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, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
