Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
5 mins
Total Time:
30 mins
Servings:
4
Yield:
4 mini crisps
Ingredients
Topping:
- 1tablespoonhoney
- 1teaspoonunsalted butter
- 4tablespoonsquick cooking oats
- 2tablespoonschopped almonds
- 1pinchsalt
Directions
Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
Lightly coat the inside of 4 oven-safe ramekins with butter.
Combine diced pears, pomegranate seeds, sugar, flour, cinnamon, nutmeg, and salt in a bowl and lightly toss together.
Evenly divide pear mixture among the 4 prepared ramekins and dot each with 1 teaspoon unsalted butter.
Combine honey and butter for topping in a microwave-safe bowl and microwave on high power until butter melts, about 10 seconds. If butter is not fully melted, add about 5 more seconds. Avoid overheating, as this may cause the butter to splatter the inside of the microwave.
Stir in oats, almonds, and a pinch of salt. Evenly divide oat mixture amongst the 4 ramekins.
Set ramekins inside the air fryer basket and air-fry until the topping is browned, 10 to 13 minutes. Cool for about 5 minutes. Serve warm.
Nutrition Facts (per serving)
| 168 | Calories |
| 7g | Fat |
| 27g | Carbs |
| 2g | Protein |
