Makes 6 servings.
I make this dessert, which is both gluten free and easy to make, in the winter when pears are at their best.
INGREDIENTS:
5 tablespoons pareve chilled margarine or butter cut into ½ inch cubes, plus 1 tablespoon for greasing the ramekins.
¾ cup ground almond flour with skin (See Note)
¾ cup old fashioned rolled oats
1/3 cup sugar
½ cup blanched sliced almonds
3 medium-ripe Bosc pears
Zest of 1 lemon
3 tablespoons lemon juice
PREPARATION:
Preheat the oven to 400F.
Grease six ½ cup ramekins with 1 tablespoon of the margarine/butter and place on a cookie sheet.
In a large bowl combine almond flour, the rolled oats, sugar and almonds.
Add the margarine/butter and mash with a fork to a coarse texture. Refrigerate until ready to use.
Peel, core and cut the pears into small cubes. Place the fruit in a medium bowl and toss with the lemon zest and lemon juice.
Spread the fruit in the bottom of the ramekins and spread the crumble over the fruit. Cover with cling wrap. You can do this step ahead of time and bake it straight from the refrigerator.
Bake the cobbler for about 20 minutes, the topping should be light brown. Serve warm.
NOTE:
I use Bob’s Red Mill ground, not blanched almond flour.
