Easy Pear Raspberry Crisp
Sweet pears and tangy raspberries combine for a light, floral dessert perfect for spring or summer. This recipe is adaptable for GAPS, and always grain free, gluten free, and egg free. The fruit is sweet enough that you need very little additional sweetener.
Ingredients
- 4-5 pears (Bosc or d'Anjou are good)
- 12 oz frozen raspberries or 2 C fresh raspberries
- 1/2 C grass fed butter
- 1/3 C coconut flour
- 2 T honey
- 1/2 C chopped walnuts
- 1 C coconut flakes
- 1/2 tsp nutmeg
Instructions
- Preheat oven to 350℉.
- Peel and chop the pears into bite-sized pieces. Wash the raspberries if using fresh. Combine in 8" square pan.
- Dice the butter and work it into the coconut flour with your fingers, two forks, or a pastry blender until the mixture is crumbly. Work in the honey and nutmeg, then stir in the walnuts and coconut flakes.
- Bake 25-30 minutes at 350℉, removing from oven when the fruit is bubbling and the top is toasty brown.
- Serve hot or cold, with or without a creamy topping.
Notes
If you use frozen raspberries, you don't really need to thaw them first. I usually do this.
If you are following GAPS, the proper thing would be to grind the coconut flour yourself, as opposed to using store bought. It will also work to just add an extra half cup or so of coconut flakes.
If you prefer, you can use a bit more honey. If you aren't used to very sweet desserts, though, 2 T may be plenty. You can also use coconut sugar if you are not on GAPS. You might need up to 1/4 C coconut sugar, as it is less sweet than honey. It tastes, if anything, even better than honey in this recipe.