Place oats, almond flour, date sugar, salt, and oil in a food processor and pulse just until mixed. Mixture should resemble coarse crumbs. Do not over mix – you don’t want the oats to turn to flour.
Add honey and pulse several times until mixed. Mixture should be crumbly, but moist. Add a tablespoon or so of water or apple juice if needed to make the mixture moist.
Add nuts and pulse just until mixed. Set aside.
In a large mixing bowl, stir together juice concentrate, honey, and cornstarch or arrowroot.
Wash and peel pears. Cut in half lengthwise and remove core. Dice into small (1/2-inch) pieces and place into bowl. Mix well. (I use my food chopper to cut the pears quickly so they don’t turn brown.)
Transfer pear mixture to an oiled 8-inch x 8-inch baking dish. Evenly distribute topping mixture over pears.
Cover and bake at 350°F for 15 minutes. Remove cover and bake for an additional 15 to 20 minutes or until topping in nicely browned. Different varieties of honey will cause the topping to brown at different rates, so adjust baking time as needed. Serve warm or cold.
Notes
Regular rolled oats work best in this recipe, but quick-cooking oats will work fine too.
If you don’t have almond flour, white flour can be used; however, almond flour is a much healthier option.
A food processor makes an easy job of mixing and mixes the ingredients well, but in a pinch you can use a fork to mix the ingredients.