Pear and Pomegranate Crisp

2 pears, peeled, cored and diced

1 tablespoon maple syrup

2 teaspoons flour

1 teaspoon lemon juice

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1/3 cup pomegranate arils

1/3 cup pecans

1/3 cup almond flour

2 tablespoons butter, melted

1 heaping tablespoon brown sugar

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon

Pinch salt

Vanilla ice cream

Preheat oven to 350 F.

Place pears, maple syrup, flour, lemon juice, cinnamon and cloves in a medium mixing bowl and toss gently to combine. Divide fruit mixture between 4 mini round cocottes, and then top the fruit with some of the pomegranate arils.

Place pecans in the bowl of a food processor fitted with a metal blade and pulse 3 to 4 times to roughly chop. Add the almond flour, butter, brown sugar, vanilla extract, cinnamon and salt and pulse until a mixture forms. Divide topping evenly between mini cocottes, mounding gently on top of the fruit.

Place mini cocottes on a baking sheet and place in preheated oven. Bake for 20 to 25 minutes, or until topping is lightly golden. Serve warm with a scoop of vanilla ice cream.