We know you have the skillet takes to make this delicious dessert trend. The crispy, buttery sweet topping is made grain and gluten free thanks to our Walnut Protein Powder. Plus, the recipe is easy to adapt for a variety of fresh, seasonal fruits. 🍐🍑🍏
INGREDIENTS
CRISP TOPPING
1/2 cup pecans
1/2 cup walnuts
6 tbsp cold butter, divided
1/2 cup coconut flakes
1 tbsp cinnamon
2 tbsp maple syrup
1/4 cup coconut sugar
1/2 cup Octonuts California Walnut Protein Powder
PEAR FILLING
4 cups pears, peeled and sliced
1 tbsp tapioca flour, or arrowroot powder
1 tbsp cinnamon
2 tbsp coconut sugar
1 tbsp butter
HOW TO
NO BAKE SKILLET METHOD
First, add 2 tablespoons butter to a large skillet over low medium heat.
Combine remaining 4 tablespoons butter and all other crisp topping ingredients in a mixing bowl. Use fingers or fork to incorporate cold butter into dough.
Once a crumbly dough has formed, add to the skillet. Cook crisp topping for 7 to 8 minutes or until it becomes crispy. Stir to prevent burning.
Once golden and crispy, remove topping to a plate. It will be crumbly but crispy.
Add peeled and sliced pears, tapioca flour, cinnamon and coconut sugar to a bowl. Toss pears until coated.
Add 1 tablespoon butter and pear mixture to the skillet. Cook on low medium heat for 7 to 8 minutes or until pears are soft. Stir to prevent burning.
Once pears are soft, sprinkle crisp topping onto pears. Finally, cook for 1 to 2 minutes or until warmed through. Serve!
OVEN METHOD
Preheat oven to 350 degrees Fahrenheit. Lightly spray an 8 inch pan or pie dish with nonstick spray.
Make crisp topping first using only 4 tablespoons instead of the 6 tablespoons listed. Mix in a bowl until crumbly. Place crisp topping in fridge.
Toss pears with tapioca flour, cinnamon and coconut sugar. Spread this pear mixture into pie plate. Top with crisp topping.
Place aluminum foil over dish. Bake for 25 to 30 minutes or until pears are soft and topping is crispy. Remove from oven and serve!
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