When in summer, barbeque.
I love cooking outdoors when the weather gets hot. Most people think grilled meats and vegetables, but I’ve always been one to thinking out of the box – especially when it comes to cooking. I think about grilled fruit crisp. When you have an endless craving for fruit crisp in the full heat of summer, but don’t want to heat up the house with a hot oven, grill it. It is the perfect solution. Not only is it super easy and convenient, but it is also “wow” worthy. No one expects you to pull individual servings of pear crisp off of the barbeque. And it’s sure to satisfy your mid-summer crisp cravings. Or is that just me?
This Grilled Pear Crisp is sweetened mainly by the natural sugars found in summer ripe fruit. I find that when really good fruit is used, only a touch of extra sweetness is needed. I chose maple syrup for its health benefits and its slightly smokey sweet flavor – a perfect flavor profile for a barbequed dessert. The maple syrup and the pear juices caramelize, creating their own sweet caramel syrup that surrounds and coats the fresh pear chunks. The crumple is made of nuts and oats and a touch of ginger, giving this dessert that irresistible crisp worthy crunch. The ginger pairs perfectly with the pears and elevates this crumble above the rest leaving your guests begging for this recipe.
- 4 large Bartlett pears , cored and cut into 1/2 inch cubes
- 4 tablespoons maple syrup , separated
- 2 teaspoons lemon juice
- 1 tablespoon corn starch
- 1 tablespoon flax seed
- 1 tablespoon coconut oil , melted
- 1/2 cup walnuts
- 1/4 cup gluten-free rolled oats
- 1/4 cup raw sunflower seeds
- 1/4 teaspoon ground ginger
- 1/4 teaspoon sea salt
In a medium bowl combine the diced pears, 2 tablespoons of the maple syrup, lemon juice, and corn starch. Spoon the pear mixture into 4 (4)inch ramekins. Set aside.
In a small bowl combine the flax seed and 1 tablespoon warm water. Allow the mixture to sit for 5 minutes until it has thickened. Add in the coconut oil and remaining 2 tablespoons maple syrup. Set aside.
In a small food processor fitted with a steel blade add the walnuts, oats, and sunflower seeds. Pulse about 4 times until the mixture is broken down but still has a very course texture. You should be able to see pieces of the nuts and oats. Add in the ground ginger and salt pulsing once to combine.
Add in the liquid ingredients and pulse until the dough is evenly moist and begins to come together. Top each of the ramekins with 1/4 of the crumble mixture.
Heat the barbeque over medium-high heat. Allow the barbeque to preheat to 400 degrees. Place the ramekins on the upper grate of the barbeque above the normal grilling surface. Alternately if your barbeque does not have an upper rack, you can turn the burners off on one side and cook the crisps on the opposite side, without direct heat. Close the barbeque and cook the crumbles for 15 minutes or until the crumble is browned with a few darker bits and the pears are soft and tender. Allow the crumbles to cool and serve.
For a nut-free option simply substitute the walnuts for an additional 1/4 cup sunflower seeds and 1/4 cup oats then follow the rest of the recipe as written.
For a grain-free option simply substitute the oats for an additional 1/4 cup walnuts then follow the rest of the recipe as written.