Chai-Spiced Pear Crisp: Vegan, Gluten-Free Holiday Dessert

This pear crisp recipe from Sarah Bakes Gluten Free is a gluten-free, vegan favorite. It pairs a crunchy oat and almond topping with warm chai spices for a cozy winter dessert that’s ideal for holiday gatherings.

Pear Crisp — the perfect dish to bring to a holiday meal

This easy pear crisp answers the perennial question, “What should I bring to a holiday gathering?” It’s simple to assemble, bakes in under an hour, and offers a crowd-pleasing combination of tender pears, a spiced chai filling, and a golden gluten-free crumb topping. The recipe is vegan, allergen-conscious, and built for flavor: ripe pears, a fragrant chai spice blend, and a crisp made from certified gluten-free oats and flours.

Most crisps traditionally use apples or berries, but pears shine in this version. When ripe and still slightly firm, pears bring a delicate sweetness and texture that pairs beautifully with chai spices—cinnamon, ginger, cardamom, cloves, nutmeg, and allspice. Serve the crisp warm and bubbly with a scoop of dairy-free vanilla ice cream, or cool it slightly and top with dairy-free whipped cream for a delightful finish.

Make the chai spice blend

The chai spice blend is quick to mix and elevates the whole dessert. Double the blend and store it in an airtight jar for easy use in other baking and in morning oats or coffee. The blend in this recipe provides a deep, warm spice profile without overpowering the pears.

A note on gluten-free oats

Oats themselves are naturally gluten-free, but cross-contamination can occur during growing, harvesting, or processing if oats are handled on the same equipment as wheat, barley, or rye. For people with celiac disease or gluten intolerance, choose certified gluten-free oats to ensure safety.

Chai-Spiced Vegan & Gluten-Free Pear Crisp Recipe

Author: Sarah Bakes Gluten Free

Prep Time: 10 mins   Cook Time: 40 mins   Servings: 8   Calories: 361 kcal

Ingredients

Chai spice blend

• 2 ½ teaspoons ground cinnamon
• 1 ½ teaspoons ground ginger
• 1 teaspoon ground cardamom
• ½ teaspoon ground cloves
• ½ teaspoon ground allspice
• ½ teaspoon ground nutmeg

Pear filling

• 6 cups ripe pears, peeled and sliced
• ¼ cup coconut sugar
• 2 tablespoons pure maple syrup
• 2 tablespoons fresh lemon juice
• 2 tablespoons cornstarch or tapioca starch
• 1 ½ teaspoons chai spice blend

Crumb topping

• 1 cup gluten-free flour blend
• 1 cup certified gluten-free rolled oats
• ½ cup coconut sugar
• ⅓ cup almond flour
• 1 teaspoon chai spice blend
• ¼ teaspoon sea salt
• 6 tablespoons refined coconut oil, solid
• 2 tablespoons pure maple syrup
• 2 tablespoons unsweetened almond milk or coconut milk

Instructions

1. Preheat the oven to 375°F (190°C).
2. Make the chai spice blend: in a small bowl, whisk together cinnamon, ginger, cardamom, cloves, allspice, and nutmeg. Set aside.
3. In a large bowl, combine the peeled and sliced pears with ¼ cup coconut sugar, maple syrup, lemon juice, cornstarch, and 1 ½ teaspoons of the chai spice blend. Toss gently to coat the fruit. Transfer the mixture to a 9-inch pie plate or an 8×8-inch baking dish.
4. Prepare the crumb topping: in a mixing bowl, whisk together the gluten-free flour blend, oats, ½ cup coconut sugar, almond flour, 1 teaspoon chai spice blend, and sea salt. Add the solid coconut oil and use a fork (or pastry cutter) to work it into the dry ingredients until the mixture resembles coarse crumbs.
5. Stir in the maple syrup and unsweetened almond or coconut milk until the topping comes together. Break up any large clumps with your fingers so it distributes evenly.
6. Spread the crumb topping in an even layer over the pears.
7. Bake for 40–45 minutes, or until the filling is bubbly and the topping is golden brown.
8. Remove from the oven and place on a cooling rack for a few minutes. Serve warm, optionally with dairy-free vanilla ice cream or whipped topping.

Nutrition (per serving)

• Calories: 361 kcal
• Carbohydrates: 60 g
• Protein: 4 g
• Fat: 14 g
• Fiber: 7 g
• Sugar: 29 g

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Article courtesy: Sarah Bakes Gluten Free; Edited by Diana Losey