Autumn is the perfect time of year to make this dessert. When the apples and pears are at the height of their season, it makes for a most fantastic crisp. 

 

If you prefer not to eat gluten-free, you can certainly use gluten-full ingredients. 

1¾ cup gluten-free sprouted oats, or regular oats 

1 cup walnuts, chopped 

½ cup light brown sugar

¼ cup gluten-free all-purpose flour, or regular flour

¼ cup maple syrup

1 tsp vanilla extract

1 tsp cinnamon

⅛ tsp salt

4 Tbsp butter, cold

Fruit
2 Tbsp butter, melted 

4 medium-size apples

3 medium-size pears

2 Tbsp light brown sugar

1 Tbsp cinnamon

 

Preheat oven to 350℉

 

For the topping, in a medium-size bowl, toss together the oats, walnuts, brown sugar, flour, maple syrup, vanilla, cinnamon, and salt. Cut the 4 Tbsp butter into small pieces. Add the pieces to the oat mixture and use your fingers, pinching to combine it into the rest of the ingredients. Set aside.

 

For the fruit, peel, core, and slice the apples and pears into ¼-inch slices. Add the brown sugar, cinnamon, and melted butter and toss to coat the fruit. Pour the mixture into the 9x13-inch baking dish. 

 

Top the fruit with the oat mixture in an even layer. And bake uncovered for 40 minutes until the top is golden brown and the edges are slightly bubbly. 

 

Remove and let cool for fifteen minutes or more. Serve by scooping the crisp into ramekins or small bowls and top with vanilla bean ice cream. 

 

Just Salt It, and enjoy!