Wednesday, September 12, 2012

{Pear Crisp Recipe}

Pear Recipe #1 - Pear Crisp

I remember being the only one in my family who REALLY  loved pears. My mom would buy them especially for me.  I like them when they start to get soft. Not mushy but just soft enough they feel like velvet in my mouth.

A couple weeks ago I got my hands on a HUGE box of pears.  I made 3 pear crisps, 2 batches of pear sauce, 1 batch of pear butter and 1 batch of dehydrated pears. I went through that box so quickly and we were loving everything so decided I NEEDED one more HUGE box.  Our house has smelled like fall....pears, cinnamon and cloves.  I have one more batch of pear butter to make. I am trying to decide if I want to make one more batch of dehydrated pears or try my hand at making pear leather. Hmmm......what to do?
 


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Pear Crisp

Filling
5 Hard Pears, Peeled, Cored and sliced.  
1 tsp.  Ground Cinnamon
¼ c. Pecan Pieces
2 tsp. Lemon Juice

Topping
1 C. Blanched Almond Flour
1 C. Oats (Gluten Free if allergic)
1 ½ tsp. Ground Cinnamon
½ tsp. Salt
¼ C. Pecan Pieces
¼ C.  + 1 TBS. Local Raw Honey
2 TBS. Coconut Oil
1 tsp. vanilla
1 Egg White


Preheat oven to 350˚ degrees.

To make filling:
Peel, core and slice (not too thin) 5 pears and put in a medium sized bowl.  Pour cinnamon, pecans, and lemon juice on top of pears. Mix until evenly distributed. Now pour them into a greased pan. I use a tart pan or pie pan but you can use an 8x8 pan too.  Set aside.

To make topping:
Combine almond flour, oats, cinnamon, salt and pecans in a small bowl and set aside. In another small bowl mix together honey, coconut oil, vanilla, and egg white. Next mix the wet and dry ingredients together until well combined.

Pour the topping mixture over the pears. With your hands make sure it is evenly distributed over the top.

Bake in a 350˚ degree oven for 30-35 minutes or until pears are easily pierced with fork and topping is golden brown. If your topping browns up too quickly put a piece of foil over the top until it is done baking.

This is dessert is delicious. The pears are perfectly cooked. Not hard or mushy. The topping is sweet and a little chewy.  

Top with a dollop of Cinnamon Whipped Cream.

  
Cinnamon Whipped Cream

2 cups heavy whipping cream
1 ½ tablespoons local raw honey
1-teaspoon vanilla
½ teaspoons ground cinnamon

Pour heavy whipping cream in a medium sized bowl. Add the honey, vanilla, and ground cinnamon. Using an electric mixer, mix until whipping cream is thick.  Don’t over beat. 


DO YOU HAVE A FAVORITE PEAR RECIPE?




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