Pear and Almond Crisp
This Pear and Almond Crisp makes for an ultra decadent dessert. Buttery, tender caramelized pears are topped with a crunchy-edged oaty almond crumble.
Servings: 6
Ingredients
Filling:
- ⅛ cup almond meal/flour
- ⅛ cup coconut sugar
- 2 cups peeled and cubed pears
- Juice from 1/2 lemon
- ¼ teaspoon pure vanilla extract
Topping:
- ½ cup almond meal
- ¼ cup coconut sugar
- pinch of salt
- 4 Tablespoon 1/2 stick cold, unsalted butter
- ¼ cup gluten free quick oats
- ½ cup sliced almonds divided
- ¼ teaspoon almond extract
- Vanilla ice cream to serve (optional)
Instructions
For the Pear Filling:
- Preheat oven to 350 F.
- In a small bowl, stir together 1/8 cup almond flour, 1/8 cup coconut sugar, lemon juice and 1/4 tsp vanilla.
- In a baking dish, place peeled and cut pear. Sprinkle the top with your almond flour/coconut sugar mixture.
For the Topping:
- In a medium mixing bowl, combine and mix 1/2 cup almond flour, 1/4 cup coconut sugar, almond extract, and a pinch of salt. Add 1/2 stick diced cold butter to the mixture and mix everything with your hands until butter is pea-sized.
- Add 1/4 cup gluten-free oats and use your hands to make large crumbs, rubbing the mixture between your fingers. Add 1/4 cup sliced almonds and toss to combine.
- Spread the crumble topping evenly over the pears, and sprinkle with the second 1/4 cup sliced almonds. Bake uncovered at 350˚F for 35 - 40 minutes, or until almonds are golden brown and pear juices are bubbling at the edges. Let the crisp cool at least 15 minutes before serving.
Nutrition
Serving: 97g | Calories: 248kcal | Carbohydrates: 22.6g | Protein: 4.5g | Fat: 16.9g | Saturated Fat: 5.6g | Polyunsaturated Fat: 11.3g | Cholesterol: 20mg | Sodium: 154mg | Fiber: 4.2g | Sugar: 13.7g
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