1. Spray 8-inch pie dish with vegetable oil. Set aside. (Or use ramekins or lined cupcake tins for individual servings)
2. Preheat oven to 350F.
3. Combine sliced pears, lemon juice, white flour, cinnamon, and maple syrup. Pour into prepared pie dish.
4. In same bowl, mix dry ingredients of topping, oats, brown sugar, flour, flax meal, cinnamon, and nutmeg.
5. Add cold butter (or margarine) and mush together with hands until crumbly.
6. Spread evenly over filling.
7. Bake for 30 minutes or until filling is soft when pierced with a fork. If topping gets too dark, cover with foil.
8. Serve warm or cold. Spoon into dessert bowls.
Substitute apples, plums, peaches, rhubarb, berries, etc or a combination of a few.
Another recipe perfect for the fall and winter months. Fall fruits make great pies, cobblers, and crisps. This crisp recipe is a great option if you want to keep your dessert lower in fat and calories. This is a fun texture recipe. Big or small pear slices, the crumbly top, the sweet and tart of the fruit and lemon juice. You can use butter or make it vegan by using margarine if you prefer. The spices are great; cinnamon and nutmeg. The light crispy topping is light and crispy. As made, it is not too sweet.