Asian Pear Crisp with Coconut and Ginger

5 from 4 votes

Servings: -8

Author: Pamela

4 Asian pears about 2 ½ lbs, quartered, cored and sliced crosswise ¼ -inch (peeling is optional)
Juice of half an orange
1 Tablespoon pure maple syrup either Grade A or Grade B
2 teaspoons arrowroot powder or ½ Tablespoon of a flour of your choice
Topping: or see pamelasalzman.com for a more classic crisp topping
8 Tablespoons cold unsalted butter or Earth Balance cut up into 1-inch pieces or unrefined coconut oil
6 Tablespoons coconut palm sugar brown sugar, or cane sugar or a combo
1 cup old fashioned rolled oats for GF, look for labels GF oats
1/3 cup sliced almonds
1/3 cup unsweetened flaked coconut
6 Tablespoons blanched almond flour or almond meal
½ teaspoon sea salt
3 Tablespoons diced candied ginger my preference or ¼ teaspoon ground ginger

Preheat oven to 350 degrees.
Toss the pears with orange juice, maple syrup and arrowroot (or flour) and transfer to an 8x8 baking dish.
In a bowl of a mixer pitted with the paddle attachment, combine all of the topping ingredients and blend until the mixture resembles small peas. This can also be done by hand with a pastry blender. Squeeze with your hands to create small clumps.
Arrange topping over fruit to cover.
Place baking dish on a cookie sheet and bake for 50-60 minutes or until bubbly and topping is golden brown.
Serve warm or at room temperature with vanilla ice cream, if you like.
To make crisp in a 13 x 9 –inch baking dish, double all ingredients and bake for at least 1 hour. If the topping starts to get too dark before the fruit softens, cover loosely with a piece of foil.