Paleo Pear and Almond Crisp

• Vegetarian
• Gluten free

• Produce

  • 1/2 Lemon, Juice from
  • 2 cups Pears

• Pasta & Grains

  • 1/4 cup Quick oats, gluten-free

• Baking & Spices

  • 1/4 tsp Almond extract
  • 1/2 cup Almond meal
  • 1/8 cup Almond meal/flour
  • 3/8 cup Palm sugar
  • 1 pinch Salt
  • 1/4 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Almonds

• Dairy

  • 4 tbsp Butter, unsalted

• Frozen

  • 1 Vanilla ice cream

Found on deliciousmeetshealthy.com

Ingredients

• ⅛ cup almond meal/flour
• ⅛ cup coconut sugar
• 2 cups peeled and cubed pears
• Juice from ½ lemon
• ¼ tsp vanilla extract
• ½ cup almond meal
• ¼ cup coconut sugar
• pinch of salt
• 4 Tbsp (1/2 stick) cold, unsalted butter
• ¼ cup gluten free quick oats
• ½ cup sliced almonds, divided
• ¼ tsp almond extract
• Vanilla ice cream, to serve (optional)

Directions

• Preheat oven to 350 F.
• In a small bowl, stir together ⅛ cup almond flour, ⅛ cup coconut sugar, lemon juice and ¼ tsp vanilla.
• In a baking dish, place peeled and cut pear. Sprinkle the top with your almond flour/coconut sugar mixture.
• In a medium mixing bowl, combine and mix ½ cup almond flour, ¼ cup coconut sugar, almond extract, and a pinch of salt. Add ½ stick diced cold butter to the mixture and mix everything with your hands until butter is pea-sized.
• Add ¼ cup gluten-free oats and use your hands to make large crumbs, rubbing the mixture between your fingers. Add ¼ cup sliced almonds and toss to combine.
• Spread the crumble topping evenly over the peaches and raspberries, and sprinkle on the second ¼ cup sliced almonds. Bake uncovered at 350˚F for 35 - 40 minutes, or until almonds are golden brown and pear juices are bubbling at the edges. Let crisp cool at least 15 minutes before serving.

Nutrition