Pear Berry Crisp
There is nothing quite like bringing back our favorite recipes as the seasons change. The familiar smells and nostalgia are intoxicating. This is a recipe we make every fall and winter. It's quick and easy and delicious! We like to eat it for breakfast with some eggs and bacon or some green juice, but it makes a delicious dessert as well.
Truth be told, one of my favorite parts about this recipe is that it is incredibly forgiving and versatile! My throw in this and that and some of that style of cooking shines here. Below, you'll find a rough estimate of how much of each ingredient I use, but feel free to use your hands as measuring cups and taste as a guide. Hey, go crazy and add your own ingredients!
PEAR BERRY CRISP
- 3 to 5 pears, cored and sliced (peel if you prefer)
- 1.5 cups each blueberries & blackberries (frozen work great)
- 1/2 of a squeezed lemon
- 2-3 TBSP maple syrup or honey to taste (optional)
- 3 drops cinnamon vitality essential oil
- 1 drop nutmeg vitality essential oil
- toothpick tip of cardamom vitality essential oil
- 1/4 tsp sea salt
- 1 TBSP vanilla extract
- 1.5 cups pecans and almonds
- 1 cup oats
- 1/2 cup unsweetened coconut flakes
- 1/4 cup coconut oil or ghee
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp sea salt
- Preheat oven to 350 degrees.
- Mix all of the ingredients (except for the crisp ingredients) together in a bowl.
- Grease a 1 quart baking dish with coconut oil or ghee.
- Place all the crisp ingredients into a food processor and pulse until chopped and mixed.
- Pour the fruit mixture into the dish and cover with the topping.
- Bake for 1/2 an hour or so, until the topping is nicely browned and the inside is bubbling hot all the way through.
This recipe was inspired by the Pear-Berry Crisp recipe in Danielle Walker's Against All Grain, one of my favorite cookbooks of all time!