Our family loved apple crisp growing up.  I can still recall the taste of it – So sweet.  When I got older and started making it myself, I cringed at the amount of sugar used in recipes!  This revamped recipe calls for pears for the sole reason that I didn’t have any apples and didn’t want to go to the store.  This recipe has 3 tbsp of maple syrup instead of the TWO CUPS of sugar the original called for…yikes.

If you choose not to make salted caramel sauce, I would recommend doubling the amount of crumble.  I went light on it knowing that I was going to pour a little extra sugar on top, and the result was perfect.

Pear Crisp

Filling:

• 6 cups chopped organic Bosc pears
• 1 tsp cinnamon
• 1 tbsp gluten free flour

Topping:

• 1 cup rolled oats
• 1/4 cup almond four
• 4 tbsp maple syrup
• 1/2 tsp cinnamon
• 3 tbsp coconut oil, melted
• 1/4 tsp almond extract

Salted Caramel Sauce

• 1/2 cup almond butter
• 1/4 cup maple syrup
• 1 tbsp vanilla powder
• 1/4 cup canned coconut milk
• 1/2 tsp salt

Cut up the pears and mix in the cinnamon and flour.  Pour into an 8×8 inch pan.

For the topping, place all ingredients in a small bowl and mix well, melting the coconut beforehand in a pan if need be.

Using your fingers, drop the topping mixture on top of the pears.

Cook at 350F for 35-40 minutes.

For the salted caramel sauce, if you’re lucky enough to have runny almond butter, just mix the ingredients in a bowl.  Otherwise, place all ingredients in a blender.  If your sauce isn’t runny, add more coconut milk to thin it out.