Lemon Honey Recipe

This comforting dessert brings together the tart brightness of rhubarb and the sweet softness of pears, all tied together with warm cinnamon and fresh lemon zest. The fruit mixture is baked until tender and then topped with a crunchy, gluten-free crumb made from almond meal and self-raising flour. Its a perfect balance of texturessoft fruit, crisp topping, and aromatic spice. Ideal for a cozy weekend breakfast, a light dessert after dinner, or a make-ahead dish for potlucks. Simple to assemble with pantry staples, this recipe offers a healthy twist on classic fruit crisps that everyone will love.

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 4

Calories: 547.7

Dietary: Vegetarian

Description

This comforting dessert brings together the tart brightness of rhubarb and the sweet softness of pears, all tied together with warm cinnamon and fresh lemon zest. The fruit mixture is baked until tender and then topped with a crunchy, gluten-free crumb made from almond meal and self-raising flour. Its a perfect balance of texturessoft fruit, crisp topping, and aromatic spice. Ideal for a cozy weekend breakfast, a light dessert after dinner, or a make-ahead dish for potlucks. Simple to assemble with pantry staples, this recipe offers a healthy twist on classic fruit crisps that everyone will love.

Ingredients

1/3 cup Stevia-based granulated sweetener
1/3 cup Honey (or agave for vegan)
1 cup Water
1/2 teaspoon Ground cinnamon
4 medium Pears, cored, cut into 8 wedges each
4 stalks Rhubarb, cut into 3cm pieces
2 teaspoons Finely grated lemon zest
1/2 cup Almond meal (ground almonds)
1/4 cup Gluten-free self-raising flour
1 teaspoon Baking powder

Directions

1
Preheat your oven to 180C (350F). Grease a medium-sized baking dish or individual ramekins.
2
In a small saucepan, combine the water, stevia-based sweetener, and honey. Heat over medium heat, stirring constantly until the sweeteners are fully dissolved and the mixture begins to simmer slightly. Remove from heat and stir in the ground cinnamon and lemon zest.
3
Place the pear wedges and rhubarb pieces into the prepared baking dish. Pour the warm honey-lemon-cinnamon syrup evenly over the fruit. Toss gently to coat all pieces thoroughly.
4
In a small bowl, whisk together the almond meal, gluten-free self-raising flour, and baking powder. If the mixture seems very dry, add a teaspoon of melted butter or oil (optional, for crispiness).
5
Sprinkle the almond flour mixture evenly over the fruit, ensuring full coverage.
6
Bake in the preheated oven for 25-30 minutes, or until the fruit is tender when pierced with a fork and the topping is golden brown and crisp.
7
Remove from the oven and let cool for 5-10 minutes before serving. The topping will crisp up further as it cools.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 547.7kcal

% Daily Value *
Total Fat 14.6g23%
Saturated Fat 1.4g7%
Cholesterol 1.2mg1%
Sodium 202.2mg9%
Total Carbohydrate 92.4g31%
Dietary Fiber 33.0g132%
Sugars 23.1g
Protein 23.9g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lemon, honey, pear, rhubarb, almond meal, gluten free, cinnamon, dessert, fruit crisp, baked fruit, vegan option, healthy dessert, easy baking, sweetener, stevia, crumble topping, quick dessert, seasonal fruit, family friendly, brunch

Read it online: https://www.chefs-mate.com/recipe/lemon-honey-recipe-9/