Asian Pear Crisp with Coconut and Ginger
Serves: 6-8
  • 4 Asian pears (about 2 ½ lbs), quartered, cored and sliced crosswise ¼ -inch (peeling is optional)
  • Juice of half an orange
  • 1 Tablespoon pure maple syrup (either Grade A or Grade B)
  • 2 teaspoons arrowroot powder or ½ Tablespoon of a flour of your choice
  • Topping: (or see for a more classic crisp topping)
  • 8 Tablespoons cold unsalted butter or Earth Balance, cut up into 1-inch pieces or unrefined coconut oil
  • 6 Tablespoons coconut palm sugar, brown sugar, or cane sugar or a combo
  • 1 cup old fashioned rolled oats (for GF, look for labels GF oats)
  • ⅓ cup sliced almonds
  • ⅓ cup unsweetened flaked coconut
  • 6 Tablespoons blanched almond flour or almond meal
  • ½ teaspoon sea salt
  • 3 Tablespoons diced candied ginger (my preference) or ¼ teaspoon ground ginger
  1. Preheat oven to 350 degrees.
  2. Toss the pears with orange juice, maple syrup and arrowroot (or flour) and transfer to an 8x8 baking dish.
  3. In a bowl of a mixer pitted with the paddle attachment, combine all of the topping ingredients and blend until the mixture resembles small peas. This can also be done by hand with a pastry blender. Squeeze with your hands to create small clumps.
  4. Arrange topping over fruit to cover.
  5. Place baking dish on a cookie sheet and bake for 50-60 minutes or until bubbly and topping is golden brown.
  6. Serve warm or at room temperature with vanilla ice cream, if you like.
  7. To make crisp in a 13 x 9 –inch baking dish, double all ingredients and bake for at least 1 hour. If the topping starts to get too dark before the fruit softens, cover loosely with a piece of foil.
Recipe by Pamela Salzman at