Pecan Pear Crumble
Yield: 4 servingsIngredients:
- 3 ripe Bartlett pears, cored and chopped
- 1/4 large lemon, juiced
- 4 tablespoons coconut sugar, divided
- 3/4 cup old-fashioned rolled oats (gluten free, if desired)
- 1/3 cup pecans, chopped
- 1 1/2 tablespoons almond flour
- 1/2 teaspoon baking powder
- 2 tablespoons refined coconut oil
- maple syrup (optional)
- Preheat oven to 375 degrees. Lightly grease/spray a tart pan or 8x8 baking dish.
- In a medium bowl toss pears, lemon juice and 2 tablespoons of coconut sugar to coat. Pour pear mixture into baking dish. Using the same bowl (don't worry about cleaning it) add oats, pecans, almond flour, remaining 2 tablespoons of coconut sugar, and baking powder. Stir to combine. Using your fingers, pinch and crumble the solid coconut oil and mix until incorporated with oat mixture. Pour oat mixture on top of pears and spread into an even layer.
- Bake covered for 20 minutes. Remove cover and bake for an additional 20 minutes, or until oat topping is firm and browned. *Optional, with 10 minutes remaining lightly drizzle a small amount of maple syrup over top of the crumble, and continue baking until done.
- Serve warm with multiple scoops of vanilla ice cream.
If you would prefer to add pecans to your pear mixture instead of crumble topping (like I do) add pecans to pear mixture and stir. In addition, add an extra 1/4 cup of oats to your topping, equaling 1 cup total. The optional maple syrup is just for extra sweetness and it tastes wonderful with the caramelized crumble topping. Crumble can be reheated in the oven at 375 degrees for 15 minutes and enjoyed warm again.