Ingredients
8 pears, peeled and sliced
2 Tablespoons lemon juice
10 - 20 ounces frozen strawberries
agave nectar or honey
Crisp:
3 cups almond flour
1/8 teaspoon salt
4 Tablespoons sunflower oil
3 Tablespoons agave nectar or honey(clover)
1 cup chopped walnuts (optional)
Juice and rind of 1 lemon
1 teaspoon vanilla
1 teaspoon almond extract
Preparation
Peel and slice pears, arrange in glass casserole dish, drizzle lemon juice over top to prevent browning. Top with layer of frozen strawberries, mixing in at your discretion. Drizzle entire mixture with agave nectar or honey to your taste. The more you use, the sweeter it is! Crust: In a small bowl, combine agave nectar, sunflower oil, vanilla,almond extract, grated rind of lemon, and the juice of the lemon. Mix well In a large bowl, combine almond flour, walnuts, and salt. Mix lightly. Pour wet ingredients into dry, mix lightly to produce clumps of varying sizes.
Sprinkle crust over fruit, bake in oven at 300 degrees for 50 minutes. Almond crispness should be lightly golden brown around the edges. Fruit should be bubbling along the sides.
Tastes great refridgerated - lasts a good week.
