Pear Crisp with Jaca

By Jaca Kitchen · · Updated

This sugar-free pear crisp swaps every bit of sugar for Jaca allulose, turning ripe, juicy pears and a buttery oat crumble into a warm, cinnamon-spiced fall dessert you can feel good about. It's the Jaca-adjusted, healthier take on a classic fruit crisp — same golden, crunchy top, none of the cane sugar.

Ripe Bosc or Bartlett pears bake down soft and sweet under a crackly oat-and-pecan topping, and because allulose caramelizes just like sugar, the crumble still turns deep, toasty gold. Serve it warm with a scoop of vanilla ice cream.

Ingredients:

For the pear filling:

  • 8 cups sliced ripe pears (about 6 medium Bosc or Bartlett), peeled and cored
  • 6 tablespoons Jaca allulose
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt

For the crumble topping:

  • 1 cup old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 1 cup Jaca allulose
  • 1/2 cup chopped pecans (or walnuts)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

Instructions:

  1. Preheat the oven to 375°F (190°C) and lightly butter an 8-inch square baking dish.
  2. Make the filling: In a large bowl, toss the sliced pears with the 6 tablespoons Jaca allulose, lemon juice, vanilla, cornstarch, cinnamon, nutmeg, and a pinch of salt until evenly coated. Spread into the prepared dish.
  3. Make the topping: In another bowl, stir together the oats, flour, 1 cup Jaca allulose, pecans, cinnamon, and salt. Add the cold cubed butter and cut it in with a pastry cutter or your fingertips until the mixture clumps into coarse, pea-size crumbs.
  4. Scatter the crumble evenly over the pears.
  5. Bake for 40 to 45 minutes, until the topping is deep golden and the pear juices bubble around the edges. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
  6. Let the crisp cool for at least 15 minutes so the filling can set. Serve warm, with vanilla ice cream or whipped cream.

Jaca-adjusted healthier version: all the sugar is replaced with Jaca allulose at twice the amount, so you get the same sweet, caramelized crumble with zero added cane sugar.

Prep time: 25 minutes · Cook time: 45 minutes · Servings: 8