By posting this recipe I am entering a recipe contest sponsored by Libby’s Fruits & Vegetables and am eligible to win prizes associated with the contest. I was not compensated for my time.
My boyfriend and I created the term “hankering” when we were in the mood for something sweet. At first, it meant chocolate chip cookies, but now it has transformed into any type of dessert. He supports my sweet tooth cravings.
One of my absolute favorite kinds of desserts is fruit crisps. I love the soft sweet fruit under a sweet crunchy crumble.
When our hankering kicked in, having a can of Libby’s pear halves came in handy. Libby’s wide variety of shelf-stable, conveniently packed, nutritious and delicious fruit and vegetable products, help busy families get fast, wholesome meals on the table without sacrificing flavor or nutrition, but in our case dessert ready in under 15 minutes.
Keeping canned fruits and vegetables come in handy since they are shelf stable. They have saved dinner time and time again.
According to the Canned Food Alliance, from a nutrition and sensory standpoint, recipes prepared with canned ingredients and those prepared using cooked fresh and/or frozen ingredients rate comparable. Canned fruits and vegetables are packed at their peak of harvest, which means they are packed at their peak nutrient value.
These canned pears can even be paired with the trendiest ingredients – coconut milk. In 2016’s Google trends report, coconut milk was on the list of ingredient trends. Instead of topping these Almond Pear Crisps with ice cream, try making coconut whipped cream!
- 1 can Libby’s Pear Halves
- 1 teaspoon cinnamon, divided
- ¼ cup oats
- 2 teaspoons maple syrup
- 1 tablespoon almond butter
- 2 tablespoons almonds, chopped
- ¼ cup full-fat coconut milk, chilled
- 1 tablespoon powdered sugar
- Preheat oven to 375 degrees F.
- Drain and dice pears. In a small bowl, toss pears with ½ teaspoon cinnamon. Evenly distribute pears into two oven-safe ramekins.
- In a small bowl, combine remaining ½ teaspoon cinnamon, oats, maple syrup, almond butter, and almonds. Mix until combined, creating a crumbly texture. Add crumble on top of pears in the ramekins.
- Bake in the oven for 10 minutes, until crumble begins to brown.
- As the pear crisps are baking, beat coconut milk and powdered sugar until fluffy.
- Remove pear crisps from the oven and top with coconut whipped cream. Serve warm.
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