Wanting to make a dessert I could eat for a potluck earlier this summer, I was trying to think of something I could make that I would like, but that would also be just delicious in general, making it sharing worthy. I’ve always loved crisps, so I thought – why not make a pear crisp? Fruity desserts are also perfect for summer!

I was first planning to make a plain pear crisp, using oil instead of butter or margarine. Still, I kept trying to think of other substitutes for butter. And then I thought – why not use cocoa butter?? It turns out, this delicious fat from the cocoa bean is low in amines, contrary to cocoa powder and chocolate – making it a suitable ingredient for those on low amine diets such as The Eczema Diet and The Eczema Detox.

I wasn’t totally sure it would be good, but since pears and chocolate usually do go well together, I thought let’s give it a try! And I must say it was a good thing I tried it – because it was delicious!

This crisp is sweet, juicy, chocolaty and full of flavor. It definitely hits the spot as an actual full-blown dessert. The cacao butter gives it a rich, chocolate flavor that makes even small portions very satisfying (and I am someone who could usually eat an entire dish of crisp). Definitely something I’ll make from time to time!

---

Chocolaty Pear Crisp

Serves 12
Vegan, soy free, nut free, low salicylate, The Eczema Diet-friendly

Prep time: 20 minutes
Cook time: 1 hour

Print recipe

 

Ingredients:

Filling:

• 12 cups diced peeled ripe pear (about 12 large pears)
• 1/2 cup pure maple syrup
• 1 tsp pure vanilla extract
• 3 tbsp spelt flour

Topping:

• 1 1/2 cups spelt flour
• 2 cups spelt flakes (or rolled oats)
• 2/3 cup maple sugar
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 3/4 cup cocoa butter
• 1/4 cup rice bran oil or safflower oil

Directions:

1. Preheat oven to 375°F.

Making the filling:

1. Add the diced pears to a 9 x 12 inch baking dish.
2. In a bowl, whisk together the maple syrup, vanilla extract and spelt flour.
3. Pour over the pears and mix well.

Making the topping and baking the crisp:

1. In a large bowl, mix spelt flour, spelt flakes, maple sugar, baking powder and salt.
2. In a saucepan, melt the cocoa butter over medium heat. Remove from heat and whisk in the oil.
3. Pour over the dry ingredients. Mix with a spoon, then mix well with your hands until coated evenly and crumbly.
4. Sprinkle the topping evenly over the pears.
5. Bake for 1 hour, until the filling is bubbling and the top is golden. Let cool for 30 minutes before serving.
6. Store in the refrigerator.

Notes:
Cocoa butter and cacao butter are the same. Check that it is food grade, not the one used for making skin care.

---