Cashew Walnut Pear Crisp
Fresh picked pears tossed with fall spices and honey, topped with a crispy buttery crumble. it's a breakfast that's good enough for dessert! Grain-free, Gluten-free, Paleo with Dairy-Free and GAPS Options
Print
Pin
Servings: 6 servings
Calories: 355kcal
Ingredients
Filling:
- 4 cups diced pears I used 7 small pears
- 1 Tbs. pumpkin spice
- 1/4 tsp. sea salt
- 2 Tbs maple syrup use honey for GAPS
Topping:
- 3/4 cup chopped cashews
- 3/4 cup chopped walnuts
- 3 Tbs. maple syrup use honey for GAPS
- 3 Tbs. pastured butter or coconut oil for DF
- 1/4 tsp. sea salt
Instructions
- Preheat oven to 400℉.
- Chop the pears into 1/2 inch cubes and place into a 9-inch cast iron skillet (or 9×9 inch glass baking dish).
- Sprinkle with pumpkin pie spice and salt, stir to combine. Drizzle maple syrup over the top and set aside.
- Chop the nuts and place into a bowl. Using your hands (because let’s face it, that’s easiest) mix together the butter and nuts (or coconut oil for DF). Add salt and maple syrup and stir to combine.
- Press nut mixture over the pears and bake for 25-30 minutes until golden brown and bubbly.
- Serve as is or take it over the top with a splash of raw heavy cream. Enjoy!
Notes
- Substitute honey to be GAPS friendly.
- Substitute coconut oil and omit the raw cream to be dairy-free.
Nutrition
Serving: 1/6th recipe | Calories: 355kcal | Carbohydrates: 35.3g | Protein: 6.9g | Fat: 23.2g | Saturated Fat: 5.8g | Cholesterol: 15mg | Sodium: 203mg | Fiber: 5g | Sugar: 21.5g