Description
Get cozy with this gluten-free pear and apple crisp with gingerbread topping – perfect for the holidays or cold weather meals.
Ingredients
Scale
For the fruit:
- 5 cups diced apples and pears (about 4 large or 5 small pieces of fruit)
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground ginger
- 2/3 cup water
- 1 tablespoon cornstarch
For the crumble:
- 1 cup gluten-free oats
- 1/4 cup finely crushed almonds or almond flour
- 2 tablespoons ground golden flaxseed
- 2 tablespoons molasses
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter
For whipped cream:
- 1 cup heavy cream
- 1 tablespoon molasses
Instructions
- Pre-heat oven to 375 degrees Fahrenheit.
- In a medium bowl, mix together apples, pears, 2 tablespoons molasses and 1/4 teaspoon ginger.
- In a small bowl, whisk together water and cornstarch. Pour into fruit mixture and mix well.
- Place fruit mixture into an 8×8-inch baking dish and set aside.
- In the same bowl, mix together oats, crushed almonds, golden flaxseed, 2 tablespoons molasses, 1/4 teaspoon ginger, cinnamon and salt. Cut butter into small pieces and mix into oat mixture until it resembles a crumble.
- Sprinkle crumble on top of fruit and bake for 25-28 minutes until fruit is bubbling and topping is crisp.
- Remove from oven.
- Using a stand mixer or a hand mixer, whip the heavy cream until soft peaks just start to form. Slowly drizzle the molasses into the cream and whip until stiff peaks form.
- Serve warm with a dollop of molasses whipped cream and an additional drizzle of molasses, if you wish.