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!
I’m ready to get baking: Jump to Recipe
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 a healthy blood sugar levels, so just think of this dessert as a way to get in your daily dose of magnesium!
Key Ingredients For a Good 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 an 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, burt 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.
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 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 half way through). Oh and just in case you find yourself craving more crisp recipes, you can always check out my Healthy Vegan & GF Nectarine Blueberry Crisp. Over here, I’m officially starting some cookie recipe testing for all the Holidays coming up and can’t wait to share more in the coming weeks. See you back here next week!