Cinnamon Hazelnut Pear Crisp
It's been a few weeks since my last post here, and while I don't like giving excuses, a LOT has transpired in a short time: Christmas giveaways, holidays with the in-laws, planning a monthly group challenge, gearing up for the next launch of The FitMama Method, oh and another lockdown which has shut down schools and forced kids/parents into the hell that is online learning + working (attempting to) + managing a household + caring for a newborn.....
Yeah, just a few things have had my attention lately.
But the start of the new year always fills me with motivation, with hope, and with new found oomph to live with more intention, shoot for the stars with my goals, and put in the work to get there.
So I really do love getting creative in the kitchen and creating new recipes that we (and hopefully YOU!) will love! I've got a fresh batch of healthy & yummy recipes lined up for you, so keep your drool bib on lol
Up first is this delicious little treat. It's mostly naturally sweetened by the pears, and isn't overkill. I LOVE sweets, don't get me wrong, but I want to taste the main event, and not just the sugar. What I love about this recipe is that it's mostly fruit-forward, and not overly sweet.
So if that's how you like your treats, then this will be your jam!
And if you like it sugar-OTT, then I suggest you up the sugar content. But please don't, there's really no need to!
And since I'm not convinced that lockdown will just magically end by next Monday 😭, I think some sweet treats should be on hand to help us get through these long days. God speed to all us parents lol
Hope you love it, and if you do, drop a comment below!
Cinnamon Hazelnut Pear Crisp
Prep Time: 15 min
Bake Time: 50-60 min
Total Time: 65-75 min
For the topping:
2/3 cup all-purpose gluten-free flour*
1/3 cup packed brown sugar
1/2 cup chopped hazelnuts*
1/3 cup whole gluten-free oats*
1/4 teaspoon cinnamon
1/4 cup butter, melted*
For the crisp:
6 medium Barlett pears, cut into 1/4th inch slices
1/4 cup pure maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 tablespoon arrowroot powder or tapioca starch*
Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8x8" baking pan or 9"skillet with butter or nonstick cooking spray. Set aside.
Make the topping: Combine the flour, oats, brown sugar, cinnamon and hazelnuts in a large bowl until well-combined. Pour in the melted butter and use your hands to combine until the mixture becomes crumbly and resembles wet sand. You may need to use your hands/fingers to form into nice crumbles.
Make the filling: place pears, maple syrup, cinnamon, vanilla and tapioca starch in a large bowl and toss to combine. Take 1/3 cup of the topping mixture and toss with the pear mixture. Place the pear mixture in the prepared pan and sprinkle evenly with the topping.
Bake the crisp on a baking sheet (just in case the filling bubbles over!) for 50-60 minutes, or until topping is golden brown and filling is bubbling.
Remove from the oven and cool for 10 minutes on a wire rack. Serve warm with your favourite vanilla ice cream or for a protein-packed punch add Greek yogurt on top.
MAKE AHEAD OF TIME: Prepare and then cover the crisp with foil and place it in the fridge until ready to bake
FLOUR OPTIONS: if you don't need/care for GF flour, arrowroot powder or oats, you can easily use all-purpose flour and regular oats
MAKE IT DAIRY-FREE: sub vegan butter for the dairy-based kind
MAKE IT NUT-FREE: sub sunflower or pumpkin seeds