Recipe courtesy of Keri Glassman

Pear Almond Crisp Shot

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 5 min
  • Inactive: 1 hr
  • Cook: 25 min
  • Yield: 4 servings


Bottom Layer: 

Middle Layer:



  1. For the bottom layer: Place 1 tablespoon of cashew or almond butter in the bottom of each of 4 shot glasses or ramekins and freeze about 1 hour. 
  2. For the middle layer: Preheat the oven to 375 degrees F. Remove the shot glasses from the freezer. 
  3. Mix the chopped pear with the lemon juice, cinnamon, nutmeg and cardamom in a small bowl. Evenly distribute the mixture among the shot glasses. 
  4. For the topping: Combine the oats, coconut flakes, almonds, cashews, honey and cinnamon in a medium bowl. Layer evenly on top of the pear mixture in each glass. 
  5. Bake directly on the oven rack (or on a baking sheet) until bubbling slightly and beginning to brown, 20 to 25 minutes.