Fabulous – yet completely unphotogenic – Fruit Crisp
I think my favorite dessert of all time is apple crisp. I have never liked pie very much in its traditional form, that pesky crust getting in the way. Just the fruity filling topped with those sugary sweet crispy crumbles makes my tastebuds swoon.
Of course once in a while you have to mix things up… well just a bit anyways. I found a great recipe suggesting a fruit crisp using apples, pears, and cranberries. Some added spices, a few quick alterations to make it dairy-free, and what the heck, just another little tweak to make it vegan, and we had a winner!
Alas, my favorite dessert happens to be one of the most unphotogenic, so please forgive me for the lack of an image showing the luscious contents. Somehow the jumble of crumbs and fruit compote is best left to professional photographers rather than my rookie attempts. Nonetheless, here is a quick view and recipe! Enjoy….
Fabulous Fruit Crisp
(Vegan, Dairy-Free, Egg-Free)
- 5 pears and/or apples (I used 3 pears, 2 apples, and I like to leave the skin on for flavor and fiber), cored and cubed
- 1/2 cup dried cranberries
- 1 tablespoon whole-wheat flour (really, any flour will do)
- 2 tablespoons maple syrup
- 1 1/2 tablespoons lemon juice or orange juice
- 1/2 cup whole-wheat flour
- 1/2 cup packed brown sugar
- 1/2 cup quick cooking oats
- 1/4 cup finely chopped walnuts
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger (optional)
- 7-8 tablespoons margarine or a scant 1/2 cup (I like Earth Balance Buttery Sticks)
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.
Mix the apples, pears, cranberries, 1 tablespoon flour, maple syrup, and juice in the prepared dish.
In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, spices, and margarine to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
Bake 30-40 minutes, or until brown and crisp on top.
In my house, this makes about 6 servings, but we like our crisp!