I hope that you all had a wonderful weekend? Ours went by so fast it was like a blink. Did it even happen?

I think I need another weekend.

 

But since life doesn’t work that way, I am going to have to “lean in” to the Monday Blues, you know? Like just embrace the fact that I’m tired and it’s dark and rainy and it’s well…..Monday.

 

How bout we make this gloomy day a little sweeter with this Skillet Baked Spiced Pumpkin Pear Crisp? It’s so good and totally Autumn in a mouthful.

 

I had a bunch of pears that were just on the verge of going totally mushy, but were too bruised to do anything other than be cooked. So, of course, I thought to make crisp- the best thing ever. Buuuuttttt, there were not quite enough pears to get the job done. When I started rifling through the fridge looking for what else I could mix with the pears, I found some cubed pumpkin and thought “YESS!!!”

 

I always love how pumpkin can be sweet or savory, but I never would have normally thought to eat it in this way. But it was really quite delicious and I loved the pumpkin, pear, and sugar spice and oats- really wonderful. Please try this with a bog spoonful of whipped vanilla coconut cream. Ah-mazing!

To make this crisp, this is what you do:

Preheat the oven to 350 degrees.

In a heavy skillet heated over medium heat. Add the coconut oil and melt.
Add the pumpkin and toss with the coconut oil, cooking 5-7 minutes until slightly tender.

 

Sprinkle the cinnamon sugar over the top of the pumpkin and toss well. Remove from heat and add the pear, gently tossing the pear with the pumpkin and the cinnamon sugar. Let sit while you make the crisp topping.

 

In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, sugar and oats. Toss together until well combined. Add the coconut oil and mix it into the dry ingredients well. Add the oat topping to the top of the crisp.

 

Place the skillet in the oven and bake at 350 degree for 45-50 minutes. Serve warm, or at room temperature. I served mine with whipped coconut cream.

 

Recipe: Skillet Baked Spiced Pumpkin Pear Crisp

Ingredients

  • 2 tablespoons coconut oil
  • 3 cups pumpkin, peeled and seeded, cut into bite sized chunks
  • ¼ cup sugar
  • 2 teaspoons cinnamon
  • 5 cups pear (about 4 pears), cut into bite sized chunks
  • For the Crisp Topping:
  • 1 cup gluten free flour (such as Bob’s Red Mill GF flour)
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 cup sugar
  • 3 cups gluten free oats
  • 1 cup coconut oil

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a heavy skillet heated over medium heat. Add the coconut oil and melt.
  3. Add the pumpkin and toss with the coconut oil, cooking 5-7 minutes until slightly tender.
  4. Sprinkle the cinnamon sugar over the top of the pumpkin and toss well. Remove from heat and add the pear, gently tossing the pear with the pumpkin and the cinnamon sugar. Let sit while you make the crisp topping.
  5. In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, sugar and oats. Toss together until well combined.
  6. Add the coconut oil and mix it into the dry ingredients well. Add the oat topping to the top of the crisp.
  7. Place the skillet in the oven and bake at 350 degree for 45-50 minutes. Serve warm, or at room temperature. I served mine with whipped coconut cream.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 8

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Categorized: Dessert, Holidays
Tagged: , ,

I hope that you all had a wonderful weekend? Ours went by so fast it was like a blink. Did it even happen?

I think I need another weekend.

 

But since life doesn’t work that way, I am going to have to “lean in” to the Monday Blues, you know? Like just embrace the fact that I’m tired and it’s dark and rainy and it’s well…..Monday.

 

How bout we make this gloomy day a little sweeter with this Skillet Baked Spiced Pumpkin Pear Crisp? It’s so good and totally Autumn in a mouthful.

 

I had a bunch of pears that were just on the verge of going totally mushy, but were too bruised to do anything other than be cooked. So, of course, I thought to make crisp- the best thing ever. Buuuuttttt, there were not quite enough pears to get the job done. When I started rifling through the fridge looking for what else I could mix with the pears, I found some cubed pumpkin and thought “YESS!!!”

 

I always love how pumpkin can be sweet or savory, but I never would have normally thought to eat it in this way. But it was really quite delicious and I loved the pumpkin, pear, and sugar spice and oats- really wonderful. Please try this with a bog spoonful of whipped vanilla coconut cream. Ah-mazing!

To make this crisp, this is what you do:

Preheat the oven to 350 degrees.

In a heavy skillet heated over medium heat. Add the coconut oil and melt.
Add the pumpkin and toss with the coconut oil, cooking 5-7 minutes until slightly tender.

 

Sprinkle the cinnamon sugar over the top of the pumpkin and toss well. Remove from heat and add the pear, gently tossing the pear with the pumpkin and the cinnamon sugar. Let sit while you make the crisp topping.

 

In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, sugar and oats. Toss together until well combined. Add the coconut oil and mix it into the dry ingredients well. Add the oat topping to the top of the crisp.

 

Place the skillet in the oven and bake at 350 degree for 45-50 minutes. Serve warm, or at room temperature. I served mine with whipped coconut cream.

 

Recipe: Skillet Baked Spiced Pumpkin Pear Crisp

Ingredients

  • 2 tablespoons coconut oil
  • 3 cups pumpkin, peeled and seeded, cut into bite sized chunks
  • ¼ cup sugar
  • 2 teaspoons cinnamon
  • 5 cups pear (about 4 pears), cut into bite sized chunks
  • For the Crisp Topping:
  • 1 cup gluten free flour (such as Bob’s Red Mill GF flour)
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 cup sugar
  • 3 cups gluten free oats
  • 1 cup coconut oil

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a heavy skillet heated over medium heat. Add the coconut oil and melt.
  3. Add the pumpkin and toss with the coconut oil, cooking 5-7 minutes until slightly tender.
  4. Sprinkle the cinnamon sugar over the top of the pumpkin and toss well. Remove from heat and add the pear, gently tossing the pear with the pumpkin and the cinnamon sugar. Let sit while you make the crisp topping.
  5. In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, sugar and oats. Toss together until well combined.
  6. Add the coconut oil and mix it into the dry ingredients well. Add the oat topping to the top of the crisp.
  7. Place the skillet in the oven and bake at 350 degree for 45-50 minutes. Serve warm, or at room temperature. I served mine with whipped coconut cream.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 8

Recipe by Heather Christo (http://heatherchristo.com)