Coconut Pear Ginger Crisp

This Fall, I can't get enough of this pear crisp recipe- no "jump-to-recipe" button, no fluff. Here's the recipe, witches:

Fruit filling Ingredients

• 5-7 ripe Bartlett pears

• 1/3 cup honey or maple syrup (I use a mix of both)

• 3 tbsp gluten-free flour of choice (I used Pamela's blend)

• 1 tsp vanilla extract

• 1tbsp lemon juice

• 1 tablespoon arrowroot powder

• 1/4 tsp ground ginger

• 1/4- 1/2 tsp ground nutmeg

For the crisp topping:

• 1/4 cup butter of choice, melted

• 1/4 cup coconut oil

• 1/3 cup + 2 tbsp coconut sugar

• 1-1/4 cup gluten free, quick cooking oats

• 1/2 tsp ground cinnamon

• 1/2 tsp salt

• 1/4 cup shredded, unsweetened coconut

• (optional) candied ginger (chopped fine)

1. Preheat the oven to 350 degrees.

2. Lightly coat a 9x9 inch glass baking dish with coconut oil or cooking spray

3. Peel all pears and slice thinly into wedges. In a large bowl, mix the pears with the honey and/or maple syrup, coconut sugar, flour, arrowroot, lemon juice, vanilla, ginger, nutmeg. Pour into glass baking dish.

4. In a medium frying pan, melt the butter and coconut oil over medium heat. Add the coconut sugar, cinnamon, salt, oats, coconut (and optional candied ginger for a stronger ginger flavor). Mix well. The crumble will be dry and sticky (mine was kind of a large mass.)

5. Drop bits of topping evenly on top of the pears in baking dish.

6. Place in oven and bake for 20-30 minutes, or until topping is turning golden brown and pears are starting to bubble.

7. Remove, let cool, and serve with plain yogurt and a drizzle of honey.

   
   

   Comment and let me know how you like it!