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Pears with spices in cast iron pan being drizzled with honey

Cashew Walnut Pear Crisp

Fresh picked pears tossed with fall spices and honey, topped with a crispy buttery crumble. it's a breakfast that's good enough for dessert! Grain-free, Gluten-free, Paleo with Dairy-Free and GAPS Options
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Course: Breakfast, Dessert, Snack
Prep Time: 10 minutes
Cook Time: 5 hours 42 minutes
Total Time: 5 hours 42 minutes
Servings: 6 servings
Calories: 355kcal
Author: Full of Days




  • 3/4 cup chopped cashews
  • 3/4 cup chopped walnuts
  • 3 Tbs. maple syrup use honey for GAPS
  • 3 Tbs. pastured butter or coconut oil for DF
  • 1/4 tsp. sea salt


  • Preheat oven to 400℉.
  • Chop the pears into 1/2 inch cubes and place into a 9-inch cast iron skillet (or 9×9 inch glass baking dish).
  • Sprinkle with pumpkin pie spice and salt, stir to combine. Drizzle maple syrup over the top and set aside.
  • Chop the nuts and place into a bowl. Using your hands (because let’s face it, that’s easiest) mix together the butter and nuts (or coconut oil for DF). Add salt and maple syrup and stir to combine.
  • Press nut mixture over the pears and bake for 25-30 minutes until golden brown and bubbly.
  • Serve as is or take it over the top with a splash of raw heavy cream. Enjoy!


  • Substitute honey to be GAPS friendly.
  • Substitute coconut oil and omit the raw cream to be dairy-free.


Serving: 1/6th recipe | Calories: 355kcal | Carbohydrates: 35.3g | Protein: 6.9g | Fat: 23.2g | Saturated Fat: 5.8g | Cholesterol: 15mg | Sodium: 203mg | Fiber: 5g | Sugar: 21.5g