My mother in law does an amazing job of making gluten free desserts for me, and most recently made me a gluten free peach crumble crisp. My in-laws are awesome scandinavian people with no food allergies so the effort that goes into making dishes for the celiac, lactose intolerant, portuguese girl (myself) is always highly appreciated. The peach dish sparked the inspiration for the cava infused pear crisp that I made as a treat for my husband and myself last night.
1 cup Cava (or other sparkling white wine)
2 pears cut into small cubes
1 tbs. honey (heated for easy distribution)
1.5 cups coconut flour
1 tbs coconut oil
1/2 cup organic granulated sugar
Pre-heat oven to 420 degrees fahrenheit
Place cubed pears into a medium sized corning ware dish (or other bakeware). Drizzle cava and honey over the pears.
In a medium bowl, combine sugar, coconut flour, and coconut oil and mix with a large wooden spoon until chunky and evenly mixed.
Evenly spread crust mix over pear mix.
Bake for 45-55 minutes, until top is golden brown. Remove and allow to cool, serve warm, perhaps with a scoop of vanilla ice cream or dairy free substitute.
Serves 4. Or 2 with adults in the evening and 2 adults again in the morning for breakfast. If that is your thing.