Apple and Pear Crumble

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The holiday season always needs a festive dessert or two, but it can feel like everything is “off-limits” in the holiday dessert’s department when you’re in the elimination phase of AIP or not very far into your reintroduction phase. Never fear! I’ve got your back with this delicious crumble recipe.

Better yet, I’ve tested it on two picky teenagers, a husband who eats as he pleases, and unsuspecting friends. It has been a winner every time! You can serve this with Thanksgiving or Christmas dinner and take it to share at all the parties in between and everyone will love it.

Apple & Pear Crumble
Prep time
Cook time
Total time
Serves: 6 servings
  1. Preheat oven to 350 degrees F.
  2. In a large bowl mix all filling ingredients. Pour into a 9-inch pie plate. Set aside while making topping.
  3. Add all topping ingredients to bowl of a food processor. Pulse off and on to combine, stopping as soon as large crumbles form.
  4. Top filling in pie plate with topping mixture, using your fingers to break up and spread crumbles evenly.
  5. Bake for 40 minutes, or until topping is golden brown. Allow to cool before serving.
If you do not have access to leaf lard, palm shortening is the best substitute. If you don't have coconut flour, replace the 1 tablespoon with cassava flour. I use the coconut flour, because it gives the crumble a texture more akin to crumble recipes that utilize oatmeal.


About Angie Alt

Angie Alt is a co-founder here at Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with celiac disease, endometriosis, and lichen sclerosis; one nutritious step at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She is a Certified Health Coach through the Institute for Integrative Nutrition, Nutritional Therapy Consultant through The Nutritional Therapy Association and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol and The Autoimmune Wellness Handbook. You can also find her on Instagram.


  • […] Apple and Pear Crumble from Autoimmune Wellness *Planning to do a little baking this Thanksgiving? This crumble looks perfect! […]

  • mary curtis says

    leaf lard? Pig fat? hah trying to figure out what leaf lard is…

    • Angie Alt says

      Yes, leaf lard is rendered pork fat, considered to be the highest quality lard & best for pastries.

  • mary curtis says

    Making this for Thanksgiving… Thank you!

  • Esther says

    This was delicious! I used coconut butter instead of the lard. Thank you

    • Angie Alt says

      Nice sub, Esther! Thanks for sharing & glad you loved it.

  • Nicole M Viscome says

    So, this is 100% elimination phase compliant? I’m on day 4 of my AIP diet so this would be something I can eat now? It looks looks too good to be true. I feel like I’m running out of ideas!

    • Angie Alt says

      Nicole, all of the recipes on our site our 100% elimination phase compliant. It’s not too good to be true. AIP is a delicious template.

    • Mickey Trescott says

      Nicole, everything we post here is elimination phase compliant!

  • Patricia says

    Thank you for your recipes! Are the raisins necessary? Could I use coconut oil in place of the lard?

    • Angie Alt says

      I like the way the sugars in the raisins help thicken the fruit layer, but you don’t have to use them. Coconut oil might work, you could experiment, but in my experience it doesn’t create a very nice crumble texture & is too oily.

  • Monica says

    The topping didn’t get chunky in the blender – no large crumbles ever formed. Followed recipe exactly (used leaf lard). Any ideas? I’m not the best baker.


    • Angie Alt says

      Monica, you used a blender rather than a food processor? If that is the case, I think that might be part of the issue. The blender may emulsify too much, rather than mix. You might also try decreasing the lard by a tablespoon or two & adding ice cold water in place of it to see if that helps.

  • Monica says

    Yes I used a blender. I will use a food processor next time and will try the ice water idea. Thanks!

  • ZARIN (UK) says

    Can you please recommend a substitute for lard and also gelatine as I am a muslim and therefore can’t use these items. Thanks.

    • Angie Alt says

      There is no gelatin in this recipe, so you don’t have to worry about that. As far as the lard, you could experiment w/ using palm shortening instead of lard. It might take a little less than a 1/4 cup in that case. And Ramadan Mubarak to you!

  • Kelly says

    What is a good substitute for Cassava Flour?

    • Angie Alt says

      You’ll have to experiment w/ other alternative flours to figure out what’s best. I spent my time developing this recipe for cassava & don’t really have a good feel for how other flour subs might work & how the recipe will turn out using them.

    • Mickey Trescott says

      Hi Kelly, we don’t recommend making 1:1 subs for AIP recipes, if you can’t tolerate or source cassava I recommend searching our archives for cassava-free recipes. There are many!

    • Alina says

      Did you ever try another flour? If so, how did it turn out?

  • Taelor Burke says

    Do you have a substitute for Coconut sugar? I am okay with all the other ingredients I’m just not able to have the coconut sugar right now. Or is it something that can be omitted?

  • Amy says

    The topping didn’t really come together for me. Made it exactly as instructed and it didn’t clump, so I added more lard until it would press together. Still was a bit like pouring flour over the base and came out less crispy than I normally expect from a crumble. Did the trick, but not sure if I’d make it again. Love your apple pie though!

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