I’ve been a little obsessed with pears recently and have probably eaten one or two a day for the last week. It’s so hard to find a perfectly juicy pear, so when I found a whole bag of the organic bartlett variety at TJs the other day, I knew I needed to stock up and enjoy them while they’re available.
However, instead of eating fruit yesterday, I filled up on these and then promptly went into a sugar coma that left me useless for the rest of the day. Today I’m vowing to eat more fruit and vegetables and slightly less chocolate. I said slightly, not none at all. Who do you think I am?
I ate nearly an entire head of kale for lunch, so I feel totally justified in getting some of my fruit servings in the form of pear crisp. Because why eat a plain old pear when you can cover it in cinnamon and buttery oat crumble? Exactly.
- 4 Ramekins
- 4 Pears (I used Bartlett, but Bosc would also be delicious)
- ½ C. + ½ Tbs. All Purpose Flour
- ½ C. Rolled Oats
- ¼ C. Sugar
- ¼ C. Earth Balance, Melted
- 1 tsp. Cinnamon
- ¼ tsp. Nutmeg
- ¼ tsp. Ground Ginger
- 4 Tbs. Water
- Pre-heat oven to 350 degrees.
- Roughly chop pears and place in a medium bowl.
- Add to pears: ½ tsp. cinnamon, nutmeg, ginger, and ½ Tbs. flour. Toss until pears are evenly coated.
- Evenly distribute pears in ramekins. Add 1 Tbs. water to each and set aside.
- In a separate medium bowl, combine remaining ½ C. flour, oats, sugar, ½ tsp. cinnamon, and melted Earth Balance. The texture should be slightly dry and crumbly.
- Evenly distribute topping into ramekins.
- Set ramekins on a baking sheet and bake for 30 minutes, until the topping has turned golden brown.
- Allow to cool slightly before serving.