Pear Crisp with Einkorn Flour
Late summer is one of the best seasons when you have your own orchard and gardens. But it can also mean an overflowing supply of fruit, and this year we had just that! Our pear trees gave us over 100 lbs of d'anjou pears, and if you know how sensitive pears are, you know that you have to act fast or you'll lose them all.
I grew up running through our orchards barefoot, stuffing my face with fresh fruit from the trees and helping my mom pick, cut and core all of our fruit to store in the freezer and make into apple and pear crisps. Crisps are a staple in my house, and something that always brings back childhood memories. They are such a comfort food for me, low in sugar and hearty, so they can make for a delicious weekend breakfast with a cup of coffee.
This past month we spent hours in the kitchen chopping, freezing, cooking and experimenting with a million ways to make pears. Turns out, traditional and simple is better. After making lots of different pear desserts (we're not big on sugar around here), the winning recipe was definitely hands-down our family favorite buttery crisp, but with a new twist: an einkorn flour topping.
Why Einkorn Flour?
The majority of gluten we’re eating today in the US is toxic, which is why so many people are suffering from gluten intolerances. But we aren't correcting the problem by taking out an essential ingredient, gluten. The gluten-free craze might actually be depriving people of this essential nutrient that could cause health issues later. What we should be recognizing is that the ingredient that is toxic is not a natural ingredient; it’s a hybridized, man-structured agent. Modern wheat has been over-manipulated and it has caused an epidemic. Instead of avoiding the ingredient, we need to fix the problem.
Enter the ancient grains. Einkorn flour is the most ancient type of wheat in the world, and is packed with a good dose of trace minerals. It’s also a good source of protein, iron, dietary fiber, and B Vitamins. It is unique in that it has what you might call 'good gluten'; einkorn wheat naturally contains a totally different composition of gluten that is easier to digest than modern wheat, and can be consumed by most people who are gluten sensitive without any problems.
Baking with einkorn flour is a wonderful experience as it gives it a rich, nutty flavor that I find pairs well with fruit such as apple and pear. As an advocate for health and wellness with an intuitive approach, I am loyal to Young Living as my source of all around health and wellness products, organic einkorn flour included. I've tried pretty much every wellness brand out there, and I am continually brought back to Young Living for their commitment to sustainability and quality.
Watch this video to learn about how Young Living creates their einkorn products!
Because we were inundated with pears, the need to make copious amounts of pear desserts resulted in this buttery, rich and rustic pear crumble that would not taste the same without the addition of this einkorn flour. The best part, is that even those of us who are sensitive to gluten were able to enjoy it without any issues. Win!
Here's the recipe we created, I hope you love it as much as we do!
for the fruit:
~ 2 pounds organic d’anjou pears, rinsed, cored and chopped (I don’t peel mine, but you can if you prefer)
1 cup maple sugar (sub: coconut sugar or dark brown sugar)
1 tablespoon fresh squeezed lemon
for the topping:
½ cup raw walnuts
½ cup extra dark brown sugar
¾ cup Young Living™ Einkorn flour
¼ tsp sea salt
¼ tsp organic cinnamon
1/2 cup (1 stick) unsalted butter, room temperature
Preheat oven to 350ºF, and lightly butter a two-quart baking dish.
In a large bowl, combine chopped pears, 1 cup of maple sugar and 1 tablespoon fresh squeezed lemon juice, and stir to combine. Pile the pears into the buttered dish.
In a food processor, combine butter, sugar and einkorn flour. Pulse until incorporated. Add the salt, cinnamon, and walnuts and pulse until it becomes a doughy topping. Cut 3 nubs of unsalted butter and place atop the pears in the baking dish. Remove topping from the food processor and gently cover the fruit with the topping using your fingers to pat it down to create the topping.
Place the oven and bake, uncovered, for 45 minutes. The crisp is done when the topping is golden and bubbly at the edges. The crumble is best served slightly warm, not hot, with some fresh whipped cream or a scoop of ice cream.