Raspberry Pear Crisp
Recipe by Tina Gravalos
Ingredients
11
Time
1h 15m
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!
Gluten-Free
Dessert
Ingredients
1 1/4 cups
Gluten-Free Rolled Oats
1/2 cup
Almond Flour
1/4 cup
Coconut Sugar
3 tsp
Ground Cinnamon
1/2 tsp
Sea Salt
1/2 cup
Melted Coconut Oil
4 med
Bartlett Pears
2 cups
Frozen Raspberries
1/3 cup
Maple Syrup
1 tsp
Vanilla Extract
1 Tbsp
Tapioca Flour
Instructions
1
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.
2
Preheat the oven to 350°F and grease (with coconut oil) a deep baking dish. I used a 11 x 7-inch dish.
3
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.
4
Spread out the fruit into an even layer. Alternatively, you can do this in a bowl then pour into the dish.
5
Pour the crisp topping over the fruit and evenly spread on top.
6
Bake for 45 minutes or until the oats turn golden brown. Let it cool for 15 to 20 minutes before serving.
7
Serve in bowls with your favourite vanilla ice cream (I used coconut ice cream).
8
Store leftovers in an airtight container in the fridge for up to three days. Reheat if you prefer it warm.
Explore More
More Recipes by Tina Gravalos
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
