Who doesn’t love crisps and cobblers? What’s special about this Peach Pear Crisp is that Alta, from the fabulous food blog Tasty Eats at Home, has created a delicious gluten-free version that will keep even gluten eaters happy!
Baked fruit desserts like pies, crisps, crumbles, and cobblers are perfect ways to enjoy fresh, summer fruit. But if you’re gluten free, you may find it difficult to enjoy these delicacies. Here we have a wonderful gluten free crisp recipe that you’ll want to make again and again. It is the perfect balance of warm, sweet fruit and a crisp topping.
What does it mean to be gluten free? Gluten is a protein in wheat, barley, and other grains. To eat a gluten free diet means not consuming any grains that contain gluten. Because most cobblers and crisps use some form of flour, which is made from wheat, people with gluten intolerance will need to stay away from these treats.
Now that we have so many gluten free alternatives to flour, we can finally enjoy this warm, crumbly deliciousness again. And this peach pear crisp recipe was the perfect reintroduction to one of my favorite fruit-filled desserts!
Peach Pear Crisp Ingredients
For the Filling:
- 4 small pears, such as Bartlett, peeled and sliced
- 2 peaches, peeled and sliced
- Dark brown sugar
- Cinnamon
- Nutmeg
- Salt
For the Topping:
- Dark brown sugar
- Pamela’s GF baking and pancake mix (or your favorite GF baking mix)
- Ground cinnamon
- Slivered almonds
- Butter or shortening
(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)
How To Make Peach Pear Crisp
- Preheat the oven to 350 degrees. Grease a pie plate; set aside.
- In a medium bowl, toss the pears and peaches with the brown sugar, cinnamon, nutmeg, and salt.
- In another bowl, combine the brown sugar, gluten-free baking mix, cinnamon, and almonds. Cut the butter into ½ inch cubes, and mix together with your fingers until it forms coarse crumbs.
- Add the fruit filling to the pie plate and top with crisp topping. Bake for 35-45 minutes or until fruit is tender and crumble is golden brown.
Substitutions & Variations
- Add more fruit: You can reduce the amount of pears or peaches and swap in other fruit like nectarines, apples, and even apricots. You may even want to throw in a few blueberries.
- Spice It Up: We use nutmeg and cinnamon in this crisp, but if you prefer, you can add a pinch of anise, allspice, cardamom, cloves, or even ginger.
- Top It Off: You can’t have a crisp without a topping. Vanilla ice cream, cool whip, whipped cream, or even a drizzle of honey or caramel sauce are great with these!
- Go Nuts: We use slivered almonds in this recipe, but you can change it up, or even add to it with finely chopped pecans, walnuts, macadamia nuts, or hazelnuts. You can even through in some gluten free oats if you’d like.
- Serve It With: This crisp is perfect by itself, but you can always serve it with your favorite coffee, latte, or espresso.
Storing Leftovers & Reheating
- Storing: IF you have any leftovers, store them in an airtight container in the fridge for up to three days. We don’t recommend freezing the crisp.
- Reheating: Place your leftovers on a microwaveable plate and zap for about 45 seconds. Check the temp, and zap in 30 second bursts until you reach the desired temperature. You can also bring it to room temp, then warm it up in the over at 350F. Check at the 10 minute mark to see if you’ve reached your desired temp.
Peach Pear Crisp
What's special about this Peach Pear Crisp is that Alta, from the fabulous food blog Tasty Eats at Home, has created a delicious gluten-free version that will keep even gluten eaters happy!
Ingredients
- For the Filling:
- 4 small pears, such as Bartlett, peeled and sliced
- 2 peaches, peeled and sliced
- 1 ½ tbs dark brown sugar
- ¼ tsp cinnamon
- Pinch nutmeg
- Pinch salt
- For the Crisp:
- ¾ cup dark brown sugar
- ¾ cup Pamela’s GF baking and pancake mix (or your favorite GF baking mix)
- 1 tsp ground cinnamon
- 2 tbs slivered almonds
- 4 tbs butter or shortening
Instructions
- Preheat the oven to 350 degrees. Grease a pie plate; set aside.
- In a medium bowl, toss the pears and peaches with the brown sugar, cinnamon, nutmeg, and salt.
- In another bowl, combine the brown sugar, gluten-free baking mix, cinnamon, and almonds. Cut the butter into ½ inch cubes, and with your fingers, mix together until it forms coarse crumbs.
- Add the fruit filling to the prepared pie plate, and top with crisp topping.
- Bake in oven for 35-45 minutes or until fruit is tender and crumble is golden brown.
- Cool on a wire rack.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 463Total Fat: 17gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 33mgSodium: 277mgCarbohydrates: 79gFiber: 7gSugar: 61gProtein: 3g
This data was provided and calculated by Nutritionix.
Here are some more Fall Desserts to try!
- Easy S’Mores Pie
- Instant Pot Pumpkin Cheesecake
- Mini Pumpkin Cheesecake
- Pumpkin Bread Recipe
- Pumpkin Pie Cake
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Gluten free boy
Sunday 30th of March 2014
This recipe is delicious but I would suggest using Grandpas Kitchen gluten free flour mix. I have found this to be the best gf flour on the market. I put their website to check them out or their email to ask them questions.
Ronda
Friday 14th of September 2012
This is my all time favorite Crisp recipe. It never fails. Yum.
Foodie (Fab and Deli
Friday 23rd of October 2009
Sounds wonderful! Thanks for the recipe!
Patti Londre
Tuesday 29th of September 2009
Boy, you sure got me in the mood for a crisp. Today was the FIRST overcast morning in autumn here in LA, suddenly my cravings for such a great dessert kicked in. Thanks for the lovely post and easy recipe. Your food photography is luscious.
sippitysup
Thursday 24th of September 2009
Gluten certainly seems to be a problem with many people these days. Do you think it's something in the air that has caused this sudden problem, or maybe it's finally understanding the relationship between food and health better. Either way I am glad you have a dessert to love again. GREG