Still Summer but Almost Fall

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Summer warmth in the air mingled with splashes of color as the leaves are just beginning to change; a sure sign that Fall will soon be here. My mind wanders as I imagine the warm scents of a fruit crisp bubbling in the oven. Deciding it doesn’t need to be a cool day to make a crisp, I look to see what fixings I can gather from an almost empty fridge, where I discover lots of gluten-free organic oats, sliced almonds, dates, butter, and several very ripe red pears. Excellent, I have all I need to make a yummy Fall dish even though Mother Nature still says it is summer! It is perfectly fine with me if this warmth continues up to Thanksgiving. I am doubly grateful for this warm beautiful day and the fixings for a crisp! Delicious it was, indeed, so I’m sharing the recipe below. But first an FYI: the crisp is gluten-free, sugar-free and now considered acceptable for those on a Paleo diet due to new research that proves our ancient ancestors did indeed use ground up oats.

Pear-Oat-Almond Crisp

Ingredients

7 pears, chopped (I used red skin pears)

3 dates, chopped

3 TBS butter, soft

¼ cup almonds, sliced thin

¾ cup oat flour, freshly ground

1 tsp cinnamon

ginger to taste

Directions

Lightly coat baking dish with butter. In medium bowl, mix pears with spices and dates then put into baking dish. Mix flour, almonds, spices together then add butter and blend until crumbly. Mixture will be a little sticky. Spread evenly over fruit. Bake in 350 degree oven about 45 minutes or until done.

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