Gingered Pear Breakfast Crisp
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 6-8 servings
Ingredients
Pear Filling
- 6 cups chopped pears, about 5 pears
- 2 tablespoons coconut sugar
- 2 tablespoons white whole wheat flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1 teaspoon fresh lemon juice
Crisp Topping
- 1 cup white whole wheat flour
- 1/2 cup almond meal
- 1/2 cup rolled oats
- 1/2 cup chopped walnuts
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons chopped candied ginger
- 3 tablespoons coconut sugar
- 1/4 teaspoon fine grain sea salt
- 6 tablespoons unsalted butter, chilled and diced
- 1/4 cup buttermilk or plain yogurt
Instructions
- Preheat the oven to 375. Lightly butter a 10-inch pie pan or similar sized baking dish.
- In a large mixing bowl, toss the pears with the coconut sugar, flour, cinnamon, cardamon, and lemon juice.
- In a same mixing bowl, stir together the flour, oats, walnuts, baking powder, baking soda, candied ginger, coconut sugar, and salt. Add the butter and buttermilk and work it in with your hands until mixture is crumby and butter is well distributed. Spread topping over the pear filling evenly.
- Bake until top is golden and pears are soft and begin to bubble, about 30-35 minutes. Cool for at least 15 minutes before serving.
Notes
Crisp topping very loosely adapted from Whole Grain Mornings by Megan Gorden
Find it online: https://www.gatheranddine.com/gingered-pear-crisp/