Ingredients

The following ingredients have 9 Servings
  • For the topping:
  • 2/3 cup flour (or sub whole wheat flour, gluten free all purpose flour or gluten free oat flour)
  • 1/3 cup packed brown sugar (or sub coconut sugar)
  • 1/2 cup chopped walnuts (or pecans)
  • 1/3 cup oats (gluten free if desired)
  • 1/4 teaspoon cinnamon
  • 1/4 cup butter, melted (or sub vegan butter or coconut oil)
  • For the crisp:
  • 6 medium Barlett pears, cut into 1/4th inch slices
  • 1/4 cup pure maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon arrowroot or tapioca starch

Instruction

  • Preheat oven to 350 degrees F. Generously grease an 8x8 baking pan or 9 inch skillet with nonstick cooking spray. Set aside.
  • To make the topping: Combine the flour, oats, brown sugar, cinnamon and walnuts in a large bowl until well-combined. Pour in the melted butter and use your hands to combine until the mixture becomes crumbly and resembles wet sand. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place it in the fridge until ready to use.
  • To make the filling: place pears, maple syrup, cinnamon, vanilla and arrowroot starch in a large bowl and toss to combine. Take 1/3 cup of the topping mixture and toss with the pear mixture. Place the pear mixture in a prepared pan and sprinkle evenly with the remaining topping.
  • Bake the crisp on a baking sheet (just in case the filling bubbles over!) for 45 minutes-1 hour, or until topping is golden brown and filling is bubbling. Remove from the oven and cool for 10 minutes on a wire rack. Serve warm with your favorite vanilla ice cream or yogurt on top. Makes 9 servings.