Homemade Irish Cream Pear Crumble

Preheat the oven to 325°F.

In a large saucepan over medium heat, addboth cans of coconut milk and whisk well and continuously. Once it begins to boil, add the coconut sugar and continue stirring until dissolved. Reduce to simmer and continue whisking for 8-10 minutes, until it thickens slightly. Remove from the heat. Add in the coffee and whiskey. Set aside.

Place the pear slicesina large bowl. Add the coconut oil and vanilla. Toss to coat. Add the spices and coconut flour and toss until the pears are well coated. Layer the pears along the bottom of a 9x9-inch baking dish. Slowly drizzle the homemade Irish cream liqueur on top until slightly covered, and stir gently to coat thoroughly. (You might not use all the liquid, but feel free to drink it!)

To make the crumb topping, place the nuts, almond meal, coconut flour, and cinnamon in a food processor and pulse until pieces are small but not pulverized. You can also use a meat hammer or a rolling pin. Pour into a bowl, add the honey, and stir. Slowly add the coconut oil until the crumbs begin to hold together when squeezed between your fingers. (Make sure the mixture is not oily. The amount of coconut oil needed will depend on nuts used, humidity, etc., so add slowly until the desired consistency is reached.) Sprinkle the crumb mixture on top of the pear mixture as best as you can – this is not a crust, but a crumble, so it doesn’t have to look perfect. Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 10-15 minutes, until the pears are soft and the crumble is crispy on top.