Pear Crisp (Edit recipe)

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This gluten free pear crisp is super easy, super delicious & a super way to use up all those pears that are obviously in cahoots with your avocados to all be ripe at exactly the same time! We have been able to reintroduce some gluten free oats lately, so yessss, you’re seeing that correctly & we do enjoy them on occasion. However, tiger nut flakes are a fabulous sub for oats if you don't tolerate them.

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PREP TIME

20 minutes

COOK TIME

50 minutes

INGREDIENTS

Serves: 6

Ingredients

topping

.75 cup Rolled Oats, gluten free, can sub tiger nut flakes
.5 cup Coconut Sugar
.5 cup Sliced Almonds
3 Tbsp Cassava Flour
.5 tsp Sea Salt
6 Tbsp Unsalted Butter, softened slightly, can sub ghee

filling

5 whole Bosc Pear, 5-6 pears total, peeled, halved, cored & cut into ½“ pieces
2 Tbsp Lemon Juice
2 Tbsp Maple Sugar
.25 cup Cassava Flour
.25 cup Pomegranate, arils, optional for garnish
.5 cup Almond Milk Ice Cream, (or dairy free vanilla ice cream of choice) optional for garnish/serving

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 400°
In a small bowl, stir with a fork to combine the dry topping ingredients. Add butter (or ghee) & mix together until it’s combined, set aside.
Add pears to a larger mixing bowl & toss with lemon juice then sprinkle maple sugar & salt, sprinkle cassava flour on top - gently toss to coat pears. Spoon into a 2qt baking pan. Sprinkle pom arils over the top if using.
Sprinkle “topping” mix evenly over the pears, place on a baking sheet & bake for 45-55 minutes, or until bubbly. Cover w/ foil the last 10 mins if the topping is getting too brown. Remove from the oven & let cool for 15 mins before serving. Spoon onto plates & top with ice cream (if using) & enjoy!!!
Store in the refrigerator for up to 4 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	268
Fat:	18 g
Carbohydrates:	27 g
Protein:	7 g
Cholesterol:	30 g
Sodium:	287 mg
Fiber:	3 g
Sugars:	12 g
Calculated per serving.