Ginger Pear & Apple Crisp
READY IN 75 MINUTES
SERVES EIGHT
This crisp is a beautiful way to enjoy dessert while still supporting digestion and blood sugar balance. Pears and apples provide gentle, soluble fiber that nourishes the gut and helps slow the absorption of natural sugars, while lemon juice and warming spices support digestion and metabolic function.
Ginger and Ceylon cinnamon bring more than flavor, they help calm inflammation, support blood sugar regulation, and add warmth that makes this dessert easier to digest. The walnut crumble adds healthy fats and minerals that promote satiety and help prevent the blood sugar spikes often associated with traditional desserts.
It’s a comforting, seasonal treat that honors the body’s need for balance satisfying the sweet tooth while still nourishing from the inside out.
INGREDIENTS
2 pounds Bartlett pears (about 5), cored & thinly sliced
1 pound Granny Smith apples (about 4), peeled,cored & thinly sliced
1 tablespoon lemon juice
⅓ cup coconut sugar
1 tablespoon tapioca starch
1 tablespoon Ceylon cinnamon, divided
2 teaspoons ground ginger, divided
⅓ cup einkorn flour (sub gluten free all purpose flour for gluten free)
⅓ cup packed brown sugar
½ teaspoon salt
3 tablespoons cold unsalted butter
½ cup walnuts (omit for nut free)
⅓ cup sprouted oats
TOP WITH
Whipped Cream
PREPARATION
Preheat oven to 375°F.
Combine pears and apples with lemon juice in a medium bowl.
Mix coconut sugar, tapioca starch, 1 ½ teaspoons cinnamon, and 1 teaspoon ginger in a small bowl. Sprinkle over fruit. Toss well to coat and place into a 2 quart (8x8) square baking dish.
Blend flour, brown sugar, salt and remaining cinnamon and ginger in a food processor until combined. Add in cold butter, 1 tablespoon at a time to food processor and pulse until it resembles a coarse crumble. Add walnuts and oats and pulse until just combined.
Spread the crumble mixture evenly over the fruit, pressing lightly to cover. Bake for 40 minutes or until the top is golden and the filling is bubbling around the edges.
Cool for 15 minutes and top with Whipped Cream.
Ginger Pear & Apple Crisp
This crisp is a beautiful way to enjoy dessert while still supporting digestion and blood sugar balance. Pears and apples provide gentle, soluble fiber that nourishes the gut and helps slow the absorption of natural sugars, while lemon juice and warming spices support digestion and metabolic function.
Ginger and Ceylon cinnamon bring more than flavor, they help calm inflammation, support blood sugar regulation, and add warmth that makes this dessert easier to digest. The walnut crumble adds healthy fats and minerals that promote satiety and help prevent the blood sugar spikes often associated with traditional desserts.
It’s a comforting, seasonal treat that honors the body’s need for balance satisfying the sweet tooth while still nourishing from the inside out.
Ingredients
Instructions
- Preheat oven to 375°F.
- Combine pears and apples with lemon juice in a medium bowl.
- Mix coconut sugar, tapioca starch, 1 ½ teaspoons cinnamon, and 1 teaspoon ginger in a small bowl. Sprinkle over fruit. Toss well to coat and place into a 2 quart (8x8) square baking dish.
- Blend flour, brown sugar, salt and remaining cinnamon and ginger in a food processor until combined. Add in cold butter, 1 tablespoon at a time to food processor and pulse until it resembles a coarse crumble. Add walnuts and oats and pulse until just combined.
- Spread the crumble mixture evenly over the fruit, pressing lightly to cover. Bake for 40 minutes or until the top is golden and the filling is bubbling around the edges.
- Cool for 15 minutes and top with Whipped Cream.