These days, you have to be really careful how you market ‘sugar-free’ recipes.
Describe a recipe with fruit as being ‘sugar-free’, and you’ll have ten readers scream at you in internet-speak that ‘fruit has sugar!’
So then, you may start writing ‘no sweeteners added’, and if you’ve got stevia in the list, you’ll get a similar reaction.
Sheesh, I’m just trying to tell ya that I didn’t add any sugar!
It used to be that if you didn’t add white sugar, a recipe was considered ‘sugar-free’, but with all the food police out there, you better mind your Ps and Qs. Can’t we all just get along?
To cover all my feather-ruffling bases, these are labeled as ‘no sugar added’. Fair enough?
This recipe comes at an odd time, what with Halloween on the horizon.
I feel like I should be posting something more appropriate in the form of clean-eating Twix Bars, witch’s brew, or the like, but I just didn’t feel the urge to ‘healthify’ any candy bars this year.
I have, however, been in the mood for pears, apples, and blueberries, all of which are in this recipe.
The blueberry filling reminds me of blueberry pie, and the soft, oat-based surrounding layers are bursting with cinnamon pear deliciousness.
This recipe is a crowd-pleaser in our home, which always makes me happy!
- TOP/BOTTOM LAYER:
- 2 large, ripe pears, preferably Bartlett
- ½ c. applesauce
- 1 t. lemon juice
- 2½ t. cinnamon
- 1½ t. baking powder
- ¼ + ⅛ t. sea salt
- 2¼ c. oats
- 1½ c. blueberries, fresh or frozen
- ¼ c. 100% organic apple juice, divided
- 1 T. arrowroot
- ½ t. vanilla
- Preheat the oven to 350 degrees.
- Process the pears until they are applesauce consistency.
- Pulse in the applesauce, lemon juice, cinnamon, baking powder, and salt.
- Add in the oats and process until everything is well combined.
- Meanwhile, heat the blueberries with three tablespoons of apple juice until boiling.
- Lower the heat to a simmer, and cook five minutes, stirring a few times during the process.
- In a small bowl, mix the arrowroot with the remaining tablespoon of apple juice.
- Pour the arrowroot mix into the hot blueberries, stirring frequently.
- Stir in the vanilla and remove the pan from the heat, continuing to stir until thick.
- Lightly oil an 8 x 8 baking dish.
- Spread about half of the batter into the bottom of the dish.
- Top with the blueberry mixture.
- Dollop the remaining half of the oat batter on top, similar to how you would dollop biscuit dough for chicken and dumplings.
- Bake 25-30 minutes.
- Cool, cut, and enjoy!
Inspired by this recipe
Though not a Halloween treat per se, these would be a great snack or breakfast! That way, I’ve at least contributed in some way to your happy Halloween. 🙂
What are your Halloween plans? Are you dressing up?