Gluten-free goodie of the week: Pear crisp from Elana Amsterdam

Nov 4, 2011 at 11:12 a.m. ET

Elana Amsterdam is the popular food blogger of Elana’s Pantry, where she has shared gluten-free recipes since 2006. Her cookbook, the Gluten-free Almond Flour Cookbook, is filled with all types of gluten-free delectable dishes, from desserts to breads to entrees to sauces.

Gluten free pear crisp

Of particular note, SheKnows is thrilled to feature one of Elana's seasonal, gluten-free goodies -- pear crisp. It has fall written all over it!

According to Elana, this is a healthy and tasty dessert perfect on a chilly fall day. The best types of pears to use in this gluten-free recipe? Fully-ripened Anjou, Bartlett or Bosc.

Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Gluten-free pear crisp

Serves 8 people



  • 1/2 cup apple juice
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon arrowroot powder
  • 1 teaspoon ground nutmeg
  • 5 medium pears, peeled, cored and sliced to about 1/4-inch thick


  • 2 cups blanched almond flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup grapeseed oil
  • 1/4 cup agave nectar
  • 1 tablespoon vanilla extract


  1. Preheat the oven to 350 degrees F. Set aside an 8-inch square baking dish.
  2. To make the filling, whisk together the apple juice, lemon juice, arrowroot powder and nutmeg in a small bowl.
  3. Place the pears in a bowl, toss with the apple juice mixture and then transfer to the baking dish.
  4. To make the topping, combine the almond flour, salt, cinnamon and nutmeg in a large bowl.
  5. In a medium bowl, whisk together the grapeseed oil, agave nectar and vanilla extract. Stir the wet ingredients into the almond flour mixture until coarsely blended and crumbly.
  6. Sprinkle the topping over the fruit. Cover the dish with aluminum foil.
  7. Bake for 45 minutes. Remove the foil and bake for an additional five to 10 minutes, until the top of the crisp is golden brown and the juices are bubbling.
  8. Let the crisp cool for 30 minutes. Serve warm.

What better dessert is there this time of year? Whether or not you follow a gluten-free diet, you'll love this seasonal, traditional dessert in all its baked goodness!

More gluten-free goodies to try

Chipotle flourless chocolate cake
French-style macaroons
Rosemary-hazelnut shortbread cookies
Apple spice cupcakes
Peanut butter cookies