Pear Crisp Recipe (gluten free option too)

We’ve all heard of apple crisp, but pear pie being my favourite of the pear recipes, pear crisp is just as good and easier than pear tarts – although these could be placed in tart tins, cooked, cooled & frozen for another day…

Pear Crisp Recipe:

  • 1/3 cup melted organic butter (or very very soft will do – we use Alliston Creamery’s from Alliston, Ontario, or Earth Balance Sticks)
  • 2/3 cup organic oats (from Oak Manor in London area, Ontario)
  • 1 cup organic brown sugar (we used the organic brown cane sugar by Camino– gives it a caramel apple flavour; can use cane sugar though)
  • 1/3 cup organic spelt flour (Ian’s the one they grow at the farm – gives it a nice nutty flavour, or oat flour, or for gluten free – quinoa flour)
  • 2 to 3 teaspoons vanilla
  • 1 to 2 teaspoons clubhouse rum (grocery store)
  • Good dash of cinnamon (we use Frontier’s organic korintje cinnamon – the kind your grampa had as a kid)
  • Good dash fresh ground nutmeg
  • Pinch salt

Mix together with a fork.

Pour over peeled sliced very ripe pears, enough to generously cover in about 2 layers a 8×8 deep pan – approx 6 – 9 pears (from the pears grown on our property)

Bake at 375°F  20-30 min – until crisp is, well… crispy – if your pears are very ripe, if not, you may need longer.

Pear Pie: make just as you would apple pie, pull back the cinnamon to 1/2 and add 1/8 teaspoon nutmeg & 1 teaspoon clubhouse rum.

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