CLEAN FOOD, revised edition | Fall | Page 225
CRISPS ARE SO EASY TO MAKE, and in my family they’re served not only for dessert but for breakfast or a midday snack, too. This one tastes great with a scoop of vanilla bean ice (or rice) cream. As with my Apple Crisp recipe (page 224), this is easily made gluten-free by substituting brown rice flour for wheat and using chopped nuts in place of oats for the topping.
Filling
| 8 | large pears (Bosc or D’Anjou work well) |
| 1⁄4 | cup maple syrup |
| 1 | teaspoon almond extract |
| 2 | teaspoons grated fresh ginger |
| Zest and juice of 1 lemon | |
| Zest of 1 orange | |
| 1⁄2 | cup apple juice or cider |
| 1 | tablespoon arrowroot |
Topping |
|
| 2 | cups rolled oats |
| 1 | cup brown rice flour or almond meal |
| 1 | cup toasted sliced almonds |
| Pinch of sea salt | |
| 1⁄2 | cup maple syrup |
| 1⁄3 | cup virgin coconut oil, melted |
| 1 | teaspoon almond extract |
Preparation
Preheat oven to 350°F.
Peel, core and slice pears and place in large casserole.
In medium bowl, combine syrup, almond extract, ginger, lemon zest, lemon juice, orange zest and apple juice. Whisk in arrowroot until dissolved, pour mixture evenly over pears and set aside.
Prepare topping in separate bowl by combining oats, flour, almonds and sea salt. In separate bowl, whisk together syrup, oil and almond extract. Add wet ingredients to dry, fold to combine, then sprinkle over pears. Cover with foil and bake 35 minutes. Remove foil and bake another 15 minutes or until crumb topping is crisp and lightly browned. Remove from oven and serve warm.
SERVES 8–10
Clean Food, ©Terry Walters 2012