While writing the recipe out for this post, I had to get up and get more crisp. Just looking at the pictures made me hungry for it again. I truly think this dessert, this vegan, gluten-free Asian pear and coconut crisp, is the best dessert I've made all summer. Even though summer is basically (sadly) over.
I bought $11 worth of asian pears at the farmer's market last weekend, so I knew I had to make something good with them. I originally thought of doing a cake, but a crisp seemed in order, especially once I had the bright idea of adding in the shredded coconut that was taking up space in my cabinet.
There was no particular reason to make this crisp vegan, other than the fact that I'm obsessed with baking with coconut oil. You could easily make this with butter, but it was incredibly tasty with just the coconut oil and the vanilla. Moist, crumbly, and coconut-y to the max.
Gluten-Free, Vegan Asian Pear & Coconut Crisp
makes one large pan
total time: about an hour
total hands on time: about 15 minutes
What you'll need:
for the filling:
6 Asian pears, sliced (you can peel them if you like, but I didn't because I'm lazy and I like to think the skin adds fiber)
2 tbsps lemon juice
1 or 1 1/2 tbsps sugar
sprinkle of coconut
for the topping:
1 1/2 cups almond meal
1 cup oats
1/3 cup sugar
1/3 cup ground flaxseed meal
1/3 cup shredded coconut
sprinkle of salt
cinnamon to your taste (I used about 2 tsps)
1/2 cup coconut oil
1 tsp vanilla
What you'll do:
1. Preheat oven to 350.
2. Slice pears and toss them with lemon juice and 2 tbsps of sugar
3. Grease a large skillet (like I used) or a large baking dish. Pour pear mixture into and spread out in the pan, then sprinkle with a small handful of coconut.
5. In a small bowl, whisk together the coconut and the vanilla.
6. Slowly pour the wet ingredients into the dry ones, stirring until the mixture becomes crumbly. You may add a bit more coconut oil if necessary.
7. Spoon topping onto pears.
8. Bake for approximately 45 minutes.
The mark of a good crisp, for me, is that it tastes equally as good cold as it does warm. And this one soooo, sooooooo does. It was perfect for breakfast the morning after I made it, chilly and sweet and washed down with a warm cup of Earl Grey.