Tuesday, October 19, 2010
Vanilla Scented Pear Crisp with Crispy Coconut Oat and Almond Topping
2 Tbsp lemon juice
2 Tbsp maple sugar
3 Tbsp whole wheat pastry flour
1 Tbsp vanilla bean powder*
1 Tbsp pure vanilla extract
4 Tbsp coconut oil
3/4 tsp sea salt
1/2 cup old fashioned rolled oats
1/2 cup sliced almonds
3/4 cup large flake coconut
9 inch glass pie plate
Preheat oven to 400 degrees with the rack at the center position. Place a baking sheet lined with foil on the rack. Spray a 9 inch pie plate with cooking spray. In a large bowl, toss together the pears, lemon juice, agave nectar, 2 Tbsp maple sugar, 3 Tbsp flour, vanilla powder, vanilla extract. Spoon into prepared pie plate, and cover with foil. Place plate on baking sheet and bake for 45 minutes until fruit is cooked through and bubbling. Meanwhile, to make the topping, combine the flour, sugar, coconut oil and salt in a medium bowl. Using a pastry blender, or 2 knives, cut butter into the flour until it is in pea sized chunks and clumping together. Add oats, coconut, and almonds. With hands, squeeze the mixture together forming larger chunks as well as incorporating the oats coconut and almonds until it is evenly distributed as you go. Place in the fridge until the crisps are ready to top. When the fruit has baked for 35 minutes, and is bubbling, remove from the oven and top with the crisp mixture. Place back in the oven and bake for another 10-15 minutes or until lightly brown and toasted (keep a close eye on it as coconut burns very quickly). Remove from oven and let cool until warm...enjoy!
* grind vanilla bean pods in a coffee or spice grinder for powder...it is a wonderful use for beans that have had the seeds removed for another use, or have been sitting in vanilla sugar.