A fantastic fall dessert
Pear Crisp
Ingredients (Filling)
4 to 6 pears, peeled if desired, thinly sliced (if asian pears are available, substitute several pears for asian pears)
¼ cup maple syrup
⅓ cup pear juice
1 tablespoon arrowroot or kuzu (thickener)
¼ teaspoon sea salt
cardamom
cinnamon
zest of half an orange or squeeze of lemon (optional)
Ingredients (Topping)
1 ½ cup rolled oats
¼ cup whole-wheat pastry flour or oat flour
⅓ cup pecans, toasted and chopped (can substitute chopped almonds)
3 tablespoons sunflower oil (or other high-heat oil)
¼ cup (4 tablespoons) maple syrup
¼ teaspoon sea salt
*Use organic ingredients where possible
Preheat oven to 400℉.
In a 8×8-inch baking dish, layer the sliced pears. In a small bowl, whisk together the pear juice, arrowroot (or kuzu), and sea salt. Add the maple syrup to the liquid ingredients and whisk further. Sprinkle in cardamom and cinnamon to taste. Pour the liquid ingredients over the sliced pears.
In another bowl, combine rolled oats, whole-wheat pastry flour (or oat flour), and sea salt. Work in the oil and then add the maple syrup. Rub the mixture between your hands and toss in the pecans. Distribute the topping over the pears.
Cover the dish and bake for about 30 to 40 minutes (the fruit should be soft when pierced with a fork and the juices are bubbling). Uncover and return the dish to the oven until the topping is golden (about 10 additional minutes).
Serve and enjoy!
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