Salted Caramel Pear Crisp {paleo, vegan, refined sugar free}
Prep time
Cook time
Total time
Serves: 8-10
  • 8 pears
  • juice of ½ lemon
  • ¼ tsp. nutmeg
  • Topping:
  • 1 c. slivered almonds
  • ½ c. Birch Benders Pancake mix
  • ½ c. ground flax
  • 3 tbsp. coconut oil
  • ¼ c. water
  • 3 tbsp. coconut sugar
  • or ¼ tsp. stevia
  • Salted Caramel Sauce:
  • 14 oz. full fat coconut milk
  • ¼ c. coconut sugar
  • or 8 dates & ¼ tsp. stevia
  • ¼ tsp. sea salt
  • ½ tsp. vanilla extract
  • ¼ tsp. maple extract
  • ¼ tsp. stevia
  1. Wash pears, slice them and add to small- med. glass dish with lemon and nutmeg.
  2. In a separate bowl mix all topping ingredients and add it in dollops to top pears.
  3. Bake for 20-25 minutes in a 350 oven until it is slightly golden.
  4. To make the caramel sauce add all the ingredients in the blender and puree until creamy.
  5. In a small saucepan add sauce and on low to medium heat stir for 5 minutes.
  6. Taste caramel sauce and add extra stevia to taste.
  7. Drizzle over warm pear crisp and enjoy!
We have made this recipe with apples too! If you are making this for a crowd that is not familiar with clean-eating I would add 2 tbsp. coconut sugar to the pears and nutmeg. You can make the caramel sauce ahead of time but putting it in the fridge will give it a firmer texture so you will need to give it a good stir or heat it up gently. It makes plenty and will last up to a week in the fridge. It tastes great in yogurt or over plain fruit. We are in love with the NEW Birch Benders Paleo Pancake mix but you could use another brand. They have a line of amazing products so be sure to check them out! Please use organic ingredients when you can.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at