Ginger Pear Crisp

Keeping it on the healthy side with this one. I used very little sugar letting the natural sweetness of the pears do the job. And I used whole wheat flour in the topping for a boost of whole grains, using avocado oil rather than butter to keep it light.

Ingredients:

3 unpeeled pears, cored and diced

1 tbsp fresh grated ginger

1/4 cup whole wheat flour

1/2 cup oats

2 tbsps brown sugar

1/4 cup avocado oil

 

Combine the pears, ginger and 1 tbsp of flour. In another bowl mix the rest of the flour, oats, brown sugar and oil together.

Prepare your baking dish(es) with a little spray of cooking oil. You can use an 8 X 8" dish, 6 individual ramekins or 3 - 2 serving sized ramekins like I did here.

Place the pear mixture in the bottom of the dish(es) and top with oat mixture.

Bake at 350°F for 30 minutes.

Makes 6 servings

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Zucchini Peach Crumble

They'll honestly never know there's zucchini in it! 

Ingredients:

Filling:

3 cups peeled, diced zucchini

2 cups diced peaches

1/4 cup lemon juice

2/3 cup sugar

1/3 cup brown sugar

1 tsp cinnamon

1/4 tsp ginger

1/4 cup flour

Crumble:

1 cup brown sugar

1 cup flour

1 cup oats

1/2 cup butter

1 tsp cinnamon

1/2 tsp ginger

Combine the filling ingredients and dump into a 2 qt buttered dish.

Combine the crumble ingredients and spoon over the top.

Bake at 375°F for 45 minutes

Serve warm plain or with ice cream

Adapted from: shugarysweets.com

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Tropical Pineapple Coconut Crisp

We've all had apple crisp right? But this Pineapple Coconut Crisp is next level! Crunchy streusel crisp, juicy pineapple and toasted coconut. Make it and it might become your new favourite dessert!

Fruit layer ingredients:

3 cups fresh pineapple chunks

1/2 cup shredded coconut (I used unsweetened)

1 tbsp cornstarch

3 tbsps brown sugar

Streusel crisp topping:

1/3 cup flour

3/4 cup rolled oats

1/3 cup brown sugar

1/2 cup cold butter

1 1/2 - 2 tbsps coconut to sprinkle

Butter a 1.8 L baking dish. Combine the pineapple, coconut, cornstarch and brown sugar and spoon into the dish. Then make the streusel. Combine the flour, rolled oats and brown sugar then cut in the cold butter with a pastry blender or two knives. Crumble it over the fruit base and sprinkle with coconut.

Bake at 375°F for 40-45 minutes watching that the coconut on top is golden and doesn't burn if left too long.

Aloha!

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