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Paleo pear and blueberry crisp


  • Author: https://mayihavethatrecipe.com
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 4 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: Vegan

Description

This warm and comforting pear and blueberry crisp makes the perfect breakfast, snack, and even dessert! It’s not fancy or complicated, it almost makes you feel you are eating a slice of warm banana bread but without the guilt.  No refined sugar added, vegan, gluten-free and grain-free, so you can keep up with your healthy resolutions.


Ingredients

  • 1 medium apple, diced
  • 1 large bosc pear, diced
  • 1 cup frozen blueberries
  • 2 bananas, sliced
  • 1 tbsp lemon juice
  • 2 tbsp orange juice
  • 1 tbsp chia seeds
  • 1/2 cup almond flour
  • 1/2 cup shredded coconut
  • 1 tbsp coconut oil plus some a little extra to grease the ramekins, at room temperature
  • 1 tbsp grade B maple syrup (you can also use raw honey), you can use more to taste if you wish
  • Coconut whipped cream (optional). For recipe, click here (omit sugar to make it Paleo friendly)

Instructions

  1. Preheat oven to 375F. Grease 4-6 ramekins (depending on the size) with coconut oil and place them on a baking sheet
  2. Combine diced apples, pears, blueberries and bananas in a large bowl. Add lemon and orange juice and chia seeds. Toss well and set aside
  3. In a medium bowl, combine almond meal, shredded coconut, coconut oil and honey or maple syrup. Mix well using a fork or your fingers
  4. Spoon fruit on greased ramekins and top generously with almond meal mixture
  5. Cover loosely with tin foil and bake at 375F for 20 minutes. Uncover and continue baking for 12-15 minutes until golden brown
  6. Serve warm with a dollop of coconut whipped cream

Nutrition

  • Serving Size: 1 crisp
  • Calories: 330
  • Sugar: 30.4
  • Sodium: 33.6
  • Fat: 14.5
  • Saturated Fat: 7.2
  • Unsaturated Fat: 1.5
  • Trans Fat: 0
  • Carbohydrates: 48
  • Fiber: 8.4
  • Protein: 5.2
  • Cholesterol: 0
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