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I personally use and love these products in my kitchen. I only recommend what I trust!
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A few years ago, I found myself with an abundance of pears from a friend's orchard – lucky me! I'm always on the hunt for new ways to use them up. My usual pear recipes just weren't cutting it. I needed something...different. That's when this Cinnamon Pear Crisp with Almond Flour was born. Think of it as the perfect blend of cozy and slightly fancy, yet easy enough to whip up on a weeknight. Seriously though, try it... you won't regret it. Plus, the aroma alone is enough to make your kitchen feel like a warm hug on a chilly day. One time, I accidentally used salted butter instead of unsalted. It was a disaster! But hey, even mistakes can lead to delicious discoveries... like adding a pinch of sea salt on top next time!
This recipe swaps traditional flour for almond flour, making it a naturally gluten-free option that doesn't compromise on flavor or texture. The almond flour adds a subtle nutty note that complements the sweet pears and warm cinnamon perfectly. It's also incredibly simple to throw together, which is always a win in my book. Who wants to spend hours in the kitchen when you could be enjoying a slice of warm crisp with a scoop of vanilla ice cream? Not me!
Required Equipments
- Baking Dish
- Mixing Bowls
- Pastry Blender
- Measuring Cups
- Measuring Spoons
- Oven
Cinnamon Pear Crisp with Almond Flour: Frequently Asked Questions
Cinnamon Pear Crisp with Almond Flour
This cinnamon pear crisp, made with almond flour, is a delightful, gluten-free dessert, perfect for cool evenings. Warm, spiced pears topped with a buttery, nutty crumble—a comforting treat that's both wholesome and delicious.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat the oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish. If you don’t grease, then you're gonna regret it. Trust me.
- Peel, core, and slice the pears. Aim for about 1/4-inch thickness. I like using a mix of Bosc and Anjou pears for a varied texture, but any ripe pears will work.
- In a large bowl, combine the sliced pears, lemon juice, cinnamon, nutmeg, and ginger. Make sure the spices are evenly distributed. Nobody wants a bite of pure cinnamon, yikes!
- In a separate bowl, mix together the almond flour, rolled oats, brown sugar, and cold butter cut into small cubes. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. If you're like me, you'll just use your hands. It's more fun, isn't it?
- Sprinkle the almond flour mixture evenly over the pears in the baking dish. Don’t pack it down; you want it to be nice and crumbly.
- Bake for 30-35 minutes, or until the topping is golden brown and the pears are tender. The filling should be bubbly around the edges.
- Let the crisp cool for at least 15 minutes before serving. This allows the filling to thicken slightly.
- Serve warm, with a scoop of vanilla ice cream or a dollop of whipped cream, if desired. Or, just eat it straight from the pan. I won't judge!
- Remember that time I used granulated sugar instead of brown sugar? The topping was so crunchy it hurt my teeth. Learn from my mistakes, folks!
📝 Notes
- For extra flavor, add a splash of bourbon or rum to the pears before baking.
- If you don't have rolled oats, you can use more almond flour.
- Add chopped pecans or walnuts to the topping for added crunch.
🍎 Nutrition
Calories: 320 kcal
Protein: 5 g
Fat: 18 g
Carbohydrates: 40 g
Fiber: 6 g
Calcium: 50 mg
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