So last week, I was telling you that we’ve embarked on a little shake up of our eating habits (see my post and recipe here), committing to try and cut down on sugar and go a bit easier on the carbs, concentrating on eating more vegetables, lean protein and healthy fats. Last week was also my Mum’s birthday, and as she was coming round to dinner to celebrate, I wanted to cook her a really special, autumnal meal while not completely blowing our new regime. The lovely guys at Denby recently sent me a beautiful grey cast iron casserole, and with it, there was a recipe card for a delicious-sounding blackberry crisp, which is kind of like a crumble, but made with oats instead, creating an almost flapjack-like topping which is naturally wheat free. Inspired by this, I decided to cook a roasted pear and cinnamon crisp and it came out really well.
Roasted pear and cinnamon crisp
4 large pears (I used conference pears)
1 tbsp honey
For the crisp topping:
25g coconut flour
1 tsp cinnamon
2 tbsp honey (optional)
So firstly, preheat the oven to 180 C/gas 4
Peel, quarter and core the pears. Lay them out on a baking tray. Melt the butter and honey together and pour over the pear quarters. Pop in the oven and roast for about 20 minutes, until soft enough that you can pop the point of a knife easily through them.
Pack the pears quite close together into a heavy based, deep dish.
Next, prepare the crisp topping: weigh out the oats and stir in the coconut flour and cinnamon.
Gently melt the butter with the honey in a small saucepan, then pour over the oat mixture. Mix really well so all the oats are covered, then tip the over the pears.
Bake for 30 – 40 minutes until golden and then serve with double cream, custard or ice cream. Delicious, and autumn in a bowl!
A note about sugar: I made one of these without any honey and one with. I guess it depends on the sweetness of the pears and how much of a sweet tooth you have, but you can definitely get away without the honey – we just preferred it with a little extra sweetness.
Many thanks to Denby for sending me the beautiful cast iron casserole.
Please note: I’m not a nutritionist or an expert on any of this stuff so please do make sure it’s suitable for you by checking the ingredients before you eat this!