I bought myself a new flamewear pot this week and SB picked pears from the back yard tree. The pot is lovely to look at - the pears not so much. They taste spectacular though, not overly sweet but with just enough juice and sugar to be great for eating from the palm or putting in a salad or crisp. To boot, they have no pesticides on them at all. During the summer, we have picked/trapped the Japanese beetles and snipped out a gross nest of tent caterpillars before the varmints could damage the tree. The deer haven't discovered them yet, either! We've been rewarded with a few dozen little knobby pears. We've had them in spinach salad, but tonight we're having a dinner party and one of our guests needs gluten-free fare. It's pear crisp coming right up!
I am 'jacking' the moisture content and boosting the sweet flavours by adding a few tablespoons of obstwasser (pear schnapps from Germany) before tossing the pears with a bit of sugar and cinnamon.
The crisp topping is made with brown rice flour, GF oatmeal that comes from Bob's Red Mill product line, brown sugar, a tiny bit of salt, more cinnamon, slivered almonds, and butter. Couldn't be simpler!
Add a dollop of softly whipped cream and it's a perfect warm hit of sweetness after a relaxed dinner with friends. Pears make a nice change from the usual apples. Give it a try!
Gluten Free Pear Crisp
4 large pears, cored and cut into thin slivers2 tbsp. pear schnapps or pear brandy or obstwasser
¾ tsp. cinnamon
3 tbsp. sugar
½ c. Bob’s Red Mill gluten free old fashioned oats
⅓ c. brown rice flour
⅓ c. packed light brown sugar
¾ tsp. cinnamon
¼ tsp. Kosher salt
4 tbsp. cold butter
½ c. slivered almonds
Making the Dish:
- Pre-heat the oven to 375° F and butter a small casserole.
- Prepare the pear slices and place them in the casserole.
- Pour the schnapps over the pears and toss to coat. Sprinkle on the sugar and cinnamon and toss to distribute a bit.
- In a separate bowl, mix together the brown rice flour, oats, and the kosher salt and the second measure of cinnamon.
- Cut the butter into small chunks and toss in the flour mix. Use knives to ‘cut’ the butter to tiny lumps.
- Toss in the slivers almonds and mix to distribute them.
- Place the crumble topping over the pears and place in the center of the pre-heated oven.
- Bake for 35 minutes or until the top of the crumble is golden brown and crisp and the pear juices are beginning to bubble up in spots.
- Serve warm with whipped cream or vanilla ice cream.