David Ludwig writes, “A grain-free crisp? Believe it! This crisp is easy to make and so delicious your family won’t notice what’s missing. Get creative with seasonal fruits for a treat any time of year.”
Adapted from Always Hungry? by David Ludwig.
Topping
½ cup garbanzo flour or garbanzo-fava flour
¼ cup slivered almonds
½ cup chopped pecans
2 tablespoons neutral-tasting oil, such as high-oleic safflower or avocado oil
1 tablespoon honey
1 tablespoon pure maple syrup
¹/8 teaspoon pure vanilla extract (no sugar added)
Filling
½ pound strawberries, cut in half (about 1½ cups)
1 medium pear, cored and diced (about 1 cup)
1. Preheat the oven to 375ºF.
2. Prepare the topping. Stir together the garbanzo flour, almonds, and pecans in a medium bowl.
3. In a separate medium bowl, stir together the oil, honey, maple syrup, and vanilla until well combined. Add the dry ingredients and stir until evenly moist.
4. Prepare the filling. Place the strawberries and pear in an 8-by-4-inch loaf pan or six individual ovenproof ramekins. Cover the fruit filling evenly with the topping. Cover the pan or ramekins with foil and bake for 7 to 10 minutes (less for ramekins). Remove the foil and bake until the topping is golden brown and the filling is bubbling, 7 to 10 more minutes (less for ramekins). Serve warm or at room temperature. Store any leftovers, covered, in the refrigerator.
Makes 6 servings
