PEAR & BLACKBERRY CRISP

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My farm box arrived last week with loads of sweet potatoes and pears. The lazy part of me was annoyed as I had to use them all up (can’t bear to waste anything,) and the creative part of me was thrilled because I had to figure out a way to make use of them that will knock-the-socks off my somewhat spoiled (food-wise,) family.

I spied some beautiful blackberries in the farmer’s market, so decided to create a really healthy crisp. I had eaten the most incredible crisp the week before when a friend took me to dinner at The Ivy in Beverly Hills – I’m quite convinced that it must have had cups – in the plural, of butter and sugar in it though – so I created a healthier version.

Blackberries and pears are a wonderful marriage and remind me of being back in England when both fruits are in season.

Pear & Blackberry Crisp

5 large organic pears, peeled, cored and cut into large cubes

2 baskets of organic blackberries

4 tbsp agave nectar

1/4 cup water

1 cup wholewheat flour

1 cup rolled oats

4tbsp Earthbound coconut spread or equivalent of vegan marge or butter

1/2 cup ground flax seeds

1/2cup unsweetened shredded coconut.

1/2 tsp salt

1 cup packed brown sugar

1 cup applesauce

1tbsp brown sugar

Pre-heat oven to 375 F

Place the fruit, water and agave in a heavy saucepan and simmer on a low heat for 15 minutes or until the pear is tender. Transfer fruit to a deep baking dish.

Combine the flour, oats and salt in a large bowl. Rub in the coconut spread or butter until you have a crumbly breadcrumb texture. Mix in the sugar, flaxseeds and coconut. Finally stir in the applesauce making sure everything is well combined.

 

Add the topping to the fruit. Sprinkle the remaining brown sugar on top and place in the oven for 35-40 minutes or until the fruit is bubbling and the top is lightly browned.

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