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. If you’re anything like me, you’ll have an issue with trying 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

Apple Pear Crisp

From Vegan Yack Attack | Desserts | American

• Print

• Dig-in

Layers of cinnamon-y pear and apple slices, with a crispy, buttery topping.

Total 01:05

Prep 00:30

Cook 00:35

cal Calories 254kcal

fat Total Fat 11g

sat fat Saturated Fat 3g

chol Cholesterol 0mg

Low sodium Sodium 131mg

carbs Total Carbohydrate 39g

Serving size 196g Calories from fat 99kcal Fiber 6g Protein 2g Sugar 24g

6 servings Servings 1234567891011121314151617181920

Ingredients

• 3 Small Gala apples, Sliced thinly (no seeds)
• 3 Pears, Sliced Thinly (no seeds)
• 1 tsp. Sugar, divided between layers
• 1/2 tsp. Ground Cinnamon, divided between layers
• 3/4 C. Rolled oats
• 1/4 C. Earth Balance Buttery Sticks
• 1/4 C. Pecans, Diced
• 3 Tbsp. Sugar
• 1 tsp. vanilla Extract
• 3/4 tsp. Ground Cinnamon
• 1/2 tsp. Ground Ginger
• 1/8 tsp. Salt

Directions

1. Get a baking dish out that is approximately 8.5×4.5×2.5. Start layer the fruit in the bottom, first one layer of apple, with the edges slightly overlapping; then a layer of pear.
2. After each layer, sprinkled a little cinnamon and sugar on top. Once all of the slices have been used, move on to making the crumble topping.
3. Preheat the oven to 350ºF. Place the rest of the ingredients in a medium-sized bowl, and crumble together with a fork.
4. Make sure that there are no chunks of margarine in the mixture, and stir together until it makes a crumbly, slightly even consistency.
5. Distribute 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 would go perfectly with some vanilla ice cream!

Tips

• There will be some liquid at the bottom of the baking dish, if you care to, add a sprinkle of oats or flour between the fruit layers (prior to baking) to thicken the liquid.

– Nutrition Facts

for 100 grams

Calories Fat Cal.

Nutrition Facts Description Wikipedia

Analyzed by Kitchenbug

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?