It took everything in me to not title this one “pair crisp.” With quotation marks. Because this is a dessert for 2 – get it? (Jack is sitting next to me right now shaking his head).
Bad puns aside, I love desserts that are easy to make in small portions. Because if I made this large enough to serve 4, it would still serve the two of us. Just one more bite after one more bite, and it would be all over. We have no control.
If you love apple crisp as much as I do, I’m telling you, you have to try it with pears. They’re so soft and sweet that they practically melt into the crumble topping. And because (ripe) pears are so much softer than apples, this bakes in about half the time. Which is just enough time to wash the dishes, pour two after-dinner cocktails and cuddle up on the couch with two spoons.
- 2 ripe pears
- 3 tablespoons whole rolled oats*
- 3 tablespoons chopped walnuts
- 2 tablespoons gluten-free oat flour or almond meal
- 3 tablespoons brown sugar
- ¼ teaspoon cinnamon
- Small grating of fresh nutmeg (about ⅛ tsp.)
- Pinch of salt
- 1½ tablespoons hardened coconut oil
- Preheat the oven to 375.
- In a small bowl, mix together the oats, flour, walnuts, brown sugar, cinnamon, nutmeg, and salt.
- Use your fingers or the back of a fork to crumble in the hardened coconut oil until it's incorporated but still crumbly.
- Grease the bottom of a 6" skillet (or similar sized ramekin) with coconut oil. Add the pears and sprinkle the oat/walnut topping.
- Bake for about 20 minutes or until the topping is golden brown and the pears are soft but not too mushy.
- Serve with ice cream.
*If you're sensitive to gluten make sure your oats and oat flour are certified gluten free.
To serve more, double the recipe and bake in an 8" square glass pan (or similar). Adjust cooking time accordingly.