07/12/2022
Caramel Pear Crisp
INGREDIENTS
2 pounds fresh pears, I used a mix of Anjou and Bartlett, peeled, cored and sliced into ¼” slices
¼ cup coconut oil or ghee, I used 4th & Heart’s Vanilla Bean Ghee, use coconut oil to keep vegan
2 tablespoons (14g) tapioca flour
1 tablespoon water
½ cup coconut sugar
2 tablespoons (42g) maple syrup
1 teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon cardamom
1 tablespoon vanilla extract
for the crumb topping
1 cup (96g) almond flour
2 tablespoons coconut flour
¼ teaspoon cinnamon
¼ teaspoon cardamom
½ cup flaked coconut, chopped into bits
¼ cup (84g) maple syrup
¼ cup coconut oil, softened (texture similar to softened butter), use refined for no coconut flavor
¼ cup pecans, chopped
for the caramel sauce
½ cup cashew butter
⅓ cup maple syrup
⅓ cup coconut oil
