I hope you all had a wonderful weekend? Pete and I had 24 hours to ourselves courtesy of Pia and Coco’s play practice and my parents. It was blissful and involved 12 hours of badly needed sleep. My God we are getting old. And now I am going to cook all day, watch the Seahawks game and somehow cram in the very important AMA’s and Malificent, which I promised the kids we could watch (is this too scary for them?? Had anyone seen this?).
Tomorrow, I am getting our Christmas Tree. Or I am going to try and get our Christmas Tree. Am I crazy? A little too early? I just can’t help it- Thanksgiving is just so late this year and it takes me a week to decorate the house (yes- I have issues) so I feel like I need to get cracking! In the mean time, lets talk about this crisp.
If you are looking for a last minute dessert idea for Thanksgiving or want to be thinking ahead for Christmas (Or even just a special weeknight dessert!) I think that this Chocolate Ginger Pear Crisp may be your dessert.
I was a lucky girl and received a beautiful box of Harry and David pears on my doorstep recently and after I used some in this salad, I decided that I couldn’t resist baking them up into a delicious dessert.
I absolutely love the combination of chocolate and pears and then the little dash of ginger gives the dish a wonderful Holiday flavor. The topping is crispy and those famous Harry and David Royal Riviera Pears are SO sweet! The result is a deep and chocolatey and completely indulgent. I served this with whipped coconut cream and it was amazing!
I am totally excited that I get to offer one of you a box of these special Harry and David pears too, just in time to enjoy them for the holidays!
To enter to win this box of pears, just leave a comment telling me what your Holiday dessert is and you will be entered! The contest is open to US residents only, and will end on Tuesday night (11/25/14) at 11:59 ET. I will post the winners here and in my Wednesday post as well as email the winners (SO be sure to leave a valid email address!!!) Ok- good luck guys!
Contest closed!! Winner Below!
Submitted on 2014/11/24 at 7:59 am
I just saw a lovely recipe for pear & cranberry sauce which I thought would go really well with your pumpkin sage biscuits (as I cannot have very many cheeses, so making the gorgonzola fig spread isn’t an option for me). This year will be my first Thanksgiving traveling AND explaining my food sensitivities and the adventure I’m on to discover them. But I feel well equipped with some of your recipes in hand
Recipe: Chocolate Ginger Pear Crisp (Gluten Free and Vegan)
- 8 cups fresh pears, peeled and cut into chunks
- For the Chocolate Crisp Topping:
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon ginger
- 2/3 cup beet or palm sugar
- 3 cups gluten free oats
- 1 cup coconut oil
- Preheat the oven to 350 degrees.
- In a large bowl, combine the cocoa powder, baking soda, salt, ginger, beet sugar, 3 cups oats and coconut oil.
- Using a pastry cutter or forks, cut the Coconut oil into the dry ingredients until you have a coarse crumb.
- Grease a 9×13” baking dish and fill with the pears. Sprinkle the crisp topping over the top of the fruit.
- Bake the crisp for about 45-50 minutes or until the pears are hot and bubbly. Let cool slightly before serving.
Preparation time: 20 minute(s)
Cooking time: 50 minute(s)
Number of servings (yield): 12