My gluten free blueberry pear crisp is just as delightfully crunchy on top as it is soft and satisfying on the bottom, y'all!!! A base of almonds and cassava flour sprinkled with fresh ginger, brown sugar and cinnamon form the crisp. And, a bit more cinnamon, vanilla, and lemon zest and juice cover the ripe blueberries and pear slices on the bottom. A quick, 30-minute trip to the oven transforms the top into nutty, crunchy cloud nine, while the fruit melds into warm, soft, eyes-rolling-in-the-back-of-your-head bliss. Yep and yay...
Gluten Free Blueberry Pear Crisp Made My Ugly Pears Taste Pretty, Y'all...
We have a beautiful Bartlett pear tree in our backyard. It's tall, lush, and super green. And, it sits majestically at the center line of our mid-yard fruit tree line-up that also includes a pecan tree and our newest addition, a green olive.
And, staring intently at our beautiful pear tree as the wind blows its leaves to and fro has been one of my favorite past times for years now, y'all. I love to watch its spring leaves appear straight out of its empty winter barrenness. A sure sign to me that things are going to start getting hot and humid around here very, very soon.
Each year, our tree yields a few pears in late June/early July. And to tell you the truth, our pears don't look anything like the store-bought variety. They're not perfectly shaped at all. They're not even green all the way around. And they are always, always covered with brown spots, no matter how small or large they are.
Still we love them, in spite of their not-so-spectacular looks. But, since the brown spots weaken them, we rarely get to enjoy a raw, straight-off-of-the-tree pear. They'll rot right there on the branches if we don't pick them while they're still really firm. So, the only shot we have to actually enjoy our pears is to pick and bake them immediately. Yep.
Crisps are the most foolproof baking recipes out there. So, I created this gluten free blueberry pear crisp recipe to make sure that we got to eat a few pears this year. I knew that it would be good. Because come on, how can pears and blueberries not be good together?
But, what I didn't know was that this gluten free blueberry pear crisp was going to be SPECTACULAR, y'all. So, I really even surprised myself on this one.
This easy gluten free dessert recipe is in fact soooo good, that I am going to make the bold but often overused GF claim here: Trust me, no one is EVER going to know that this is wheat, gluten and grain free.
So, for those of you who need a knockout gluten free dessert to FINALLY get your non-supportive friends and family members off of your back for once, then this is for one y'all, my friends...
How to Make Gluten Free Blueberry Pear Crisp
Start by preheating the oven. Next, peel the pears. Then slice or dice them into small slivers or pieces. Toss with fresh blueberries, a touch of cassava flour, cinnamon, and lemon zest and juice in a large bowl.
Then pour the mixture into a well-greased 10-inch cast iron skillet:
Now, pour the cassava flour, almonds, and the rest of the pear blueberry crisp topping into the bowl of your food processor:
And, pulse until well-combined:
Then, spoon over the blueberry pear filling:
Finally, bake for a half-hour. Or, until the top browns beautifully, and the pear/blueberry mixture marries into piping hot, fruity yum-deliciousness.
And that's it, y'all!!
The warm and fruity, cinnamon-y filling hits every dessert comfort food spot in your belly. And the crisp topping fills all of the gluten free dessert holes in your heart left behind from years and years of eating 'second-best' confectionaries with a stiff upper lip and a smile, y'all!! PROMISE!!!
Share this gluten free blueberry pear crisp with those who are just as lovingly familiar as they are brand spanking fresh and new. Much love, and see y'all on the yum side...
Gluten Free Blueberry Pear Crisp
Ingredients
For the Filling
- 1 pint fresh blueberries
- 1 ½ cups fresh pears, peeled and thinly sliced
- 1 teaspoon cassava flour
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- ¼ teaspoon lemon zest
- ⅛ teaspoon salt
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
For the Topping
- ½ cup brown sugar
- ⅓ cup cassava flour
- 1 cup pecans
- ½ teaspoon cinnamon
- ½ teaspoon fresh ginger
- 4 tablespoon s chilled butter, cut into small pieces
Instructions
- Preheat oven to 375 degrees F.
- Pour all of the filling ingredients in a large glass bowl. (Blueberries may stain a plastic bowl.)
- Toss until well-combined.
- Pour into a well-greased 10-inch cast iron skillet or baking dish.
- Place all of the topping ingredients in a food processor or blender.
- Pulse for 45 seconds to 1 minute, or until all ingredients are well-combined.
- Spoon the topping over the filling.
- Bake for 20 to 30 minutes, or until the top is nicely browned.
- Remove from oven, and let cool for a while before serving with whipped cream or vanilla ice cream.
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