Gluten-free, sugar-free raspberry pear crisp. Really.

It can be a challenge when you want something sweet but you're off sugar and gluten. The good news is that it is not impossible. It is getting easier to find delicious recipes because so many people are gluten-sensitive or have celiac disease these days. And like any kind of cooking or baking, once you know the basics, you can play around a little more. The bonus is that you get to enjoy a sweet treat without the brain fog and inflammation that tends to accompany sugary goodies.

Luckily for me, and all of you, my friend sent me a recipe for gluten-free fruit crisp. I tweaked it a bit and came up with this. The original recipe over at The Kitchen Operas used rhubarb which would be yummy too.

Let me know if you try it and if it satisfies you the same way a traditional crisp would. The crispy topping is a hit around here! How could it not be with coconut oil and maple syrup?

Topping:

1/4 c. coconut oil
1/4 c. maple syrup
1 1/2 c. oats, gluten-free (Only Oats is a great brand)
1/2 c. cornmeal
cinnamon
ginger, grated
vanilla

Fruit base:

2 c. raspberries
3 pears, sliced
ginger, grated
cinnamon
1/4 c. maple syrup


Preheat oven to 350˚.
Combine fruit, ginger, cinnamon, and maple syrup in a baking dish.
In a separate bowl combine topping ingredients and mix until the coconut oil and maple syrup are blended well with the dry ingredients. Use fingers to cover the fruit with the topping. It should be a lumpy texture just like a traditional crisp.
Bake for 30-45 minutes or until the top is golden brown and the fruit is cooked through.

Enjoy!