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
  • Nutrition Info
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Bottom Layer: 

4 tablespoons cashew or almond butter

Middle Layer:

1 pear, cored and chopped

2 teaspoons lemon juice

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cardamom


1/2 cup rolled oats

1/4 cup unsweetened coconut flakes

2 tablespoons chopped almonds

2 tablespoons chopped cashews

1 tablespoon honey

1 teaspoon cinnamon


  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.
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