03 October 2012

Gluten-Free Pear Crisp



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

 
Ingredients:

4 large pears, cored and cut into thin slivers
2 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:

  1. Pre-heat the oven to 375° F and butter a small casserole.
  2. Prepare the pear slices and place them in the casserole.
  3. Pour the schnapps over the pears and toss to coat. Sprinkle on the sugar and cinnamon and toss to distribute a bit.
  4. In a separate bowl, mix together the brown rice flour, oats, and the kosher salt and the second measure of cinnamon.
  5. Cut the butter into small chunks and toss in the flour mix. Use knives to ‘cut’ the butter to tiny lumps.
  6. Toss in the slivers almonds and mix to distribute them.
  7. Place the crumble topping over the pears and place in the center of the pre-heated oven.
  8. 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.
  9. Serve warm with  whipped cream or vanilla ice cream.






 

8 comments:

  1. Sprout Sara3/10/12 3:50 PM

    Your title says plums - I think the pears sound better anyway! :)

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  2. That looks absolutely delicious. Perfect for this time of year.

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  3. I saw this pot at my nearest home ware store. They look pretty in a rustic way.
    Got to try your crisp.

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  4. oooh 'hello pear crisp' you may be my new best friend... glorious dish... so simple but packed with the flavours of autumn...

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  5. I love crisps... this looks fantastic!

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  6. Oh Susan, I am so envious of your tasty pears. I don't think I've ever had a pear straight off a tree. Your crisp sounds like our crumble, either way I'd be very happy to join you for dinner, it sounds delicious.

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  7. Organic fruit is so ugly, but so much better for us all. Too bad it is so expensive in the markets. There is nothing like a crisp in fall. Looks delicious.

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