Prepared by Ron & Terri, May 2004 - Variations: Other fruits may be used in crisps this way. Berries can be baked for slightly less time and apples slightly longer.

2 Tbl Arrowroot Flour	1/2 Cup Roasted Walnuts
Pinch Sea Salt	1 Cup Rolled Oats
¼ Cup Spring Water	2 Tbs Brown Rice Syrup Or Barley
5-6 Ripe Pears, Washed Sliced, And	-Malt
-Cored, (Peeled If Desired)

Combine the arrowroot flour, sea salt, and water in a bowl. Add the pears and gently toss to coat well. Transfer to a greased baking dish and spread out evenly. Separately dry-roast walnuts and oats until golden brown. Chop the walnuts and mix them together with the roasted oats and the rice syrup or barley malt. Spread this topping evenly over the pear mixture, cover, and bake in a preheated 375° oven for about 20 min. Remove cover and let bake another 5 to 10 min. until top is brown.