Raspberry Pear Crisp
Recipe by Tina Gravalos
I love the flavour combo of raspberries and pears together. You get some sweetness from the pears and a bit of sour from the raspberries. They go so well together!
In a mixing bowl, add the oats, almond flour, coconut sugar, 2 Tsp cinnamon, ¼ tsp salt, coconut oil and mix to combine to create the crisp topping. Set aside.
Preheat the oven to 350°F and grease (with coconut oil) a deep baking dish. I used a 11 x 7-inch dish.
In the greased baking dish, add the pears, raspberries, maple syrup, vanilla, tapioca starch, 1 tsp cinnamon, ¼ tsp sea salt and mix with your hands to evenly coat the fruit.
Spread out the fruit into an even layer. Alternatively, you can do this in a bowl then pour into the dish.
Pour the crisp topping over the fruit and evenly spread on top.
Bake for 45 minutes or until the oats turn golden brown. Let it cool for 15 to 20 minutes before serving.
Serve in bowls with your favourite vanilla ice cream (I used coconut ice cream).
Store leftovers in an airtight container in the fridge for up to three days. Reheat if you prefer it warm.
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