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Baked Pear Crumble

by Mercedes Sandoval and Karlee Rotoly

Ingredients

for 8 servings

  • 1 cup
    quick oat (100 g)
  • ½ cup
    hazelnuts
  • ½ cup
    walnuts (50 g)
  • ½ cup
    unsweetened shredded coconut (50 g)
  • ⅓ cup
    dried cherry (40 g)
  • 2 tablespoons
    flax seed
  • ½ teaspoon
    ground cinnamon
  • ½ teaspoon
    kosher salt
  • ¼ cup
    coconut oil, melted (50 g)
  • 3 tablespoons
    honey, plus more for drizzling
  • ½ teaspoon
    vanilla extract
  • 4 ripe pears, such as Bosc, D'Anjou or Barlett
  • whipped topping, of choice, for serving
    Calories 345
    Fat 20g
    Carbs 39g
    Fiber 6g
    Sugar 20g
    Protein 5g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 350˚F (180˚C).
  2. In a food processor, combine the oats, hazelnuts, walnuts, shredded coconut, cherries, flax seeds, cinnamon, and salt. Pulse until finely ground.
  3. Add the coconut oil, honey, and vanilla, and pulse until just combined. The mixture should hold together when squeezed between your fingers.
  4. Cut the pears in half lengthwise. Using a tablespoon, scoop out the cores. With a paring knife, cut a “v” shape around the edges of the stem, cutting downward on an angle. Remove the stems.
  5. Set the pears in a baking dish, cut-side up. Fill each with ¼ cup (30 grams) of the crumble topping, pressing lightly into the pears.
  6. Bake for 30-35 minutes, or until the topping is golden brown and the pears are tender when pierced with a paring knife.
  7. Serve immediately, topped with whipped topping and a drizzle of honey, if desired.
  8. Enjoy!
 

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