This Vegan Pear Persimmon crisp not only features two of the best fruits of Fall, but also happens to be gluten-free, refined sugar-free, and nut-free too. Basically the perfect dessert to satisfy everyone’s dietary needs around the table this Holiday season!
Key Ingredients For Great Vegan Pear Persimmon Crisp
- Freshly squeezed lemon juice. Lemon juice adds the perfect amount of tartness to the sweeter fruit and crisp topping. Also, it provides the pectin needed to break down the fruit and make it nice and jammy. Lemon juice tastes best, but actually any fresh citrus juice has the same effect.
- Arrowroot powder (or other starch to use as a thickening agent) for thickening! It serves as a binding agent, thickening the fruit juice so you don’t have a runny crisp. Other options include tapioca powder or cornstarch, but the ratio is NOT a 1:1 substitution so make sure to look that up ahead of time if you are using a different thickening agent.
- Whole Oats! I love using Bob’s Red Mill GF Oats and use them in all my crisp recipes. Fun fact, but after researching, whole oats are actually the ingredient that distinguishes a crisp from a crumble.
- A solid fat to cut into the crisp topping. This helps creates large chunks of the oat mixture that you can drop onto the fruit mixture. My oil of choice is always coconut oil and I even prefer it a little refrigerated before using, however cold butter/ vegan butter also does the trick.
A Healthier Refined-Sugar Free Dessert
If you’re like me and you’re feeling a little sugared out by all the Holiday treats, but still need a little dessert in your life, this really is the perfect treat. The recipe only has about 6 Tbsp of added sugar total so that the sweetness of baked pears and baked persimmons can really be the stars of the dish.
Plus, it features pepitas, which are high in omega fats, zinc, and magnesium which all support a healthy immune system and hormone balance. Fun fact, but magnesium is using lacking in Western diets. It is vital for regulating healthy blood sugar levels, so just think of this dessert as a way to get in your daily dose of magnesium!
The Perfect Finish- Top with Oven-Dried Pears & Persimmons
I really hope you enjoy this healthy and filling crisp! If you’re feeling a little fancy, you can even bake some additional dried pears & persimmons at home to top your crisp as an edible garnish. All you have to do is thinly slice your fruit & bake it at 200F for about 3-4 hours until crisp (making sure to flip halfway through). Enjoy!
Looking for more refined sugar-free, gluten-free, AND vegan desserts? Check out These SGTO favorites:Print
The perfect healthier dessert that will satisfy every guest. Vegan, Gluten-Free, Refined Sugar-Free, & Nut Free too!
- 2 thinly sliced Bosc pears (about 2 cups)
- 1 thinly sliced fuyu persimmon (about 1 cup)
- 1.5 Tbsp freshly squeezed lemon juice
- 1 tbsp arrowroot powder
- 2 Tbsp coconut sugar
- 1/4 cup maple syrup
- 2 tsp vanilla bean paste/extract
- 2 tsp flax seed
- 1 1/3 cup gluten free rolled oats
- 2 Tbsp pepitas
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 3 Tbsp coconut oil (solid at room temp)
- Preheat your oven to 350F and lightly grease an 8*8 baking pan to start.
- Begin by thinly slicing your pears and persimmons so that they are all about even in thickness. Add them to an 8*8 baking pan and coat with the rest of the filling ingredients including the lemon juice, arrowroot powder, and coconut sugar. Stir together until the fruit is evenly coated.
- In a large mixing bowl whisk together your maple syrup, vanilla, and flax seed. Then add the dry ingredients including the gluten-free oats, pepitas, salt, and spices to the same bowl and stir until all the dry ingredients are evenly coated. Last, add in the solid coconut oil and use your hands to cut it into the mixture to create large chunks.
- Take the crisp mixture and sprinkle over the fruit filling in chunks, leaving some space where just fruit shows through.
- Add the pan to the oven and bake for 55-60 minutes until the fruit is cooked and bubbling on the sides of the pan. Remove from the oven and serve immediately! If you want, top with vegan ice cream or banana “nice-cream” for the perfect dessert. Enjoy!
Crisp can be stored in the fridge for 3-4 days or in the freezer up to 1 month.
Crisp can be reheated in the oven for 15+ minutes at 200F or in the microwave.
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