This colorful, gluten- and dairy-free crisp is rich, warm, and soothing on a chilly day and is a truly healthy modern classic ... though if you're not vegan you may want to add a dollop of cream, vanilla yogurt, or warm coconut milk.
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Serves 8 / Using almond flour—a superfood in disguise—sneaks protein into your favorite treats, while cooking condenses the fruit to create a burst of sweet pear flavor that complements tart cranberry. This colorful crisp is rich, warm, and soothing on a chilly day and is a truly healthy modern classic … though if you’re not vegan you may want to add a dollop of cream, vanilla yogurt, or warm coconut milk. Ingredient tip: I use grapeseed oil for its nice, buttery flavor, but another mild oil such as safflower would also work. 1 1/2 cups blanched almond flour
1/4 teaspoon sea salt
2 tablespoons grapeseed oil
2 tablespoons agave nectar
4 ripe, medium pears (about 1 3/4 pounds), each peeled and cut lengthwise into 16 thin slices
2 cups fresh cranberries
1/2 teaspoon ground nutmeg
1 tablespoon arrowroot powder
1 teaspoon orange zest (optional)
1/4 cup agave nectar
1. Preheat oven to 350˚. In a medium bowl, combine almond flour and sea salt. In a small bowl, combine oil and 2 tablespoons agave. Stir wet ingredients into dry; set aside.
2. Place pears in a large bowl with cranberries, nutmeg, arrowroot, orange zest (if using), and ¼ cup agave; toss together until fruit is coated. Place pear mixture in a 3-quart or 8x8-inch glass baking dish. Sprinkle topping over fruit. Cover and bake for 45–60 minutes (uncover for the final 5 minutes), until pears and cranberries are soft and bubbling and topping is lightly browned.
PER SERVING: 259 cal, 14g fat (1g mono, 2g poly, 1g sat), 0mg chol, 5g protein, 33g carb, 6g fiber, 80mg sodium