Serves: 8
Total Calories: 235

5 large ripe peas
1/4 cup raisins
2 tablespoons lemon juice
1/2 cup maple syrup
1/2 teaspoon cinnamon
2 tablespoons cornstarch
CRUMBLE TOPPING
1/2 cup sweet rice flour
1/4 cup oat flour
1/4 cup barley flour
1/4 teaspoon salt
1 teaspoon double acting baking powder
3/4 cup palm sugar, maple sugar, sucanat, or date sugar
1/4 teaspoon cinnamon
1 cup old fashioned oats
1/2 cup vegetable shortening

Preheat oven to 350 degrees. Coat an 8 x 8-inch baking dish with cooking spray. Core pears, cut into bite-sized pieces and add to dish. Toss in raisins and lemon juice. Add maple syrup, toss gently, then sprinkle in 1/2 tsp. cinnamon and the cornstarch, stirring gently to combine. To make topping, combine flours, salt, baking powder, sugar, 1/4 teaspoon cinnamon, and oats. Melt shortening (about 30 seconds in the microwave does it) and drizzle into flour mixture, stirring to combine until it has the consistency of a course granola (not paste). Spread topping evenly over pears. Bake in center of oven 40 minutes until fruit is bubbling up around the sides.

Nutritional Facts:

Serves: 8
Total Calories: 235
Calories from Fat: 118

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Pear Crumble
Chocolate Fondue
Blueberry Peach Mint Fruit Salad