INGREDIENTS
2 pounds firm pears (use a variety of types if you can find them!)
1 tablespoon fresh lemon juice
1/4 cup organic cane sugar
1 teaspoon vanilla extract
CRUMBLE TOPPING
1 cup gluten-free flour blend
1/4 cup gluten-free rolled oats
1/2 cup brown sugar
1/4 cup organic cane sugar
1 cup chopped pecans
1/4 teaspoon each ginger, cinnamon and nutmeg
1 stick melted butter + a little more to grease pan
DIRECTIONS
Preheat oven to 350 degrees. Grease gratin dish or medium-sized baking pan.
Core the pears and chop into small chunks. Toss with lemon juice, sugar, and vanilla and set aside.
Place all the topping ingredients in a bowl and stir to combine.
Put the pears in the bottom of the greased dish or pan. Sprinkle the crumble topping over the fruit mixture. Place on baking sheet and bake for 30-35 minutes or until lightly browned and bubbly. Loosely tent with foil if appears to be browning too quickly. Allow to sit at room temperature for 10 minutes after removing from oven.
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.
