1/2 cup apple juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon arrowroot powder
1 teaspoon ground nutmeg
5 medium pears (peeled, cored and sliced 1/4" thick)
2 cups blanched almond flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup grapeseed oil
1/4 Cup Madhava Organic Agave
1 tablespoon vanilla extract
Preheat the oven to 350°F. Set aside an 8-inch square baking dish.
To make the filling, whisk together the apple juice, lemon juice, arrowroot powder, and nutmeg in a small bowl. Place the pears in a bowl, toss with the apple juice mixture, then transfer to the baking dish.
To make the topping, combine the almond flour, salt, cinnamon, and nutmeg in a large bowl. In a medium bowl, whisk together the grapeseed oil, Madhava Organic Agave Nectar, and vanilla extract. Stir the wet ingredients into the almond flour mixture, until coarsely blended and crumbly.
Sprinkle the topping over the fruit. Cover the dish with aluminum foil.
Bake for 45 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until the top of the crisp is golden brown and the juices are bubbling. Let the crisp cool for 30 minutes, then serve warm.
Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More. Copyright © 2009 by Elana Amsterdam, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Annabelle Breakey.