This recipe is gluten-free!
Looking for a healthy yet tasty dessert? Look no further. With
nutrient-dense almond flour and pears, a fruit particularly high in
vitamin C, this dish is a great choice. This refreshing crisp is
simple, easy to make, and full of warmth and comfort on a chilly
fall day. I like to make it with soft, fully ripened pears-Anjou,
Bartlett, or Bosc work very well.
1/2 cup apple juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon arrowroot powder
1 teaspoon ground nutmeg
5 medium pears, peeled, cored, and sliced 1/4 inch thick
2 cups blanched almond flour
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup grapeseed oil
1/4 cup Madhava Organic Agave
1 tablespoon vanilla extract
Preheat the oven to 350°F. Set aside an 8-inch square baking
To make the filling, whisk together the apple juice, lemon
juice, arrowroot powder, and nutmeg in a small bowl. Place the
pears in a bowl, toss with the apple juice mixture, then transfer
to the baking dish.
To make the topping, combine the almond flour, salt, cinnamon,
and nutmeg in a large bowl. In a medium bowl, whisk together the
grapeseed oil, Madhava Organic Agave Nectar, and vanilla extract.
Stir the wet ingredients into the almond flour mixture, until
coarsely blended and crumbly.
Sprinkle the topping over the fruit. Cover the dish with
Bake for 45 minutes. Remove the foil and bake for an additional
5 to 10 minutes, until the top of the crisp is golden brown and the
juices are bubbling. Let the crisp cool for 30 minutes, then serve
Reprinted with permission from The Gluten-Free Almond Flour
Cookbook: Breakfasts, Entrées, and More. Copyright © 2009 by
Elana Amsterdam, Celestial Arts, an imprint of the Crown Publishing
Group, Berkeley, CA. Photo credit: Annabelle Breakey.