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Apple Pear Ginger Crisp Recipe

I'm super excited to share a new joyous recipe video with you today featuring a special guest - my good friend Candice!Candice and I bonded on our love of b
Jan 8, 2015 | Joy McCarthy

I'm super excited to share a new joyous recipe video with you today featuring a special guest - my good friend Candice!

Candice and I bonded on our love of baked goods. When we were neighbours (that’s how we met) she used to bring me her recipe creations and “experiments” to taste test. It was funny because she always let me try them with anticipation worrying I was not going to like them. Of course everything was delicious because she has a natural talent for all things baked!

Today we are going to make this wonderful dessert together - Apple Pear Ginger Crisp. Here's the video:

This wonderful recipe is gluten-free and dairy-free. It contains no refined sugars, only high quality coconut palm sugar. If you've never used this sugar before and you're curious, it has a slightly caramel flavour. You can find it large grocery stores, health food stores, even homesense!

Please rememeber that brown sugar is just white sugar with molasses added and most refined sugar is genetically modified, something you DEFINITELY want to avoid.

What makes this recipe special is the addition of the spices. Ground ginger isn't normally used in crisps, but it's one of my favourite spices because it is incredibly anti-inflammatory meaning it is great for conditions such as arthritis. Even if you don't suffer from any "itis" conditions it is important to eat superfoods like ginger for their anti-inflammatory benefits.

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For the Topping
  • 1.5 cups quinoa flakes (you could also use oat flakes or quick-cooking oats)
  • 1 tbsp coconut sugar
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 cup chopped pecans
  • 1/4 cup melted coconut oil
  • 2 tbsp maple syrup
For the Filling
  • 3 apples, washed, cored and thinly sliced
  • 3 pear, washed, cored and thinly sliced
  • 2 tbsp apple juice or water
  • 1 tsp cinnamon
  • 1 tbsp coconut sugar (optional)
  1. Preheat oven to 350 degrees.
  2. For the topping, combine quinoa flakes, coconut sugar, spices and pecans in a large bowl. Pour melted coconut oil over top and maple syrup. Mix together.
  3. For the filling, in a large bowl combine the apples, pears, apple juice, cinnamon and coconut sugar.
  4. Place the filling ingredients into a baking dish and then sprinkle the topping. Bake for 25-30 minutes. Let cool for 10 minutes and serve warm with some coconut ice cream!


*Quinoa flakes have a very neutral flavour. They are a great source of iron. Here's the brand I used: Gogo Quinoa. They can be purchased at most health food stores or ordered online.

I hope you and your family love this recipe. It can be enjoyed as a healthy dessert or even as a healthy breakfast with some coconut yogurt.

Have a joyous day!


Jan 8, 2015 BY Joy McCarthy
Sandra   •   January 10, 2015

This looks great, Joy! I used quinoa flakes for the first time recently to make two super healthy desserts/snacks - nectarine and blueberry crisp and quinoa bars (I was going to write granola bars but that wouldn't be right!). Anyway, both were delicious! And quinoa flakes are now a staple in my pantry - I had to buy a new mason jar!


Jennifer   •   January 12, 2015

I did this crisp yesterday, added just a bit of almond meal and mixed oats and quinoa flakes... and it's absolutely amazing! I used to always peel my apple for crisp, but great to find out that I don't need to:) This will become my go-to receipe for crisps of all kinds, thanks!

Joy McCarthy   •   January 12, 2015

Nancy   •   January 31, 2015

I made this today but for some reason the pears did not cook well.maybe I didn't slice them thin enough. The crip is very tasty, I will try making it again. I added some blueberries.


Esther Clark   •   February 1, 2015

Your apple-pear crisp is delicious. I made it according to your directions and it turned out fabulously. Thanks for recipe. BTW: I really enjoy your cookbook. Keep up the great work; I surely appreciate the healthy recipes.

Joy McCarthy   •   February 2, 2015

Stephanie   •   March 7, 2015

Hello! So around thanksgiving I made the cardamom apple crisp from your book. It said to use pre-cooked quinoa flakes but I didn't read carefully and I used flakes that were uncooked. It didn't turn out horribly but it didn't taste the way I think it was supposed to. For all the "crisps" you have, do the quinoa flakes need to be pre-cooked ones? Or do you mean you have to cook them beforehand? Probably silly questions but I need help!!


Nancy   •   January 15, 2018

I’d really like to make this tomorrow. I have organic quinoa flakes (from Bulk Barn) but if Joy likes to use Gogo Quinoa flakes, I believe those are instant flakes? Is there a difference? Thanks!

Rachel Molenda   •   January 15, 2018

Nancy   •   January 18, 2018

Great recipe! Next time I think I’ll do a combo of quinoa flakes and oats rather than just quinoa flakes. My 2.5yo daughter kept asking for more!

Rachel Molenda   •   January 19, 2018

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