Yield: 2 Servings
- 1 ripe pear, cored and chopped into bite sized pieces
- 1/2 cup frozen blackberries
- 4 tablespoons coconut sugar
- 2 tablespoons coconut oil, not melted
- 1/4 cup Erewhon Gluten-free Corn Flakes
- 1/4 cup walnuts
- 1 teaspoon cinnamon
- 1/2 tsp nutmeg
Preheat the oven to 350 degrees F. Grease two individual ramekins (we used mini Le Creuset ones) or a small baking dish and set aside.
Heat a small saute pan over medium heat and add the pears. Sprinkle with 2 tablespoons of the sugar and saute until the pears begin to release their juices and soften slightly. About 10 minutes.
While the pears are cooking, prepare your crust. In a food processor fitted with the s-blade, place cornflakes, walnuts, remaining 2 tablespoons of sugar, cinnamon, nutmeg and coconut oil (separated into smaller pieces). Pulse until you have a crumbly mixture that kind of sticks together if you pinch it.
Once the pears are softened slightly, add the blackberries. Saute for another few minutes, until the blackberries begin to thaw.
Transfer the fruit into the ramekins, separating it equally between the two. Top the fruit mixture with the corn flake crust.
Bake the crisps in the center of a warmed oven for about 30 minutes or until you can hear the fruit sizzling and the topping begins to brown. Let cool for 10 minutes and serve.
We topped ours with a bit of something creamy - almond yogurt or cream.
Source: Alyssa Rimmer from the Queen of Quinoa