Pear Raspberry Crisp

I was in the grocery store and there were TONS of pears, so I thought I would take advantage and make a dessert. It was perfect timing as my gal co-workers and I were having a dinner date the following evening. Naturally, I had to bring something.

I like to make desserts when I know I will have people to help devour them. Otherwise, it’s me and my husband eating the entire thing and if we continue that way- we will both be 300 lbs.

I do love a crisp because I am not that into chocolate desserts, gasp, I know! I love the fruit mixed with the buttery crust and you know, to make it extra delicious, I added an almond, oat crumble… yaaaaasss!

Have a look below at the process to making a mind blowing dessert worth gossiping about!

Pear Raspberry Crisp

Yield: 8 people

INGREDIENTS:
For the crust:
1 1/2 cups of flour
2 tbsp sugar
1 stick cold butter, cut into cubes
1 egg
2 tbsp cold water
Pinch of salt
For the filling:
4 bosc pears, peeled and thinly sliced
3/4 cup fresh raspberries
1/4 cup sugar
1 tbsp lemon juice
3 tbsp corn starch
1/4 tsp cinnamon
1/4 tsp nutmeg
For the topping:
1/2 cup brown sugar
1/2 cup oats
1/2 cup almond flour
1/4 cup melted butter

DIRECTIONS:
1. In a food processor, add in the flour and sugar, pulse. Add in the cold cubes of butter and pulse until pea size dough forms. Add in the egg and water. Mix until incorporated. Pour out all the dough onto a piece of plastic wrap and form into a disk. Wrap and place into fridge for 30 minutes.
2. Meanwhile, in a large bowl, place all the filling ingredients, mix together and set aside.
3. In a smaller bowl, mix together the brown sugar, oats and almond flour. Add in the butter and mash with a fork until crumbly. Set aside.
4. After 30 minutes, roll out your dough on a piece of parchment paper. Once your dough is thin enough to fit around your tart pan, gently turn over the parchment and place over the tart pan. Peel back the parchment and press the dough into the tart pan. Using a rolling pin, roll off the excess dough. Place dough back in fridge for 15 minutes or until ready to bake.
5. Remove dough from fridge and poke holes in the bottom of the tart with a fork. Place the filling into the tart pan. Top the filling by crumbling the topping over the entire tart.
6. Bake in a 400 degree oven for about 35-45 minutes until crust is brown and cooked through.
7. Remove from oven and let cool before removing it from the tart pan. Enjoy!
* Note: if the top is starting to burn a bit before the tart is done, place a piece of tin foil over the top to prevent burning.