Apple, Pear, Blueberry Crisp
I’m a true chocolate dessert lover, but crisps and cobblers come in close second. Especially when they’re hot and served with vanilla ice cream on top.
I used my grain-free granola as the crisp topping and it tasted so much better than any almond flour version I’ve tried since going grain-free. This topping has the closest resemblance to the traditional oat crisp. I served it with a small scoop of vanilla coconut ice cream.
And a little confession, I ate the leftovers for breakfast the next morning!
|Ingredients (serves 6-8)|
1 teaspoon butter or coconut oil
1 cup blueberries
4 apples, peeled and cored and cut into thin wedges
4 pears, peeled and cored and cut into thin wedges
1 tablespoon lemon or orange juice
1/4 cup honey (or maple for a vegan version)
1/4 teaspoon salt
1/2 tablespoon coconut flour
1/4 teaspoon cinnamon
1 cup grain-free granola (without the raisins)
1 tablespoon butter or coconut oil, melted
Preheat oven to 375 degrees.
Grease individual ramekins or 1 large baking dish with the 1 teaspoon butter.
Combine the blueberries, apples, pears, lemon juice, honey, salt, coconut flour and cinnamon in a bowl.
Combine the granola and the 1 tablespoon butter in a small bowl.
Pour the fruit mixture into the baking dishes and bake for 40 minutes, or until bubbling.
Reduce the oven to 325 degrees. Spread the granola mixture over the top of the fruit, then bake for 15 minutes until browned.
Serve warm with french vanilla coconut ice cream.