A surplus of pears from our farm led to the gluten and dairy free pear crisp creation!
1/4 cup fruit juice (any kind)
3 tbsp maple syrup
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1 cup oat flour (can also use almond flour)
1/4 cup chopped pecans
1/4 cup chopped walnuts
2 tbsp maple syrup
2 tbsp melted earth balance butter (or coconut oil)
Pre-heat oven to 350. Mix all of the fruit filling ingredients in a large bowl. Place the mixture in a greased pie pan. Bake for 45 minutes. Mix the topping ingredients in a medium bowl.Add the topping on the fruit mixture, making sure to cover the entire area. Bake for 20 more minutes at 350, or until the top is browned.