Cran-Apple & Pear Crisp (nut free)
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
A heathy, gluten-free, paleo version of apple crisp that is also nut-free and has no added sugars.
  • 2 Apples (such as Gala or Honeycrisp)
  • 3 Pears
  • 1 cup Cranberries (fresh or frozen)
  • Juice of ½ Lemon
  • 1 tsp Cinnamon
  • 1 pinch Salt
  • 1 tsp Ghee
  • 1 Tbl Arrowroot or Tapioca Flour
  • 6 each Turkish Figs
  • 6 each medjool dates (pitted)
  • ⅓ cup Sunflower Seeds
  • 2 Tbl Coconut Flour
  • ½ tsp Cinnamon
  • 1 pinch Salt
  • 1 Tbl Ghee (room temp.)
  1. For the Filling:
  2. Chop apples and pears into 1-inch pieces and place into a medium size pot along with all the other filling ingredients EXCEPT the arrowroot/tapioca flour. Heat over medium, covered, until starts to steam, then reduce to low and stir occasionally just until apples start to get soft. Stir in the arrowroot or tapioca flour and remove from heat.
  3. While the filling cooks, preheat oven to 350 (325 for convection ovens).
  4. Quarter the figs and halve the dates, then place into a food processor with the sunflower seeds.
  5. Pulse the processor until the fruit starts to break down and combine with the seeds. Then add the coconut flour, cinnamon and salt. Pulse to combine again, then add the ghee and pulse to combine.
  6. The mixture should be a bit sticky but crumbly looking. If you over-process it will get more like a LaraBar consistency (paste-like).
  7. To Assemble:
  8. Pour apple filling into a 9-inch pie dish. Using your fingers, crumble the topping over the top of the filling - don't pack it down, just crumble it gently and let it fall wherever it falls.
  9. Bake for about 20 minutes just until the fruit can be seen starting to bubble through the topping and the topping is a little browned but not burnt. If you want it to bake longer but the top looks too brown, cover with foil.
  10. Allow to cool before serving.
Recipe by Grace Brinton at