You'll love the delicious balance of sweet pears and crunchy pecans in this easy-to-make pecan pear crisp dessert. Warm and comforting for fall and winter, this gluten-free pear crisp has a buttery, crunchy oat topping.
In a medium bowl, stir together the oats, pecans, flour, cinnamon, cardamom, ½ cup coconut sugar and ½ teaspoon salt. Add butter and stir until the mixture starts to stick together.
In a separate medium bowl, gently toss the chopped pears with lemon juice, the remaining coconut sugar and cornstarch until well combined.
Transfer the mixture to a 2-quart (2 litre) baking dish. Top evenly with oat mixture.
Bake at 350°F. for up to 45 minutes. If you have used soft ripe Bartlett pears, baking time may be closer to 30 minutes. Firm Bosc or Anjou pears will take 40 to 45 minutes.
Serve warm with ice cream, dairy-free ice cream, or Greek yogurt.
Notes
To store: Store covered in the refrigerator for 3 to 5 days.To reheat: Reheat gently in the microwave.Freeze it: Freeze unbaked or baked! Cover and wrap tightly, then freeze for up to 3 months. To bake from frozen, it's best to thaw it in the fridge overnight, then bake according to the recipe directions.