Gluten Free Apple Pear Blueberry Crisp

By Lisa Shanken | Healthy Recipes

If you’re like me, you’re always looking for an excuse to satisfy that sweet-tooth. Unfortunately, the terms “dessert” and “weight loss” rarely coincide. Luckily, there’s still hope. Fruit offers the (natural) sugar-packed punch of all great desserts while still keeping true to any good diet plan. This apple pear blueberry crisp makes for a nutritious, sweet treat that won’t pile on the calories. With a gluten-free crust made with oats and brown sugar, this crisp will be a family favorite that won’t crash your diet.

What you’ll need (Serves 6):

Pie plate (9 inch), two separate bowls to mix filling and topping


  • · 4 cups apples sliced, peeled, and cut (about 4 small apples)
  • · 2 cups pears sliced, peeled, and cut (about 2 medium)
  • · 1/2 cup blueberries fresh or defrosted from frozen
  • · 1/2 teaspoon cinnamon
  • · 1/4 cup lemon juice fresh squeezed

For Topping

  • ​2 cups GF oats
  • 1/2 cup coconut flour
  • 1 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 3/4 cup unsalted butter softened

Let’s get started:

For Filling

  1. Preheat your oven to 350 degrees.
  2. Slice, peel, and cut four cups of apples and two cups of pears.
  3. In one of the bowls, combine your prepped apples, pears, and blueberries. Add ½ teaspoon of cinnamon and toss with ¼ cup lemon juice to prevent browning (Note: toss with your hands to get all fruit covered).
  4. Place in a greased glass pie plate (9 inch plate).

For Topping

  1. Combine 2 cups of gluten-free oats, ½ cup coconut flour, 1 cup brown sgar, ½ teaspoon cinnamon, ¾ cup unsalted softened butter in a separate bowl from the fruit.
  2. With your fingers, mix in butter gently until it resembles crumbs.
  3. Sprinkle your topping over your filling.
  4. Bake at 350 degrees for about 60 minutes or until crumbs brown.
  5. Enjoy!

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