Pear Crisp

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Desserts | Apr, 03 2012

Pear Crisp

breast cancer diet

I used to love Apple Crisps with crunchy oatmeal on top. If you are going to use oatmeal, make sure that it is 100% gluten free.  Most of the commercially sold oats have been cross bred and contaminated with wheat, barley and rye. Fortunately, brands like Bob’s Red Mill Grains are certified to be gluten free. In this recipe I use pears and almond flour, which gives this crisp a unique flavor.  Bon Appetit!

6  medium pears, sliced (don’t remove the skin)

1 Tbsp Arrowroot Powder

2 Tbsp Lemon juice

1 tsp cinnamon

1 tsp nutmeg

1/2 cup apple or pear juice

Whisk apple and lemon juice, spices and arrowroot together. Toss over the pears and

pour into 9 inch baking dish


3 cups almond flour

1/2 tsp salt

2 tsp ground cinnamon

1 tsp nutmeg

1/4 cup Xylitol

1 tsp vanilla extract

1/4 cup coconut oil, lightly melted

Whisk the oil, vanilla and Xylitol. Mix with the dry ingredients

The mixture will be coarse and crumbly. Spoon over the pears. Bake for 45 minutes or until the top is golden brown.

 Serve as a dessert immediately or enjoy for a healthy breakfast.

It is always tastier the next day after the spices and flavors have blended well.