Small Batch Cinnamon Pear Crisp (vegan, gluten-free)
This cinnamon pear crisp is the perfect fall treat that will warm your soul and tummy. The sweet pears and crisp topping is to die for!
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Ingredients
Filling:
- 3 large Bartlett pears, diced
- 1 tsp tapioca starch (cornstarch or arrowroot works too)
- 2 tsp coconut sugar (or brown sugar)
- 1/2 tsp cinnamon
Crisp Topping:
- 1/4 cup rolled oats
- 3 tbsp almond flour
- 1/2 tsp cinnamon
- 1 tbsp coconut sugar (or brown sugar)
- pinch of salt
- 1 tbsp coconut oil, softened (room temp)
Instructions
- Preheat oven to 350 degrees F. Place 3 ramekins on a lined baking sheet.
- In a medium bowl, add all the filling ingredients. Stir with a spoon until well combined. Evenly divide filling into 3 ramekins.
- In the same bowl you mixed the filling in, add the oats, almond flour, cinnamon, coconut sugar, and salt. Stir until combined. Add the coconut oil and using a fork, mix it in until it is evenly incorporated. Divide crisp topping among the 3 filled ramekins. Lightly pat down the filling.
- Bake for 20-25 minutes, until the tops are golden. Let it cool for 10-15 minutes. Enjoy with your favorite dairy free ice cream or yogurt!
Servings: 3