Search Close Search
Search Close Search
Page Menu

Pear Crisp

Serves 8



  • ½ cup apple juice
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon  almond flour
  • 1 teaspoon ground nutmeg
  • 5 medium pears, peeled, cored, and sliced, ¼ inch thick


  • 1 cup almond flour
  • 1 cup oat flour – can be purchased, or made by blending rolled oats
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ cup canola oil
  • ¼ cup honey – local is best
  • 1 tablespoon purevanilla extract
  • Preheat the oven to 350 degrees
  • To make the filling, whisk together the apple juice, lemon juice, almond flour, and nutmeg in a small bowl.  Place the pears in a bowl, toss with the apple juice mixture, then transfer to an 8-inch square baking dish.
  • To make the topping, combine the almond flour, oat flour, salt, cinnamon, and nutmeg in a large bowl.
  • In a medium bowl, whisk together the canola oil, honey, and vanilla extract.
  • Stir the wet ingredients into the almond flour mixture, until coarsely blended and crumbly.
  • Sprinkle the topping over the fruit.
  • Cover the dish with aluminum foil.
  • Bake for 45 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until the top of the crisp is golden brown and the juices are bubbling.  Let the crisp cool for 30 minutes, then serve warm.