This Apple Pear Crisp has layers of cinnamon-y pear and apple slices, with a crispy, buttery topping. Perfect for fall! Plus, it’s vegan, and gluten-free.
First off, I hope that everyone had a terrific weekend. Whether you live in the states and celebrated Thanksgiving, or live in other parts of the world and were able to ogle all of the incredible recipes posted this past week, I’m sure you enjoyed yourselves in some way. 🙂
Unlike a few other bloggers, I don’t have any leftover recipes for you because… I don’t have any leftovers! (always a good sign) And if you didn’t check out my instagram, I’ll tell you all about what I had for dinner on Thanksgiving.
First, I made my rendition of Isa’s Seitan Roast Stuffed with mushrooms, in which I halved the seitan recipe, added pecans, spinach and rosemary to the stuffing, and used button mushrooms and green onions. It turned out SO good! I am always in charge of making the sweet potato casserole, and for the past couple of years I’ve made Susan’s Sweet Potato Casserole with Pecan topping from Fat Free Vegan.
But, this year I improvised and loosely based mine off of hers; and I’m telling you, I need to share this recipe with you! It’s so good! Plus, not too sweet. Then there was the garlicky mashed potatoes (simple enough), olives and a spinach side-salad.
Really, the little amount of leftovers that I did have were eaten up for brunch that I made for a couple of girlfriends and I, the next morning. Mmm.. Mimosas. But, besides that, I have something else for you. A dessert that is filled with fruit, and great for serving around the holidays: an Apple Pear Crisp.
If you’re anything like me, you’ll have an issue with trying not to eat all of the crispy, crumble topping off of the sweet slices of fruit the moment that you pull that baking dish out of the oven. You can liken the topping to a buttery granola mix, which sounds good in my book!
One Year Ago: Sweet Potato Casserole Oatmeal
- 3 Small Gala apples, Sliced thinly (no seeds)
- 3 Pears, Sliced Thinly (no seeds)
- 1 tablespoon (15 g) sugar
- 1 tablespoon (5 g) corn starch
- 1 teaspoon Ground Cinnamon
- 3/4 cup (80 g) quick-cooking oats
- 1/4 cup (54 g) cold vegan butter
- 1/4 cup (28 g) pecans, diced
- 3 tablespoons (45 g) sugar
- 1 teaspoon vanilla Extract
- 3/4 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/8 teaspoon Salt
- Preheat the oven to 350º (180C or gas mark 4) and get a baking dish out that is approximately 8.5×4.5×2. In a small bowl, whisk together sugar, cornstarch, and cinnamon.
- Start layering the fruit in the bottom, first one layer of apple, and sprinkle roughly 1/2 teaspoon of sugar mixture over it. Then, add a layer of pear, and another sprinkle of sugar mixture. Repeat until all fruits have been layered.
- Place the oats, butter, pecans, sugar, vanilla, cinnamon, ginger, and salt in a medium-sized bowl, and crumble together with a fork (or use your hands). Make sure that the chunks of butter are pebble-sized at the largest, and stir together until it makes a crumbly, slightly even consistency.
- Spread the oat mixture over the top of the sliced fruit and bake for 35-40 minutes, or until the top starts to darken in color. Take out of the oven and let cool for 15 minutes until serving. This goes perfectly with some vegan vanilla ice cream!
There will be some a little liquid at the bottom of the baking dish once you're done baking. It's not enough to be bothersome, but if you don't want that, add a little bit of oats between layers to soak some moisture up.
Nutrition Information:Yield: 6
Amount Per Serving: Calories: 237Total Fat: 10gSaturated Fat: 2gUnsaturated Fat: 0gSodium: 50mgCarbohydrates: 35gFiber: 5gSugar: 22gProtein: 2g
The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.
Lastly, make sure to share this recipe with your loved ones, or maybe bring some to your coworkers? They’ll love you for it, I assure you. 😉
What were some of your favorite dishes from Thanksgiving?
EDIT: While this post was written in 2012, it has been updated with newer photos and gram measurements. Some of the older photos have been kept in the post for novelty! <3