I made two of these yesterday, one for us to enjoy and one to take to a mother-daughter breakfast for local homeschoolers. We gobbled ours up! I adapted a recipe from The ‘I Can’t Believe This Has No Sugar’ Cookbook by Deborah E. Buhr. I made small changes, but the biggest was adding ground ginger to complement the pears.
GINGER PEAR CRISP
adapted from The ‘I Can’t Believe This Has No Sugar’ Cookbook by Deborah E. Buhr
- 4 cups sliced pears, skin on
- 3 tablespoons granulated or small pearl tapioca
- 1/2 cup unsweetened apple juice concentrate
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 cup whole wheat flour
- 1/4 cup chopped almonds
- 1/4 cup rolled oats
- 1/4 cup unsweetened shredded coconut
- 1/4 teaspoon ground cinnamon (heaping)
- 3 tablespoons Earth Balance (non-hydrogenated margarine) or butter shavings
Preheat oven to 350 degrees. Mix together sliced pears, tapioca, apple juice concentrate, cinnamon and ginger. Put in square 8 or 9 inch baking pan. Sprinkle flour, almonds, oats, coconut and cinnamon over all. Top with shavings of non-hydrogenated margarine or butter. Bake for 50 minutes.
Sounds really tasty. Anytime I have sme fresh fruit that I want to cook, I use a recipe and method similar to this. Though more often than not, I use quick oats instead of tapioca.
Sounds scrumptious! I have never seen tapioca before. Guess I will have to look for it now!
Sylvia, I see that oats would thicken much like the tapioca does, as they are both starchy.
Robin, I have found tapioca at a health food store in the baking aisle.
this looks like such a tasty pear recipe.
I am going to have to serve this up to some dinner guests this week.
I will let you know if they like it.