- Prep time
- 30 minutes
- Cook time
- 1 hour
- Total time
- 1 hour, 30 minutes
- Gluten Free, Vegetarian
- Meal type
- Child Friendly, Freezable, Serve Cold, Serve Hot
A sweet combination of pears sparked with a bit of lemon juice in a crisp. The crisp topping can be made gluten free by only gluten free oats and light buckwheat flour. Make it vegan by substituting canola oil for the butter.
- 8 medium Bartlett pears (Peeled, cored, and sliced in to about 10 or 12 sections)
- 1 or 2 tablespoon Lemon juice, fresh squeezed
- 1/4 teaspoon Nutmeg (Freshly grated)
- 1 cup Rolled Oats (For gluten free (GF) use gluten free rolled oats from Bob’s Red Mill brand)
- 1 cup Light Buckwheat Flour (Use Acadian light buckwheat flour for GF or use Unbleached wheat flour)
- 1/3 cup Organic Cane Sugar
- 1 or 2 teaspoon Ground Cinnamon (One teaspoon of cinnamon would probably suit most tastes. Add 2 if you dare!)
- 1 stick Organic butter or canola oil (Room temperature butter is best. Substitute 1/2 cup canola oil for butter, to make it vegan)
- Step 1
Pile the pears into the 9 inch pie plate. Over fill by almost an inch. The pears will settle as soften in the baking process.
- Step 2
- Sprinkle the lemon juice over the fruit. If the fruit is sweet as it usually will be, use the full amount otherwise use a bit less. Dust the pears with ground or grated nutmeg.
- Step 3
Measure all the dry ingredients into a medium mixing bowl. Mix until the everything is evenly distributed.
- Step 4
- Cut the butter into the dry ingredients until it has the coarseness of peas. If you your butter is cold, like mine was, melt it and stir it in. The crumbly texture is lost with this latter method but no one has complained yet! By the way, remember, to lower the fat content use only a half stick of butter. It still tastes great. Go even further serve it topped with yogurt in place of whip cream or ice cream.
- Step 5
Distribute the topping over the pears and cover with tin foil,to keep the moisture in. Bake for 30 minutes at 350 degrees. Remove the foil and bake for another 20 minutes or until the fruit is soft. Use a knife to test for a soft feel to know it is done. Let cool to warm and serve with or with out a topping such as whip cream.