Apple Pear Crisp


4 apples, peeled and cut into 1/2" slices

3 Bosc pears, peeled and cut into 1/2" slices

1/3 cup coconut sugar

1 tablespoon almond flour

1 tablespoon lemon juice

1/2 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

Pinch of ground nutmeg

For the Topping

3/4 cup almond flour

3/4 cup old fashioned oats

1/2 cup chopped pecans

1/3 cup coconut sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon sea salt

8 tablespoons unsalted butter, cut into cubes

For the Topping

Combine flour, oats, pecans, sugar, cinnamon, and salt in a medium bowl.

Then add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs set aside.

Spray a 4-quart slow cooker with olive oil then put apples, and pears into a slow cooker.

Stir in sugar, flour, lemon juice, cinnamon, salt, and nutmeg, then sprinkle with reserved topping. Use your hands to gently press the crumbs into the batter.

Place a clean dishtowel over the slow cooker, then cover and cook on low heat for 2 to 3 hours or on high heat for 90 minutes.

Remove the dishtowel and continue cooking, uncovered until the topping is browned and the apples are just tender, about 1 hour.

Serve warm with French Vanilla Ice Cream. Enjoy!
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