I was able to source a bunch of organic Bartlett pears this week and and I love to cook them slightly until their sweetness is concentrated. These pears were a little green and needed to ripen for a few days until they were yellow but still firm. It can be a little tricky to tell when a pear is ripe so I’ll share my trick.

Some varieties of pears do not go from green to yellow (a Bartlett pear does this) so you can’t always use the color as a guide. Additionally, some pears will look damaged with blemishes, but they are perfect inside!

Interestingly, pears are not tree ripened – they need a little time after they are picked for the sugars to develop. The best place to do this is on the counter.

Here’s my trick – I check the neck.

I smell the pear at the neck to make sure I can smell the sweetness and I also test the firmness at the neck. If it gives a little with gentle pressure it is ripe.

Grain Free Spiced Pear Streusel

Ingredients for Crust

• 1 large egg
• 2 tablespoon raw honey (where to buy honey)
• 2 tablespoon butter or ghee in pieces — room temperature (how to make ghee)
• 1 teaspoon vanilla
• 1 1/2 cups almond flour (where to buy almond flour) (how to make almond flour)
• 1 Tbsp coconut flour if needed (where to buy coconut flour)
• 1/2 teaspoon sea salt (where to buy sea salt, spices and extracts)
• 1/2 teaspoon baking soda
• zest of 1/2 lemon

Ingredient for the Filling

• 5 – 6 ripe pears, skinned, cored and sliced lengthwise

Ingredients for the Streusel Topping

• 1 cup chopped nuts (pecans, almonds or walnuts – or a combination)
• 2 Tbsp ghee or butter
• 2 Tbsp honey
• 1 tsp cinnamon
• Dash ginger and nutmeg

Equipment

• Food processor (where to buy a food processor)
• Cookie sheet (where to buy stainless steel)
• Parchment paper (where to buy parchment paper)
• Lemon zester (where to buy a lemon zester)
• Larger fry pan (where to buy)

Instructions for the Crust

1. Add all the dry ingredients to the food processor except the coconut flour and mix
2. Add the vanilla, egg and honey and mix
3. Add the ghee or butter in small pieces while the moving is going
4. If the dough looks too loose for a crust, add some of the coconut flour a small amount at a time
5. The dough does not have to form a ball, but it has to be somewhat firm
6. Remove dough and place on the cookie sheet lined with greased parchment paper
7. Work the dough from the middle out to the sides with your hands
8. Try to make it as even as possible and build up the sides with both hands as you go around the perimeter to make an oval or rectangle
9. Bake at 350 º F for 12 – 14 minutes or until lightly browned

Instructions for the Filling

1. In a large fry pan melt some ghee or butter and add the sliced pears
2. Cook on medium to low for a few minutes until just warmed up and softened
3. Carefully remove from heat (you want them to keep their shape) and set aside – you may have to do two batches

Instructions for the Streusel Topping

1. In a small pot melt the ghee or butter
2. Add the other ingredients
3. Mix the streusel topping ingredients together and set aside

Putting it all Together

• Add the pear slices to the cooked crust in a decorative pattern
• Sprinkle the streusel topping on top of the pears
• Serve cold or at room temperature

Prep Time: 45 minutes
Cook Time: 12 – 15 minutes

Tip: Be careful not to overcook the pears – they cook quickly

Tip: Use ripe but firm pears

Shared at: Hearth & Soul Hop, Real Food Wednesday, Gluten Free Wednesday, Gluten Free Friday