Crisps are easy and healthy desserts. In fall and winter I like to combine tart apples and ripe pears in my fruit crisp recipe, topped with a crumble laced with cinnamon and brown sugar. Baked to a melt-in-your mouth tenderness, this gluten-free treat evokes old fashioned comfort at its best.

For the fruit filling:
2 Granny Smith apples, peeled, cored and sliced thin
2 Yellow Delicious apples, peeled, cored and sliced thin
1 large red pear, cored, peeled, sliced thin
4 tablespoons unsweetened apple juice
1 tablespoon agave
1/2 teaspoon gluten-free Apple Pie Spice (or cinnamon, nutmeg, allspice mix)
Pinch sea salt

For the crisp:
3/4 cup organic brown sugar or sucanat
3/4 cup gluten-free flour mix or baking/pancake mix, such as Pamela’s Baking & Pancake Mix
1 teaspoon ground cinnamon
3-4 tablespoons Spectrum Organic Shortening, or vegan margarine such as Smart Balance with Flax Oil

Preheat the oven to 350 degrees F. Schmear a deep 9-inch pie plate with oil or vegan shortening.

In a medium to large bowl, toss the apple and pear slices in the apple juice, agave, Apple Pie Spice, and a small pinch of sea salt.

In a separate bowl, stir together the organic brown sugar, gluten-free flour mix, and cinnamon. Add the shortening in dabs and rub between your fingers until moist crumbs form a crumble topping mixture.

Sprinkle a handful of the crumble mixture into the bottom of the prepared pie plate. Spoon in the apple and pear slices; add all the liquid. Top with the remaining crumble mixture.

Bake at 350 degrees F. in the center of the oven, for 35 to 45 minutes, or until the fruit is fork tender and the filling is bubbling and thickened. The top should be golden brown.

Cool a bit on a wire rack before serving warm or at room temperature. Cover and refrigerate leftovers.

The crisp may be reheated in the oven or a microwave, but it truly is best eaten the day you make it.

Serves 4.