Gluten-Free Winter Fruit Crisp with Gingerbread Crumble | The Recipe ReDux

Get cozy with this gluten-free pear and apple crisp with gingerbread topping – perfect for the holidays or cold weather meals.

  • Author: Deanna Segrave-Daly



For the fruit:

  • 5 cups diced apples and pears (about 4 large or 5 small pieces of fruit)
  • 2 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger
  • 2/3 cup water
  • 1 tablespoon cornstarch

For the crumble:

  • 1 cup gluten-free oats
  • 1/4 cup finely crushed almonds or almond flour
  • 2 tablespoons ground golden flaxseed
  • 2 tablespoons molasses
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter

For whipped cream:

  • 1 cup heavy cream
  • 1 tablespoon molasses


  1. Pre-heat oven to 375 degrees Fahrenheit.
  2. In a medium bowl, mix together apples, pears, 2 tablespoons molasses and 1/4 teaspoon ginger.
  3. In a small bowl, whisk together water and cornstarch. Pour into fruit mixture and mix well.
  4. Place fruit mixture into an 8×8-inch baking dish and set aside.
  5. In the same bowl, mix together oats, crushed almonds, golden flaxseed, 2 tablespoons molasses, 1/4 teaspoon ginger, cinnamon and salt. Cut butter into small pieces and mix into oat mixture until it resembles a crumble.
  6. Sprinkle crumble on top of fruit and bake for 25-28 minutes until fruit is bubbling and topping is crisp.
  7. Remove from oven.
  8. Using a stand mixer or a hand mixer, whip the heavy cream until soft peaks just start to form. Slowly drizzle the molasses into the cream and whip until stiff peaks form.
  9. Serve warm with a dollop of molasses whipped cream and an additional drizzle of molasses, if you wish.