Gluten-Free Pear & Blackberry Crisp

What could be better than fruit for dessert?

Corn flakes. What can you do with corn flakes?

A few weeks ago, Annelies from Attune Foods kindly reached out to me after I posted my Vegan Rice Crispy Treats and asked if I wanted to test one of their other gluten-free cereals. I jumped at the opportunity, not only since this was my first gift as a blogger (thank you, Attune!), but also because this gave me the opportunity to try a new ingredient that I might not have otherwise purchased. My pick? Erewhon's Gluten-Free Corn Flakes.

Corn Flakes are part of our culture. They're an American classic, with that familiar big rooster on the box, usually sold in family size, always topped with a big old spoonful of sugar.

I have to admit I was never a corn flake kind of gal. We didn't grow up eating them and a bowl of the unsweetened flakes just never really seemed appealing. Until I saw Erewhon's Gluten-Free Corn Flakes on Attune's website.

Something in me snapped. I was eager to try them. I knew there was something fun and creative I could do with these gluten-free flakes to turn them into something delicious and new. So the wheels began to turn.

The first thought that came to mind was using them as a breading or crust. Something savory like breaded chicken, or maybe breaded fish. Something that would work with a variety of flavors. Something I could really spice up.

But then my mind switched gears and landed on the sweeter side of things. Since I'm a sweets kind of girl (and you all know that's the truth), and corn flakes aren't the sweetest ingredient on the planet, I decided I wanted to give it a shot and use them to make a dessert.

What's your favorite kind of dessert? For me it's either chocolate or fruit.

Lately, my desserts seem to be revolving around chocolate, so this time it's all about the fruit. As spring is quickly approaching (meaning that summer is just around the corner), I'm reminded of all the fabulous seasonal fruit that we get up here in VT. Fresh berries being my favorite.

I don't want to get ahead of myself, but berries brighten up my world. They bring a smile to my face. They're sweet, succulent and delicious. Perfect for dessert.

And this brings me back to corn flakes. With berries on my mind, I set out to bake a healthy and sensational dessert that used my fabulous gift from Attune.

Gluten-Free Pear & Blackberry Crisp

Crisps are easy to make, boast a ton of flavor and tend to be on the healthier side - with a few tweaks at least. This crisp is 100% vegan, using coconut oil instead of butter, coconut sugar instead of brown sugar and cornflakes instead of oats. It's truly delicious. A fabulous way to enjoy your plain old cornflakes.

Gluten-Free Pear & Blackberry Crisp
serves 2

ingredients:

• 1 ripe pear, cored and chopped into bite sized pieces
• 1/2 cup frozen blackberries
• 4 tablespoons coconut sugar
• 2 tablespoons coconut oil, not melted
• 1/4 cup Erewhon Gluten-free Corn Flakes
• 1/4 cup walnuts
• 1 teaspoon cinnamon
• 1/2 tsp nutmeg

Preheat the oven to 350 degrees F. Grease two individual ramekins (we used mini Le Creuset ones) or a small baking dish and set aside. 

Heat a small saute pan on medium heat and add the pears. Sprinkle with 2 tablespoons of the sugar and saute until the pears begin to release their juices and soften slightly. About 10 minutes.

While the pears are cooking, prepare your crust. In a food processor fitted with the s-blade, place corn flakes, walnuts, remaining 2 tablespoons of sugar, cinnamon, nutmeg and coconut oil (separated into smaller pieces). Pulse until you have a crumbly mixture that kind of sticks together if you pinch it. 

Once the pears are softened slightly, add the blackberries. Saute for another few minutes, until the blackberries begin to thaw. 

Transfer the fruit into the ramekins, separating it equally between the two. Top the fruit mixture with the corn flake crust. 

Bake the crisps in the center of a warmed oven for about 30 minutes or until you can hear the fruit sizzling and the topping begins to brown. Let cool for 10 minutes and serve.

We topped ours with a bit of something creamy - almond yogurt for me, cream for Mr. Henderson. 

Tasty, tasty!

Thanks again to Attune Foods for generously sending me this box of corn flakes! I am in love with this recipe and am excited to experiment with the rest of the box. xoxo










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