you like. Try it with GAPS vanilla ice cream!

What is your favorite berry to combine with sweet pears?