The perfect blend of two delectable fruits, my grain free blueberry pear crisp is just as delightfully crunchy on top as it is soft and satisfying on the bottom. A base of almonds and cassava flour sprinkled with fresh ginger, brown sugar and cinnamon forms the crisp. While 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 soft, warm eyes-rolling-in-the-back-of-your-head bliss. Yep and yay…
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Grain Free Pear Blueberry Crisp Made My Ugly Pears Taste Pretty, Y’all…
We (I mean Mark) have a beautiful Bartlett pear tree in our backyard. It’s tall, it’s lush and it’s 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 tree.
For years now, staring intently at our beautiful pear tree as the wind blows its leaves to and fro has been one of my favorite past times. I also love to watch its spring leaves appear straight out of its 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 grain free pear blueberry 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 grain 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 Grain Free Blueberry Pear Crisp to Look Like a Gluten Free Baking Champ
Start the grain free blueberry pear crisp 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 it 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:
And spoon over the blueberry pear filling:
And bake for a half hour. Or until the top browns beautifully, and the pear/blueberry mixture marries into piping hot, fruity yum-deliciousness.
This is THE one to keep in your gluten free recipe dessert arsenal for those hard-to-please loved ones who just don’t get the grain/gluten free thing. You know, the ones who can’t seem to ever let it go that you eat ‘different’ from them. Not only does this pear blueberry crisp taste just like its wheat-laden counterparts, it returns 100-fold taste and texture for the measly 30 minutes of hands-on time that you put into it.
The warm and fruity, cinnamon-y filling hits every dessert comfort food spot in your belly. And the crisp topping fills all of those grain/gluten free holes in your heart left behind from years and years of eating ‘second-best’ desserts. This is a first-rate grain and gluten free dessert, ya’ll. One I’m really, really happy and proud to share, cause I know just how harsh and brutal the grain and gluten free foodie world can be for us!!
Share with those who love you just as much for your uniqueness as they do for giving them their own bowl of this grain free blueberry pear crisp. Much love, and see y’all on the yum side…
Ingredients
For the Blueberry Pear Crisp Filling
- 1 pint fresh blueberries
- 1 1/2 cups fresh pears, peeled and thinly sliced
- 1 teaspoon cassava flour
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/4 teaspoon lemon zest
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
For the Grain Free Blueberry Pear Crisp Topping
- 1/2 cup brown sugar
- 1/3 cup cassava flour
- 1 cup pecans
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fresh ginger
- 4 tablespoon s chilled butter, cut into small pieces
Instructions
- Preheat oven to 375 degrees F.
For the Grain Free Blueberry Pear Crisp Filling
- Pour all ingredients in a large glass bowl. (Blueberries may stain a plastic bowl.)
- Toss until well-combined.
- Pour filling ingredients into a well-greased 10-inch cast iron skillet or baking dish.
For the Grain Free Blueberry Pear Crisp Topping
- Place all 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 30 to 40 minutes, or until the top is nicely browned.
- Serve immediately with whipped cream or vanilla ice cream.
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