Filling
- 2 pears, peeled and sliced
- 1 tart apple, peeled, cored, and sliced
- 1/2 tsp nutmeg
- 1tsp cinnamon
- 1/4 ground cloves
- 1tsp tapioca
- 1 1/2 tsp vanilla extract
- Generous squeeze honey (optional)
- Lemon juice
- Pinch of sea salt
Combine all that yummy stuff in a bowl and stir it up. The tapioca is to absorb some of the liquids that come from the pears and keep the crunch from becoming too soggy at the bottom. It also helps make it all ooey gooey. If your fruit is exceptionally sweet, you can skip the honey but be sure to add a squeeze of lemon juice to balance the sweetness. Put all this goodness into an oven safe dish. Preheat your oven to 350F.
Crunch Topping
For the topping, it was kinda hit and miss. I'll keep updating this recipe as I find ways to improve it. Here's where I ran into problems...I couldn't find my usual recipe and had to make it up on the spot. I needed a way to get it to combine and keep it chunky without creating more dishes to wash and steps to use up my time.
- 1C almond meal
- 1/4C shredded, unsweetened coconut
- 1/4C sliced almonds
- 1tsp cinnamon
- 3T coconut oil
- 1T honey
Put the almond meal, coconut, almonds, and cinnamon in a bowl and stir it to mix a little. I grabbed coconut oil that was room temperature and some honey. I put this into the dry mixture and used a pastry cutter to get it clumpy. I tried just using coconut oil at first but when it didn't clump enough, I decided to use honey instead of adding more oil...personal choice, plus my measuring spoon wouldn't reach any further into the jar. Like I said, a work in progress. Dump this mixture over the top of your filling, making sure you cover the fruit the best you can.
Bake at 350F for 45 minutes or so.
I'm thinking my next versions I'll add some cardamom and try playing with adding some dried cranberries if I can sneak that past the little guy.
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