At our house, a fruit crisp is a common occurrence.
However, this one is really dialed up on its spices.
I saw a recipe for chai spiced pear pie, and just converted it
to a crisp. My niece can not have gluten, and it seems like most
Thanksgiving desserts, pies, tarts, cakes etc. contain gluten.
So, since crisp is a crustless dessert, it was on the list to try.
The fruit is peeled and cut and tossed with spices.
The topping has no flour. In place of all-purpose flour, I used
almond flour and Teff flour with the oats, sugars and butter.
Plus, lots of spices. The combination of spices I used were
Cinnamon
Cardamom
Ginger
Nutmeg
Black Pepper
and salt
As Always,
ENJOY!
Recipe Source: thekitchn.com
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