Vegan Pecan Pear Crisp with Blackberries

Here’s a quick and easy gluten-free and vegan recipe that’s sure to please your taste buds. Looking for a fresh and easy gluten-free recipe that’s naturally sweet and perfect for a simple dessert or a dinner party treat? Dig into my Pecan Pear Crisp – it’s vegan, healthy and sure to please everyone who digs in.

Vegan Pecan Pear Crisp with Blackberries

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amie Valpone
• Total Time: 60 minutes
• Yield: 6–8 servings 1x

Print Recipe

Pin Recipe

Description

This Vegan Pecan Pear Crisp with Blackberries is a delightful gluten-free dessert featuring juicy pears and tart blackberries under a crunchy pecan-oat topping.

---

Ingredients

Units USM Scale 1x2x3x

• 1/2 cup (120 ml) all-purpose gluten-free flour
• 1/4 cup (60 ml) packed light-brown sugar
• 1/3 tsp salt
• 1/2 cup (120 ml) sugar
• 3 1/2 tbsp vegan butter, chilled
• 2 tbsp ground flax seeds
• 1 cup (240 ml) ground pecans
• 1/2 cup (120 ml) gluten-free oats
• 4 lbs (1800 g) pears, sliced into 1/2-inch chunks
• 1 cup blackberries
• 1/2 cup (120 ml) almond milk
• 1 tsp freshly squeezed orange juice
• 1/2 tsp fresh orange zest
• 2 tbsp (30 ml) pure maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Plain non-dairy yogurt, for topping (optional)

---

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix together the gluten-free flour, light-brown sugar, and salt.
3. Cut the vegan butter into the flour mixture using your hands until the mixture resembles coarse crumbs.
4. Add the flax seeds, ground pecans, and oats to the flour mixture and continue to mix with your hands until well combined.
5. In a separate bowl, toss the sliced pears and blackberries with the orange juice, maple syrup, orange zest, almond milk, vanilla extract, and ground cinnamon until the fruit is evenly coated.
6. Spread the fruit mixture evenly in a baking dish.
7. Sprinkle the flour and oat mixture over the fruit, covering it completely.
8. Bake for 45 minutes, or until the topping is golden brown and the fruit is bubbling.
9. Allow to cool slightly before serving. Top with plain non-dairy yogurt if desired.

Notes

• For a nut-free version, substitute the pecans with sunflower seeds.
• Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat before serving for the best texture.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 20
• Sodium: 150
• Fat: 16
• Carbohydrates: 45
• Fiber: 6
• Protein: 4
• Cholesterol: 0

If You Liked This Recipe, You’ll Love These

• Vegan Burst Cherry Tomato Polenta
• Mangú – Mashed Plantains
• Cauliflower with Chimichurri and Tahini
• How to Make Indian Pancakes: Easy, Crispy, Homemade Dosas