Sunday, October 14, 2012

Pear Crisp

5 Hard Pears, Peeled, Cored and sliced.  
1 tsp.  Ground Cinnamon
¼ c. Pecan Pieces
2 tsp. Lemon Juice

1 C. Blanched Almond Flour
1 C. Oats (Gluten Free if allergic)
1 ½ tsp. Ground Cinnamon
½ tsp. Salt
¼ C. Pecan Pieces
¼ C.  + 1 TBS. Local Raw Honey
2 TBS. Coconut Oil
1 tsp. vanilla
1 Egg White

Preheat oven to 350˚ degrees.

To make filling:
Peel, core and slice (not too thin) 5 pears and put in a medium sized bowl.  Pour cinnamon, pecans, and lemon juice on top of pears. Mix until evenly distributed. Now pour them into a greased pan. I use a tart pan or pie pan but you can use an 8x8 pan too.  Set aside.

To make topping:
Combine almond flour, oats, cinnamon, salt and pecans in a small bowl and set aside. In another small bowl mix together honey, coconut oil, vanilla, and egg white. Next mix the wet and dry ingredients together until well combined.

Pour the topping mixture over the pears. With your hands make sure it is evenly distributed over the top.

Bake in a 350˚ degree oven for 30-35 minutes or until pears are easily pierced with fork and topping is golden brown. If your topping browns up too quickly put a piece of foil over the top until it is done baking.

This is dessert is delicious. The pears are perfectly cooked. Not hard or mushy. The topping is sweet and a little chewy.  

via Kelly, from polkadotpixies

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