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Pear Crisp large

Gluten-Free Honey Pear Crisp

Comments Bubble3 24 September, 2014

Pears are delicious this time of year and sometimes over abundant therefore this recipe is a great way to use up your pears (or apples for that matter). Other than peeling the pears, this recipe takes very little time to throw together. This gluten-free recipe is more nutritious than most breakfast cereals. It keeps well up to a few days in the refrigerator and can be enjoyed any time of the day cool, warm, or room temperature.

Serves 8
APPROX. TIME: 60 minutes



8 cups peeled and chunked moderately ripe pears

1 tablespoon lime or lemon juice

2 1/2 cups gluten-free rolled oats

3/4 cup gluten-free flour blend

1 cup honey

1 tablespoon cinnamon

1/2 tsp. sea salt

1 stick melted unsalted organic butter

1/2 cup organic raw shelled hemp seeds (optional)


Preheat oven to 350 degrees fahrenheit.

Begin by arranging the pears in a lightly oiled 9 x 9 square baking pan.

Sprinkle the lemon or lime juice over the pears.

In a separate bowl, combine gluten-free oats, flour, butter, honey, salt, cinnamon and hemp seeds. Stir well and gently press the mixture evenly over the pears.

Bake at 350 for about 30 minutes or until your top is nicely browned. If you would like your top a little more browned without cooking longer, broil for a minute or two before removing from the oven. This low temperature and cooking for a bit less time leaves the pears still crisp instead of turning to mush.

Enjoy warm out of the oven or cooled the next day. Store in refrigerator to keep fresh.


Variations: for additional protein, consider adding other seeds such as sesame, poppy, chia, sunflower, or coconut to the topping mixture.


  1. I made this last night for dessert and it is so yummy! I also had it for breakfast this morning 🙂 The longest part of the process was peeling the pears, but if you have a good sharp chef’s knife and the pears are ripe, then it’s fairly quick. The crust is so easy to make and spreads effortlessly on the pears. The best part- it’s 4 year old approved!

    • jessica black (Author)

      Thanks Heather!! We always eat it for breakfast too!

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