Apple Pear Crisp with Cranberry Drizzle, Miso-Vanilla Ice Cream, & Homemade Pumpkin Spice Granola

Have you ever fantasized or daydreamed about something for months on end?

That was me with this dessert.

I first had the vision for this months and months ago.

I knew I wanted an apple-pear crisp.

I knew I wanted both apples and pears.

I knew I wanted a fruity sauce.

And I knew I wanted homemade ice cream.

The result?

More magical than I could have expected.

This Dish

apple & pear crisp with cranberry sauce; miso-vanilla ice cream; and homemade pumpkin granola

The Benefits

really good for your gut microbiome, which in turn helps you debloat, get clearer skin, and lift your mood:

• Prebiotic Fiber: Apples, pears, and oats provide soluble and insoluble fibers like pectin and beta-glucan, which feed beneficial gut bacteria and support digestion.

• Natural Sweeteners: Dates are rich in fiber and nutrients, unlike refined sugars in traditional desserts, which can feed harmful gut bacteria and cause blood sugar spikes.

• Healthy Fats: Cashews and almond flour deliver unsaturated fats, which reduce inflammation, compared to the saturated fats in butter-heavy recipes.

• Fermentation Benefits: Miso adds gut-friendly probiotics and umami flavor, absent in traditional apple crisps.

• Low-Inflammatory Ingredients: The absence of gluten and dairy makes it less likely to cause gut irritation, supporting a healthier microbiome.

• Tryptophan Support: Cashews contain tryptophan, a precursor to serotonin, the "feel-good" neurotransmitter.

• Anti-Inflammatory Spices: Cinnamon has been linked to reduced inflammation and oxidative stress, both of which are connected to improved cognitive and emotional health.

• Stabilized Energy: The fiber from fruits and oats ensures a slower release of energy, keeping blood sugar stable and mood balanced.

The Recipe

Miso-Vanilla Ice Cream Ingredients:

• 1 can coconut cream (must be canned coconut cream!!!)

• 1 cup raw cashews

• 1 cup pitted medjool dates

• 1 tbsp vanilla extract

• 1 tbsp white or chickpea miso

• 1 tsp vanilla bean powder (you can skip this if you don't have access)

• 3 tbsp tocos powder

Date Caramel:

• 1 cup pitted medjool dates

• 1 cup water

Pumpkin Spice Granola Ingredients:

• 1 cup rolled oats

• 1/2 cup puffed quinoa

• 1/4 cup crushed walnuts

• 1/4 cup crushed Brazil nuts

• 1 tbsp pumpkin spice blend

Apple Pear Layer Ingredients:

• 3 Granny Smith apples

• 3 pears

• juice of 1/2 lemon

• 3 tbsp date caramel

• 1 tbsp ceylon cinnamon

• 1/2 tsp nutmeg

Crisp Layer Ingredients:

• 1 cup rolled oats

• 1/2 cup arrowroot powder

• 1/2 cup almond flour

• 1/2 cup puffed quinoa

• 1/2 cup date caramel

• 1 tbsp vanilla extract

Instructions:

1. for the ice cream (I would make this first, way ahead of time)

   1. soak cashews overnight, or for 10 minutes in hot water

   2. blend everything together until SUPER SUPER smooth

   3. pour into ice cream container or molds, and freezer. I think this ice cream tub keeps things more insulated & less hard

2. preheat oven to 425 convection bake

3. blend date caramel ingredients together until super smooth

4. for the granola:

   1. crush the nuts or chop them up a bit (note: you can use whatever nuts you want, I just used walnuts & Brazil nuts because they're great for your nervous system, brain health, and thyroid health)

   2. mix all the dry ingredients together until everything is well coated & spread

   3. add date caramel & mix

   4. spread on a baking sheet, spray with a little avocado oil, and bake for roughly 7-10 minutes, or until everything is crunchy but not quite burned yet

5. for the apples:

   1. reduce the oven temperature to 400F convection bake

   2. peel the apples & pears

   3. slice them

   4. mix with lemon juice, date caramel, and spices

   5. put in the bottom of a cast iron skillet

6. for the crisp

   1. mix all the dry ingredients together

   2. add date caramel & vanilla and mix together

   3. spread on top of the apples & pears

7. bake for 22 minutes, or until the top is golden brown 

8. serve with miso-vanilla ice cream & pumpkin spice granola

Note: the date caramel should be fully used up between the granola, apple/pear mix, and the "crisp" layer

Logistics:

• Make the ice cream up to a month ahead of time

• I would def make the granola & the date caramel ahead of time

• And then just make the crisp the day off

• Ice cream & granola is PLENTY, crisp there’s probably enough for 4-5 people. I think I’m going to double the recipe for my thanksgiving, if that helps!

Links:

• I used South River Sweet White Miso

• Hopefully I didn’t miss anything, but just in case, here is a roundup of links to my common recipe ingredients

For More on It-Girl Recipes

If you like this recipe, you may also enjoy my Miso Whipped Sweet Potatoes with Pumpkin Spice Granola from the Thanksgiving series; the Thanksgiving-Themed DeBloat Gummies; my Truffle Potatoes; and my canned-style cranberry sauce;

and

If you want more recipes that will help you debloat & eliminate regularly, I highly recommend checking out my [free] Gut Health Cookbook, which has 5 yummy, gut-friendly, recipes. You can download it here.