Ginger Asian Pear Crisp

pear-crisp

It’s that time of the year when the number of farmers markets in Seattle plummets down to just a handful of hearty markets which run year round. One of my favorites, the University District Market recently pivoted its location from a parking lot to the street. I wasn’t so sure about the move when I first heard about it – but the with new addition of some of my favorite vendors from the Broadway Farmers Market, it’s now holding the title of my favorite market in Seattle.

My original thought for this month’s farmers market sourced recipe was to make a simple apple crisp. However, after walking the new market and spotting oodles of pears in the many booths convinced me to try just a little something different.


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I’ve never actually eaten an Asian Pear before, so I figured what better time to try baking with some. The Mair Farm-Taki booth had both some excellent looking pears and fresh ginger, so I came up with this special spiced crisp. This final version came with me to a little dinner party and it turned was a huge hit. Even better, the single portion I had left made a fantastic warmed up breakfast the following morning.

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Ginger Asian Pear Crisp

Ingredients

For the topping

  • 1 cup gluten free rolled oats
  • ½ cup walnuts, chopped
  • ¼ cup gluten free all purpose flour
  • 2 tbsp coconut sugar
  • 1 tsp cinnamon
  • ¼ cup butter, cut into ¼ inch cubes

For the filling

  • 4 asian pears, cut into ½ inch cubes
  • 1 tbsp grated fresh ginger
  • ¼ cup butter, cut into ¼ inch cubes

Directions

1. Heat your oven to 350 degrees.

2. In medium bowl, combine the rolled oats, chopped walnuts, flour, coconut sugar, and cinnamon. Mix together to combine well.

3. Add the cubes of butter. Using either a fork or your hands, blend the butter into the dry ingredients.

4. In a large bowl, toss the pears, ginger, and other ¼ cup of butter cubes.

5. Pour the pear mixture into a tart pan or pie dish and sprinkle the filling mixture evenly over the top.

6. Bake for about 45 minutes or until the top has browned and you can hear the pears bubbling.

7. Allow the crisp to cool for about 10 minutes before serving.

Makes one 8-inch crisp.

Notes:

  • While the crisp is great on it’s own, I would highly recommend pairing it with some great vanilla bean ice cream for dessert or vanilla yogurt for breakfast.
  • For gluten free all-purpose flour, I mix my own large batches using a ratio of 60% starches (usually sweet white rice flour and potato starch) and 40% whole grain flours (usually brown rice flour and gluten free oat flour). If you want to buy a pre-mixed box, I would recommend the blend sold by King Arthur Flour for this recipe.
  • If you don’t need to be gluten free, use any rolled oats and regular all purpose flour.

 

adina-bioAdina Marguerite Pease is a travel and food writer, photographer, and explorer based out of Seattle, Washington. Having traveled through 6 countries, 18 states, and over 70 cities since going gluten free in 2009 – it’s become her passion to share her adventures with others and inspire them to go new places and try new things. You can find more of her adventures on her blog, Gluten Free Travelette, where she writes about traveling, eating gluten free, and growing an edible garden.”

Blog: Gluten Free Travelette
Twitter: @GFTravelette
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Erin Kennedy and I’m the Founder and Creative Director. I love food, cooking and learning tips in the kitchen and of course, eating. Sharing all this food love is a passion of mine.

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