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Bombay Chai Pear Crisp
Tea Recipes

Bombay Chai Pear Crisp


Recipe by: LANEY & LU

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Bombay Chai Pear Crisp is a unique take on a cool-weather classic. Designed as a gluten-free recipe, with simple adjustments this recipe can be suitable for those with other dietary preferences.

Adding a dollop of whipped cream to a bowl of Bombay Chai Pear Crisp

Bombay Chai Pear Crisp

Recipe by: LANEY & LU

  • Prep time:20 min + 4 hours of chilling
  • Cook time:45 min


For the whipped cream

For the filling
  • 8 Bartlett pears
  • ½ cup coconut sugar
  • ¼ cup maple syrup
  • ¼ cup lemon juice
  • 1 tsp salt
  • 2 tsp pure vanilla extract
  • ¼ cup tapioca flour
  • 1 tbsp Tea Forté Bombay Chai loose tea, finely ground*
* Note: You will need approximately 4 tbsp of loose-leaf tea to result in 1 tbsp of finely ground tea. Save any extra to use in other recipes.

    For the topping
    • 1 cup gluten-free all-purpose flour
    • 1 cup gluten-free oats
    • 1 cup light brown sugar
    • 1 tsp salt
    • ½ cup coconut oil, melted


    For the whipped cream

    1. Pour the cream into a small bowl. Unwrap the tea pyramids and place them into the cream. Wrap the bowl in plastic wrap and steep in the refrigerator for 4 hours.
    2. After 4 hours, remove the tea pyramids and discard. Pour cream into a medium-sized bow, add the powdered sugar and vanilla extract, and whisk until light and fluffy peaks form. Set aside in the refrigerator until ready to serve.

    For the filling
    1. Approximately two hours after starting the Bombay Chai whipped cream, preheat your oven to 350˚ F.
    2. Cut each pear into quarters. Next, cut off the middle core from each wedge to remove the seeds and stem. Slice each section into quarter-inch pieces.
    3. Place the pears into a medium-sized bowl and add all remaining filling ingredients, tossing to combine. Pour the pear mixture into a baking dish, spreading evenly. Set aside while you make the crisp topping.

    For the topping
    1. Using the same bowl you prepared the pears in, combine all the dry topping ingredients, except the coconut oil. Mix until evenly combined and no sugar clumps remain. Then add the melted coconut oil and stir to combine.
    2. Sprinkle evenly over the filling in the baking dish, covering it completely.

    Bake & Serve
    1. Bake for 45 minutes or until golden brown, and a knife can cut through the pears without resistance.
    2. Allow to cool for 10 minutes before serving. Top each piece with the Bombay Chai Whipped Cream and enjoy!

    Yield: 8-12 servings

    *Bombay Chai is available in loose tea canisters. Pyramid tea infusers are available in the Bombay Chai Event Box.

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