Cran-Apple & Pear Crisp (nut free)

I made this recipe on a whim and oh brother let me tell you it’s yummy! Sometimes, our best creations come when we’re just throwing stuff together for fun. I had 3 really ripe pears that needed to be used up, and in the fall there’s no flavor combination I love better than apple, pear and cranberry. I also specifically wanted to make it nut-free and with no added sugar to keep it a.) healthy and b.) friendly for the nut allergy people in my life. I know baked goods, especially in the paleo – blogging – sphere, tend to be made with almond flour because it’s so easy to work with. That can be frustrating if you’re looking for a dessert recipe that’s gluten-free or paleo but also nut-free – so here ya go!


A comment on the topping: because it gets browned really fast in the oven, I cook the fruit filling first on the stove (it cooks really fast) and then assemble the whole dish and only bake it until the fruit bubbles through and the topping is browned. 


Cran-Apple & Pear Crisp (nut free)
Prep time
Cook time
Total time
A heathy, gluten-free, paleo version of apple crisp that is also nut-free and has no added sugars.
Recipe type: Dessert
Serves: 5-6
  • 2 Apples (such as Gala or Honeycrisp)
  • 3 Pears
  • 1 cup Cranberries (fresh or frozen)
  • Juice of ½ Lemon
  • 1 tsp Cinnamon
  • 1 pinch Salt
  • 1 tsp Ghee
  • 1 Tbl Arrowroot or Tapioca Flour
  • 6 each Turkish Figs
  • 6 each medjool dates (pitted)
  • ⅓ cup Sunflower Seeds
  • 2 Tbl Coconut Flour
  • ½ tsp Cinnamon
  • 1 pinch Salt
  • 1 Tbl Ghee (room temp.)
  1. For the Filling:
  2. Chop apples and pears into 1-inch pieces and place into a medium size pot along with all the other filling ingredients EXCEPT the arrowroot/tapioca flour. Heat over medium, covered, until starts to steam, then reduce to low and stir occasionally just until apples start to get soft. Stir in the arrowroot or tapioca flour and remove from heat.
  3. While the filling cooks, preheat oven to 350 (325 for convection ovens).
  4. Quarter the figs and halve the dates, then place into a food processor with the sunflower seeds.
  5. Pulse the processor until the fruit starts to break down and combine with the seeds. Then add the coconut flour, cinnamon and salt. Pulse to combine again, then add the ghee and pulse to combine.
  6. The mixture should be a bit sticky but crumbly looking. If you over-process it will get more like a LaraBar consistency (paste-like).
  7. To Assemble:
  8. Pour apple filling into a 9-inch pie dish. Using your fingers, crumble the topping over the top of the filling - don't pack it down, just crumble it gently and let it fall wherever it falls.
  9. Bake for about 20 minutes just until the fruit can be seen starting to bubble through the topping and the topping is a little browned but not burnt. If you want it to bake longer but the top looks too brown, cover with foil.
  10. Allow to cool before serving.


Cran-Apple & Pear Crisp (nut free) was last modified: November 21st, 2018 by grace

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