Pear & Gingerbread Crisp

Preheat the oven to 350F.

Wash, peel, core & slice the pears. I cut them in half right across the middle and then use each 1/2 to cut vertically into chunks for the bad. Toss the pear chunks, maple syrup, date sugar, ginger, vanilla, cinnamon & nutmeg to coat evenly. Place the fruit filling on a pie dish.

In a separate bowl, mix all the dry ingredients for the topping: spelt flour, date sugar, & oats. Once well mixed, incorporate the butter & mix until it’s evenly absorbed. A nice doughy paste will form, use clean hands to firmly press the mixture over the pears sitting on the pie dish.

I like to always sprinkle some date sugar on top to ensure it caramelizes/browns nicely.

Bake for ~50 minutes or until golden and you see the edges bubbling. I topped mine with fresh pears for texture and a dollop of coconut ice cream.