Healthy Winter Fruit Crisp

For the fruit:

  • 5 cups unpeeled chopped firm pears anjou or bosc
  • 1 cup frozen sweet cherries
  • 1 pitted date, chopped I used about 1 1/2 dates, optional
  • 1/2 teaspoon orange zest
  • 1/4 cup orange juice
  • 1 teaspoon apple pie spice or cinnamon
  • 1 Tablespoon cornstarch

For the topping:

  • 1 1/2 cups old fashioned rolled oats (not quick or instant oats)
  • 1/4 cup pepitas (shelled pumpkin seeds)
  • 1/4 cup shelled raw sliced almonds
  • 1/2 cup almond flour
  • 1/2 cup whole wheat pastry flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup pure maple syrup
  • 2 Tablespoons refined coconut oil melted
  • 2 Tablespoons light olive oil


  1. Preheat oven to 375 degrees F. Spray or lightly coat a 13 X 9″ baking dish with olive oil. Set aside.
  2. In a large bowl, toss pears, frozen cherries, dates, orange zest, juice and apple pie spice until fruit is evenly coated. Sprinkle cornstarch over the mixture and toss again to evenly coat. 
  3. Pour fruit mixture into prepared baking dish and spread evenly. Set aside.
  4. In a medium bowl, stir oats, pepitas, almonds, almond flour, whole wheat pastry flour cinnamon and salt until well mixed. Add maple syrup, coconut oil and olive oil and stir until well combined. (I used gloved hands for this.)
  5. Spoon oat mixture evenly over fruit mixture.
  6. Bake for about 30 minutes, or until fruit is tender and topping is deep golden brown. Cover the dish loosely with a piece of foil for the last 10 minutes of baking if you feel your topping is browning too quickly. Serve warm.

Recipe suggested by Maureen K. Source: