A holiday favorite… completely out of place in the beginning of June, however, I remembering promising this recipe a very very long time ago (come to think of it… sometime around the holidays.) Well, here you go. Feast on this. There are still plenty of pears and apples out there in the markets, begging to be made into this delicious dish.
Pear, Apple, and Cranberry CrispTopping ¾ c. Almond flour 1 c. chopped dates 1/2 cup chopped walnuts 1/4 teaspoon sea salt 8 tablespoons chilled unsalted organic ghee or coconut oil, cut into pieces Fruit Filling 3-4 medium slightly under-ripe pears (about 31/2 pounds), peeled, cored, and each cut lengthwise into eight slices 3-4 small apples, cored and cut 1 cup fresh or frozen cranberries 2 tablespoons almond meal 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger
- Place a rack in the middle of the oven and preheat to 350ºF. Butter an 8-inch square baking dish with 2-inch sides.
- To make the topping: In a medium bowl, mix together the flour, dates, nuts, and salt. With a pastry blender or two knives used scissor-fashion, cut in the butter until the mixture resembles coarse meal.
- To make the filling: Toss together all the ingredients until well mixed and spoon into the prepared dish. Sprinkle the topping evenly over the filling. Set the dish on a baking sheet to catch any drips.
Bake for about 1 hour, or until the topping is golden and the filling thickens and bubbles. Cool at least 20 minutes. Serve with cashew cream, coconut cream, or Greek yogurt, if desired.
Makes 6 servings