Pear, Date and Ginger Crisp

This recipe came about when I was on an elimination diet a while ago. It doesn’t contain any gluten (as long as you use gluten-free oats), no eggs or dairy (ignore the ice cream…) and is sweetened with agave and maple syrup. Technically maple syrup is not “allowed” in an elimination diet, but one can only live so healthy. I named it “Vegan Pear Crisp”, but didn’t think this would be a very enticing blog title and therefore left out the ‘vegan’ bit. I love to come up with food that is enjoyable to everyone, no matter what food preference or intolerance. I now make this crisp even on diet-free occasions and have successfully used the topping over apples and berries, leaving out the ginger and dates.

I used cold pressed virgin coconut oil for the crisp topping. You can find it at health food stores and good supermarkets. The lauric acid in coconut oil is easily digested and is supposed to have antifungal, antibacterial and antiviral properties. The coconut taste isn’t detectable when the oil is used for baking. If you are unable to find it or are not in the mood to go dairy free, use melted butter instead of the coconut oil. Three to four tablespoons or 50g will do the trick. Don’t forget the chill time once you have made your topping (see method below).

I am sorry for not posting anything last week, I have been busy baking and cooking. To make up for my absence I’ll post something delicious every day this week. Stay tuned…



  • 8 medium sized ripe pears, pealed and cored
  • 5 dates, pits removed
  • 1 tablespoon freshly grated ginger
  • seeds of 1 vanilla pod
  • 2 tablespoons lemon juice
  • 2 tablespoons agave nectar
  • 2 teaspoons cornstarch (cornflour in OZ)


  • 1 1/2 cups rolled oats
  • 3/4 cup walnuts, chopped
  • 1/2 cup almond meal
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg
  • 3 tablespoons virgin coconut oil
  • 4 tablespoons maple syrup


Preheat oven to 350 F (180 C)

Grease 9 by 13 inch baking dish.

Combine topping ingredients, squeeze them into lumps the size of walnuts,  and freeze for 15 minutes. This will solidify the coconut oil and you’ll end up getting a crisper topping. 

Cut pears into quarters lengthwise and depending on the size of the pear, cut each quarter in half or into thirds. Chop dates finely. Gently mix pears, dates, grated ginger and vanilla seeds with agave syrup, lemon juice and corn starch; put in baking dish.

Cover the fruit with the chilled topping, trying not to leave too many gaps.

Bake covered for 20 minutes and uncovered for an additional 10-15 minutes or until topping is crisp and golden.

Serve with ice cream, yogurt or thickened cream.

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