Pear Crisp with Coconut Vanilla Whipped Cream

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I love pears - maybe more than I love apples in pies and crisps and crumbles…crazy right?! I think it’s because I grew up with a mom who loved to feed us fresh pears when they were in season (honestly the sound of fresh pears has me salivating…) Anyway, this recipe is a tried and true favorite for me! It has everything a crumble should have - perfectly cooked fruit, caramel-like bubbley goodness, and a to-die-for topping thats actually good for you! 

Here’s what you’ll need: 

For the filling

  • 2 Bartlett Pears, peeled/cored/thinly sliced 

  • 1 tsp pumpkin pie spice (or cinnamon + nutmeg) 

  • 1 tsp minced fresh ginger 

  • 1/2 tsp vanilla bean paste (TRUST) 

  • 1 Tbsp coconut sugar (or lakanto maple-flavored syrup - both excellent tried and true choices) 

  • 1 Tbsp coconut oil, melted (for bottom of pan) 

For the crumble 

  • 1/3 cup almond flour 

  • 1/3 cup GF old fashioned oats (omit for paleo and sub with 1/3 cup more almond flour) 

  • 2 Tbsp coconut sugar 

  • 3 Tbsp coconut oil, room temperature 

  • 2 Tbsp chopped nuts, optional (I use walnuts or pecans) 

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Here’s how to make it: 

Preheat oven to 350 F. Coat a small cast iron skillet (mine is a 6.5 inch) with the melted coconut butter and let sit. Meanwhile, combine all of the filling ingredients in a medium bowl, making sure to fully douse the pears in all of that goodness. Spoon filing into skillet and set aside. 

In a small bowl, combine the flour, oats, and sugar. Slowly “cut” in the coconut oil using your hands or a pastry cutter - this is the same technique used to make a pie! It will resemble cornmeal when it is fully combined and should be fully moistened! You may have to add a bit more depending on how dry your oats / flour are. Add in the nuts if desired! 

Pour the crumble topping over the fruit filling evenly and bake for about 20-25 minutes. The filling should be cooked through and topping golden. Use caution when removing the skillet from the oven as it will be very hot! Serve with ice cream or vanilla coconut cream. This is also awesome served as leftovers for breakfast the next day :) 

Annie Muske