Name: Gluten Free Pear Crisp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: American

Organically Addison Verified

October 31, 2025

13 Ingredients

EASY

This Gluten Free Pear Crisp has a sweet pear filling and a crumbly crunchy crisp topping! This recipe can be made on the stovetop or in an oven. Either way, it is pure comfort food! It is delicious warm from the oven or stovetop. It is equally as delicious chilled from the fridge.

From the Cook

1/8

Gluten Free Pear Crisp

Organically Addison Verified

Ingredients

servings

WarningMilk and 5 other allergens identified

Instructions

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Instructions

First, add 2 tablespoons butter into a large skillet over low medium heat.

Combine remaining 4 tablespoons butter and all other crisp topping ingredients in a mixing bowl. Use fingers to incorporate cold butter into dough.

Once a crumbly dough has formed, add to the skillet.

Cook crisp topping for 7 to 8 minutes or until it becomes crispy. Stir often to prevent burning.

Once golden and crispy, remove topping to a plate. It will be crumbly but crispy.

Then, add peeled and sliced pears, tapioca flour, cinnamon and coconut sugar to a bowl. Toss until pears are coated.

Add 1 tablespoon butter and pear mixture to the skillet. Cook on low medium heat for 7 to 8 minutes or until pears are soft. Stir often to prevent burning.

Once pears are soft, sprinkle crisp topping onto pears.

Finally, cook for 1 to 2 minutes or until warmed through.

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Cook

Organically Addison

Hello, my name is Addison! I am a gluten free food blogger, food photographer, and founder of Organically Addison. I have been blogging for 5 years and now operate 4 websites! In 2024, I launched Sweet Addison’s and became a food brand founder. Sweet Addison’s specializes in creating gourmet gluten free dairy free desserts with nationwide shipping.