Baked Pear and Pecan Crisp

Pears aren’t really in season right now (they’re more of a fall fruit), but go to any grocery store and they’ll have them in stock all year long.

While I believe in eating seasonally, I bought a few at Trader Joe’s, because they just looked so darn good. I like to add them to salads mostly (sliced and slightly grilled–try it!).

And then…I totally forgot about them (yes, that happens to me, too)! I noticed them yesterday and realized they were on the brink of spoiling.

I absolutely HATE throwing food away, so I posted on my Instagram stories looking for suggestions on what to do with them. Someone suggested a pear crumble, so I took to google and found this recipe.

Seriously, how good does that look?! Obviously, I had to make it myself. But it had a little too much sugar and seemed a little complicated. I don’t have time for complicated. And I know you don’t either. So I made some tweaks. Here’s the easy-peasy recipe:

  • 2 cups peeled and cubed pears (I used organic Anjou pears)
  • ⅛ cup almond meal (you can buy it at Trader Joe’s or just use almond/coconut flour)
  • ⅛ cup coconut sugar
  • juice from ½ lemon
  • ¼ tsp vanilla extract
  • 1 tbsp virgin coconut oil, melted
  • ¼ cup gluten-free oats
  • 2 tbsp chopped pecans
  • pinch of sea salt
  1. Preheat oven to 350 F.
  2. In a small bowl, stir together almond meal, coconut sugar, lemon juice and vanilla.
  3. Place peeled and cut pears in two ramekins. Pour mixture over the pears.
  4. Using the same bowl (why waste another bowl?!), combine oil, oats, pecans and sea salt. If mixture is too dry, add a tiny bit more melted coconut oil (but not too much, as juice from the pears will form during baking).
  5. Sprinkle the oat mixture evenly over the pears. Bake uncovered at 350˚F for 25-30 minutes, or until oats are golden brown and pear juices are bubbling. Remove from oven and let cool for 10 minutes before serving. For a more decadent treat, add some coconut cream on top!

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 -Claudia xo


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