My recipe for Baked Pears and Apples with Crispy Granola Topping has been submitted for the Steviva Blogger Recipe Challenge. Product samples received in exchange for posting this recipe as part of the recipe challenge. #steviva #sweetandeasy
Happy Halloween! I love candy as much as the next girl, but if I was being really honest I would tell you that I prefer fruit-based dessert more than chocolate-based desserts. Hence sharing a fruity dessert on the day ‘o candy, right? 🙂 But this isn’t just ANY fruity recipe. It’s a versatile sweet treat that’s healthy enough for breakfast and indulgent enough for dessert. Say whattt? Yup! Breakfast or dessert, it don’t matter. Originally I set out to make an apple crisp–using apples from a recent trip to the apple orchard, natch. But then I spied some pears in the fridge (from my brother-in-law’s parents’ house!) and added those bad boys in. Extra yum!
Since I was making this recipe as part of a recipe contest for Steviva, I wanted to make the crisp topping a little healthier than usual. (If you want, you can find Steviva on Facebook, Twitter, Google +, Pinterest, and Instagram.) Instead of loads of butter and sugar in the crisp topping, I decided to toss in additional crunchy elements… chia seeds and sliced almonds, to be exact. And let me say… what a great idea! The crisp topping turned into this fanastic crunchy, granola-y layer. It actually stayed crisp in the fridge for a few days until we polished off the leftovers. Amazing! I used just enough Steviva Blend (erythritol and pure stevia) to sweeten up the topping a little bit. Plenty of warm fall spices and apple and pear flavor come through. This might be one of my new favorite recipes! It’s delicious served with vanilla yogurt or ice cream, and I think it would be perfect with a bit of whipped cream too! Enjoy!
one year ago: Apple Cider Pancakes
three years ago: Honey-Thyme Roasted Pork Tenderloin
four years ago: Sweet Potato Pie with Cranberry Compote
five years ago: Pumpkin, Kale, & Black Bean Stew
six years ago: Individual Pumpkin Pie Parfaits
seven years ago: Aunt Charlotte’s Tex Mex Corn
Baked Pears and Apples with Crispy Granola Topping
- 8-10 cups chopped pears and apples, unpeeled in 2-3 inch pieces
- 1/4 cup whole wheat flour
- 1 heaping teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 3/4 cup old fashioned oats
- 1/4 cup Steviva Blend
- 1 tablespoon chia seeds
- 1/4 teaspoon cinnamon
- pinch of nutmeg
- 2-4 tablespoons sliced almonds, optional
- 2 tablespoons cold unsalted butter
- vanilla yogurt, ice cream, whipped cream, etc. for serving, optional
Preheat oven to 400 degrees F. Grease a 10 inch round baking dish with cooking spray. (A square baking dish or pie pan would also work.)
In a large bowl, toss together pears, apples, whole wheat flour, cinnamon, nutmeg, and ginger. Spread in prepared pan.
In the same bowl, stir together oats, Steviva Blend, chia, cinnamon, and nutmeg. If desired, stir in almonds. Cut butter into small chunks, then use a pastry blender or two knives to cut butter into the oat mixture until it is evenly distributed in tiny pieces. Sprinkle over fruit.
Bake for 35-40 minutes, until topping is golden brown and crispy. Allow to cool for 10 minutes, then serve with some vanilla yogurt, ice cream, or whipped cream, if desired.