Gluten-Free Apple and Pear Crisp

Apple and pear crisp.

This cinnamon-scented apple and pear crisp is best served warm, topped with a scoop of your favorite allergy-friendly ice cream. Photo: Andrew Grinton

Makes: 8 servings
Free of: gluten and all top allergens


Apple and Pear Filling

  • 4 apples, approximately 2 lbs (see Recipe Tips)
  • 3 Bosc pears, about 1 1/2 lbs
  • 1 tbsp lemon juice
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 tbsp cornstarch (see Recipe Notes)
  • 1/2 tsp salt
  • 3 tbsp pure maple syrup

Streusel Topping

  • 1/2 cup allergy-friendly GF flour blend (or wheat flour if not gluten-free)
  • 1/2 cup light brown sugar, lightly packed
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup gluten-free regular oats
  • 6 tbsp cold dairy-free, soy-free margarine, such as Earth Balance, cut in cubes

Recipe Tips

For this crisp, I like to use a combination of Granny Smith apples along with one of the following types: honey crisp, pink lady, or gala.

If corn is a dietary issue, use 2 tablespoons of arrowroot powder in place of cornstarch.


  1. For filling, preheat oven to 350° F. Peel, core, and slice apples lengthwise in 1/4-inch slices. Then cut slices in half, crosswise. You will have about 6 cups of apple slices.
  2. Peel, core, and slice pears lengthwise in 1/4-inch slices. Then cut slices in half, crosswise. There should be approximately 4 cups of pear slices. Place fruit in a large bowl and add lemon juice, cinnamon, nutmeg, cornstarch, salt, and maple syrup. Gently toss to coat fruit with spices.
  3. Pour mixture into a 2-quart (1 1×8-inch) baking dish. Set aside.
  4. For topping, add flour, sugar, cinnamon, salt, and oats to a medium bowl. Mix well.
  5. Using your hands or a pastry blender, cut margarine into the topping to pea-sized pieces.
  6. Sprinkle topping evenly over fruit.
  7. Bake for 50-55 minutes, until fruit is tender, filling is bubbling around the edges, and topping is golden brown.
  8. Remove from oven and let crisp rest for 10-15 minutes. Serve with allergy-friendly vanilla ice-cream or dairy-free alternative.

and Joel Schaefer are the husband-and-wife culinary team behind Chef Joel is the former Special Dietary Manager at Walt Disney World who developed the food allergy program used across the Disney properties and cruise line.