A mulberry pear crisp made with Navitas Organics Mulberries in a ceramic serving dish, topped with coconut yogurt and cinnamon.

Mulberry Pear Crisp Recipe

This cozy crisp is sped up by pre-cooking the filling on the stovetop. If you’re entertaining‚ you can assemble the ramekins ahead of time‚ and simply pop in the oven 5-10 minutes before serving.

INGREDIENTS

½ Cup Rolled Oats
½ Cup Slivered Almonds
2 Tbsp Navitas Organics Coconut Palm Sugar
2 Tbsp Coconut Oil
1 Tbsp ground Cinnamon, divided
5 Cups chopped Pears (about 5 pears)
1 Cup Navitas Organics Mulberries
¼ Cup Maple Syrup
2 Tbsp Lemon Juice
¼ tsp ground Cloves
1 tsp Vanilla Extract
½ Cup Water
2 Tbsp Arrowroot Powder
Vanilla Coconut-Milk Ice Cream (or vanilla variety of choice), for serving

DIRECTIONS

Preheat the oven to 375 ° F.

Spread the oats out onto a baking sheet. Bake for 5 minutes, then remove from oven and let cool. (Leave the oven on and start on the next step with the pears while waiting for the oats to cool.) Transfer oats to a food processor and add the almonds, coconut sugar? coconut oil, and 1 teaspoon cinnamon. Use the pulse feature to create a coarse crumble. Set aside.

In a medium saucepan, combine the pears, mulberries, maple syrup, lemon juice, cloves, vanilla extract, water, and remaining 2 teaspoons cinnamon. Bring to a simmer and cook for 10 minutes, or until pears are very soft. Stir in the arrowroot powder and cook until the mixture is thickened, about 2 minutes longer. Remove from heat.

Place 6 4-inch ramekins (or similar size heat-proof containers) on a baking sheet. Generously fill with the mulberry-pear compote and top with the crumbled almond mixture. Bake for 5-10 minutes longer, or until crumble topping has turned a golden brown. Serve warm, with ice cream.

Makes: 6

Submitted by: Julie Morris
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Image of Mulberry Pear Crisp Recipe

Mulberry Pear Crisp Recipe

Julie Morris | Luminberry

Servings

6

This cozy crisp is sped up by pre-cooking the filling on the stovetop. If you’re entertaining‚ you can assemble the ramekins ahead of time‚ and simply pop in the oven 5-10 minutes before serving.

Ingredients

  • ½ cup rolled oats

  • ½ cup slivered almonds

  • 2 Tbsp. coconut sugar

  • 2 Tbsp. coconut oil

  • 1 Tbsp. ground cinnamon, divided

  • 5 cups chopped pears (about 5 pears)

  • 1 cup Navitas Organics Mulberries

  • ¼ cup maple syrup

  • 2 Tbsp. lemon juice

  • ¼ tsp. ground cloves

  • 1 tsp. vanilla extract

  • ½ cup water

  • 2 Tbsp. arrowroot powder

  • Vanilla coconut-milk ice cream (or vanilla variety of choice), for serving

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Directions

  1. Preheat the oven to 375°F.

  2. Spread the oats out onto a baking sheet. Bake for 5 minutes, then remove from oven and let cool. (Leave the oven on and start on the next step with the pears while waiting for the oats to cool.)

  3. Transfer oats to a food processor and add the almonds, coconut sugar, coconut oil, and 1 teaspoon cinnamon. Use the pulse feature to create a coarse crumble. Set aside.

  4. In a medium saucepan, combine the pears, mulberries, maple syrup, lemon juice, cloves, vanilla extract, water, and remaining 2 teaspoons cinnamon. Bring to a simmer and cook for 10 minutes, or until pears are very soft. Stir in the arrowroot powder and cook until the mixture is thickened, about 2 minutes longer. Remove from heat.
  5. Place 6 4-inch ramekins (or similar size heat-proof containers) on a baking sheet. Generously fill with the mulberry-pear compote and top with the crumbled almond mixture. Bake for 5-10 minutes longer, or until crumble topping has turned a golden brown. Serve warm, with ice cream.
Servings: 6
Submitted by:

Julie Morris | Luminberry