Ingredients
8
8 servings
- •1 cup quick oat
- •½ cup hazelnuts
- •½ cup walnuts
- •½ cup unsweetened shredded coconut
- •⅓ cup dried cherry
- •2 tablespoons flax seed
- •½ teaspoon ground cinnamon
- •½ teaspoon kosher salt
- •¼ cup coconut oil, melted
- •3 tablespoons honey, plus more for drizzling
- •½ teaspoon vanilla extract
- •4 ripe pears, such as Bosc, D'Anjou or Barlett
- •whipped topping, of choice, for serving
Instructions
- Preheat oven to 350˚F (180˚C).
- In a food processor, combine the oats, hazelnuts, walnuts, shredded coconut, cherries, flax seeds, cinnamon, and salt. Pulse until finely ground.
- Add the coconut oil, honey, and vanilla, and pulse until just combined. The mixture should hold together when squeezed between your fingers.
- Cut the pears in half lengthwise. Using a tablespoon, scoop out the cores. With a paring knife, cut a “v” shape around the edges of the stem, cutting downward on an angle. Remove the stems.
- Set the pears in a baking dish, cut-side up. Fill each with ¼ cup (30 grams) of the crumble topping, pressing lightly into the pears.
- Bake for 30-35 minutes, or until the topping is golden brown and the pears are tender when pierced with a paring knife.
- Serve immediately, topped with whipped topping and a drizzle of honey, if desired.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 354
- Carbohydrate: 39g
- Fat: 21g
- Fiber: 6g
- Protein: 5g
- Sugar: 20g
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