Description
A healthy pear and apple crisp made with quinoa flakes, naturally sweetened and topped with a crunchy oat and nut streusel. This gluten-free dessert is wholesome, lightly spiced, and perfect for fall baking.
Ingredients
- 2 pears, sliced
- 2 apples, sliced
- 1 tablespoon lemon juice
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup rolled oats
- 1/2 cup quinoa flakes
- 1/3 cup almond flour
- 1/3 cup chopped walnuts or pecans
- 1/4 cup coconut sugar
- 1/4 cup coconut oil, melted
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
- In a large bowl, combine sliced pears and apples with lemon juice, maple syrup, cinnamon, and nutmeg. Toss until evenly coated.
- Transfer the fruit mixture into the prepared baking dish and spread evenly.
- In another bowl, mix oats, quinoa flakes, almond flour, chopped nuts, coconut sugar, and salt.
- Add melted coconut oil and vanilla extract to the dry ingredients and stir until crumbly.
- Sprinkle the topping evenly over the fruit mixture.
- Bake for 35–40 minutes, or until the topping is golden brown and the fruit is tender.
- Remove from the oven and let cool slightly before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Serve warm with yogurt, whipped coconut cream, or vanilla ice cream.
- You can substitute butter for coconut oil if not dairy-free.
- Use certified gluten-free oats to ensure the recipe remains gluten-free.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
