Fruity sweetness from coconut sugar and apricot jam, along with whole grains and nuts, make this chewy-gooey dessert from YumUniverse Pantry to Plate author Heather Crosby a treat you can feel pretty darn great about.

Serves 4

  • 1/3 cup coconut oil, plus more for greasing
  • 1/2 cup raw, unsalted almonds, finely chopped
  • 1/4 cup oat flour
  • 1/4 cup dried coconut flakes
  • 1/4 cup rolled oats
  • 1/4 cup almond flour
  • 1/4 cup plus 2 Tbsp. coconut sugar, divided
  • 3/4 tsp. sea salt, divided
  • 2 tsp. arrowroot or cornstarch
  • 3 pears (Bosc, Bartlett or Anjou), sliced or diced (about 6 cups)
  • 1/2 cup apricot jam
  • 1/2 cup dried apricots, chopped
  • 2 tsp. lemon juice
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract
  • Ice cream or Greek yogurt for serving (optional)

    Active time: 15 minutes
    Total time: 45 minutes

    Preheat oven to 375°. Lightly grease a 10- to 12-inch baking dish with coconut oil and set aside. In a medium bowl, use a fork to combine oil, almonds, oat flour, coconut flakes, oats, almond flour, 1/4 cup coconut sugar and 1/4 tsp. sea salt until crumbly; set aside.

    In a large bowl, sprinkle the starch evenly over pears and toss until thoroughly coated. Fold in remaining 2 Tbsp. coconut sugar and 1/2 tsp. salt, jam, dried apricots, lemon juice, almond extract and vanilla extract until well mixed.

    Fill the baking dish with fruit mixture and sprinkle evenly with crumble mixture. Bake until browned and bubbling, 30 to 35 minutes.

    Divide among 4 dishes and top with a scoop of yogurt or ice cream, if using.

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