Pear Miso Oat Skillet Crumble

MAKES 12-INCH CAST IRON PAN; 2 CUPS CASHEW CREAM

GATHER FOR CRUMBLE FILLING:

2 tablespoons Eden Foods Shiro

Miso

¼ cup corn starch

1/3 cup maple syrup

1 cup coconut water

1 lemon

6 pears

½ cup candied ginger, more for

garnish

FOR CRUMBLE TOPPING:

2½ cups rolled oats

¾ cup pumpkin seeds

¼ cup black sesame seeds

1/3 cup refined coconut oil

2/3 cup maple syrup 2 tablespoons Eden Foods Shiro

Miso

FOR CASHEW CREAM (OPTIONAL):

2 cups cashews, soaked 2 teaspoons vanilla extract 1 tablespoon Eden Foods Shiro

Miso

2 tablespoons maple syrup

TO SERVE:

1 pint blackberries

1 small bunch mint Candied ginger, optional

MAKE IT

1. To make filling: Preheat oven to 350ºF.

2. In a large bowl, whisk together miso paste, corn starch, maple syrup, and coconut water. 3. Juice lemon into same bowl. 4. Peel and slice pears (approximately 6 cups), folding them into the whisked mixture. 5. Chop candied ginger and fold into pear mixture.

6. Arrange pears in neat layers in medium or large cast iron pan.

Pour any remaining liquid over the pears.

7. Bring mixture to a simmer over medium heat; turn off heat.

8. To make topping: In a large bowl, stir together oats, pumpkin seeds, and sesame seeds. 9. Use hands to gently massage and evenly distribute coconut oil, maple syrup, and miso into oat mixture.

10. Spread mixture evenly on top of pears in cast iron pan. Press gently into pears.

11. Place cast iron pan onto a baking tray.

12. Bake for 40 to 45 minutes or until fragrant, bubbly, golden.

13. To make Cashew Cream (optional): Add cashews to a medium pan. Cover with water and bring to a boil.

14. Cook for 2 minutes, drain, and transfer cashews to blender. Note: If blender doesn’t have vent, cool cashews first.

15. Add vanilla extract, miso, maple syrup, and ½ cup water to blender. Blend until smooth.

16. To serve: Cool crumble slightly and top with Cashew Cream, blackberries, mint, and ginger.