This vegan, gluten-free, sugar-free Pear Crisp is a naturally sweetened fruit crisp made without sugar, honey, or maple syrup. Plus, it contains no oil or butter.

Sugar-Free, Oil-Free, Gluten-Free Pear Crisp in two white bowls topped with sugar-free ice cream.

Pear crisp – It sounds so healthy, so innocent. Fresh fruit. Whole-grain oats. And a boatload of sugar and butter. Uh hmmm …

In my quest to develop a delicious pear crisp recipe that was actually, truly good for you …. No, not just good-for-you because it has a few whole grains in it …. Not just good for you because it uses maple syrup instead of sugar …. But for real good-for-you. Like, really healthy. Anyway, as I was saying, in the quest to provide a delicious pear crisp recipe that was actually healthy, we made this crisp no less than 7 times. It was wonderfully delicious the first time. But I kept experimenting. And it got better with each attempt.

And the result?

An absolutely, fabulously scrumptious, sugar-free, oil-free pear crisp that actually tastes BETTER than the sugar-laden variety.

Healthy Fruit Crisp

Sugar-Free, Oil-Free, Gluten-Free Pear Crisp in a white casserole dish with a spoon and bowl on the side.

An old classic gets a make-over! Not only is this new version of pear crisp healthier, it also is tastier and more flavorful! Sweet, fresh, juicy, warm pears combine with a satisfyingly crispy and chewy whole-grain topping for a delicious dish that is sure to please. (And, it tastes so luscious, no one will know that this pear crisp is sugar-free, oil-free, and made with wholesome ingredients!)

Instead of refined/processed sugar and oil, I used whole-food ingredients. Almond meal and coconut takes the place of oil. And naturally sweet, high-fiber dates take the place of sugar or other sweeteners.

This pear crisp is so good for you, you can eat it for breakfast.

Oats and Weight Loss

I use whole-grain oats in the topping for this pear crisp. Did you know that oats are one of the best foods for weight loss? Oats contain a special type of fiber that actually suppresses the appetite. So, when you eat oats, you stay fuller longer and you won’t be as hungry later.

Plus, this healthy grain improves insulin sensitivity, reduces cholesterol, and promotes gut health.

Tips for Making Pear Crisp

Sugar-Free, Oil-Free, Gluten-Free Pear Crisp in a white casserole dish with a spoon and a bowl on the side.

1. Be sure to use Bartlett pears in this crisp. I tested Bosc pears when making this crisp but the result was a crisp that was lacking flavor. I also tested D’anjou pears, but the D’anjous got too soft and mushy when baked.

2. No peeling needed! Pear crisp is easier to make than apple crisp because you don’t have to peel the pears.

3. Don’t cut the pears too small or they will become too mushy as they bake.

4. Regular rolled oats work best in this recipe, but quick-cooking oats will work fine too.

What to Serve with this Sugar-Free Pear Crisp

This crisp is so healthy, you can eat it for breakfast. You can serve it alongside some toast or Harvest Oatmeal or Wonderful Waffles or Pineapple Coconut Rice or Crockpot Oats or whatever sounds good to you.

Or, you could serve this pear crisp for a light evening meal or as a dessert with a scoop of this healthy, sugar-free, vegan ice cream on top.

How Much Does This Fruit Crisp Make?

This recipe makes a full 8-inch x 8-inch crisp – which yield approximately 5 to 6 cups of crisp.

How many servings are in an 8-inch x 8-inch crisp? Well, that depends on how hungry you are 😉 It may also depend on whether you are eating this fruit crisp for breakfast (in which case, I can easily polish off one-quarter of a pan) or if you are eating this crisp for dessert after a full meal (in which case it could provide 6 good-size servings or up to 10 small servings).

How to Store This Sugar-Free Fruit Crisp

Store leftovers in the refrigerator for up to 4 days, in a covered container. Or, for longer storage, store in an airtight container in the freezer for up to 3 months.

Pear crisp can be eaten cold, but if you prefer it warm, it can be easily reheated.

To reheat, place crisp in the oven at 250°F for about 10 minutes. (The length of time depends on how much crisp you are reheating.) If your crisp has been frozen, add an additional 5 to 8 minutes to reheating time.

Sugar-Free, Oil-Free Pear Crisp (Method #1)

There are 2 ways to make this pear crisp. This recipe is the simplest method. You'll find an alternative method below.

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Prep Time 25

Cook Time 25

Total Time 50

Course Breakfast

YIELD 1 8″ x 8″ crisp

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Ingredients

1 1/2 cups pitted dates - (Deglet Noor dates work best, but Medjools can also be used)
1 cup almond flour - (Cold almond flour works best. See note #1.)
1/4 cup unsweetened shredded coconut
1/2 teaspoon salt
2 tablespoons orange juice concentrate
1 cup regular rolled oats - (See note #2.)
1/2 cup chopped walnuts - optional
1/2 cup date paste
2 teaspoons cornstarch or arrowroot powder - optional (See note #3.)
6-7 medium Bartlett pears (about 6 to 7 cups of diced pears) - (See note #4.)

Instructions

Place dates, almond flour, coconut, and salt in food processor. Process until dates are finely chopped, mixture is thoroughly combined, and resembles crumbly brown sugar. Do not overprocess or mixture will become too sticky.
Add oats and orange juice concentrate, and process until date mixture and oats are very thoroughly combined. Add walnuts and pulse until mixed. Set aside.
Place date paste in a large mixing bowl. Mix in 2 teaspoons starch or arrowroot.
Wash and peel pears. Cut in half lengthwise and remove core. Dice into approximately 3/4-inch pieces and add to date paste mixture in mixing bowl. Cut pears quickly so pears don’t turn brown.
Mix well. (I find that a fork works well to mix this.)
Transfer pear mixture to an oiled 8-inch x 8-inch baking dish. Evenly distribute topping mixture over pears.
Cover and bake on a lower rack (not the bottom rack) of the oven at 350°F for 15 minutes. Remove cover, reduce temperature to 350°F and bake for an additional 5 to 10 minutes or until topping in nicely browned. Watch closely so topping doesn’t burn.
Serve warm or cold.

Notes

1. If your almond flour and coconut are cold, they will help the dates chop better in the food processor and the mixture will not be too sticky.

2. Regular rolled oats work best in this recipe, but quick-cooking oats will work fine too.

3. The amount of cornstarch or arrowroot powder you need really depends on preference and how juicy your pears are. If your pears are extra juicy, you may want to add an extra teaspoon of cornstarch or arrowroot powder. (I don’t mind if my crisp has a little pear juice on the bottom, so I omit the starch altogether when making this for myself.)

4. Bartlett pears are best for this recipe. Bosc pears result in a crisp that is lacking flavor and D’anjou get too soft and mushy when baked. Crisp will thicken as it cools.

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Keywords: gluten-free, healthy, oil-free, sugar-free, vegan

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Sugar-Free, Oil-Free Pear Crisp (Method #2)