Recipe courtesy of Keri Glassman
Pear Almond Crisp Shot
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 308 calorie
- Total Fat
- 21 grams
- Saturated Fat
- 10 grams
- Sodium
- 9 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 6 grams
- Protein
- 7 grams
- Sugar
- 10 grams
- Total: 1 hr 30 min
- Prep: 5 min
- Inactive: 1 hr
- Cook: 25 min
Ingredients
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
Topping:
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
Directions
- 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.
- For the middle layer: Preheat the oven to 375 degrees F. Remove the shot glasses from the freezer.
- Mix the chopped pear with the lemon juice, cinnamon, nutmeg and cardamom in a small bowl. Evenly distribute the mixture among the shot glasses.
- 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.
- Bake directly on the oven rack (or on a baking sheet) until bubbling slightly and beginning to brown, 20 to 25 minutes.