Directions
- Preheat the oven to 350°F. Set aside an 8-inch square baking dish.
- To make the filling, whisk together the apple juice, lemon juice, arrowroot powder, and nutmeg in a small bowl. Place the pears in a bowl, toss with the apple juice mixture, then transfer to the baking dish.
- To make the topping, combine the almond flour, salt, cinnamon, and nutmeg in a large bowl. In a medium bowl, whisk together the grapeseed oil, Madhava Organic Agave Nectar, and vanilla extract. Stir the wet ingredients into the almond flour mixture, until coarsely blended and crumbly.
- Sprinkle the topping over the fruit. Cover the dish with aluminum foil.
- Bake for 45 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until the top of the crisp is golden brown and the juices are bubbling. Let the crisp cool for 30 minutes, then serve warm.
Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More. Copyright © 2009 by Elana Amsterdam, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Annabelle Breakey.
