Pear Crisp or any type of fruit crisp is my weakness! I just can’t say no, especially for breakfast the next morning. I love making up a saucepan of oatmeal and then adding the perfectly sweet and spiced crisp in with my oatmeal. I came up with a recipe that does not include refined sugar and relies more on the sweetness of pears that are in season.
A few weeks ago, I was once again grocery shopping at Costco when I spied some beautiful and giant organic Yakima, Washington pears. I knew at once I had to buy them and make a crisp. As I started looking for recipes online I discovered that most of them were full of refined sugar. Don’t get me wrong, I like using regular sugar from time to time but do my best to shy away from it whenever possible. I decided to try using coconut sugar and maple syrup as a replacement for the refined sugar. The combination works quite well together!
I also swapped out regular flour with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. I used half gluten free flour and half Just Almond Meal from Trader Joe’s. The protein from the almond meal makes me feel a little better about sneaking in dessert for breakfast.
First mix all of the wet ingredients together. Then peel pears with a vegetable peeler. Cut each pear in half and scoop out the center of each half with a spoon or paring knife. Cut each half into 4-5 slices and then into smaller bite size pieces. Mix pears with wet ingredients.
Add dry ingredients to a separate bowl.
mix ingredients together.
Place pear mixture into a greased heat proof bowl and then add crisp topping.
Bake until the juice is bubbling and the crisp is a deep golden color.
Cool and serve warm with vanilla ice cream.