Vegan, Gluten Free Apple, Pear, and Cranberry Crisp
Course: Dessert, holidays
Cuisine: gluten free, soy free, vegan
Servings: 8-10 servings
Author: Gena Hamshaw
For the Crisp:
1 1/2poundspeeled and cubed apples
1 1/2poundspeeled and cubed pears
2tablespoonsfreshly squeezed orange juice
1tablespoonfreshly squeezed lemon juice
1/4cuporganic sugar of choicecane sugar, brown sugar, sucanat, demerara sugar, and coconut sugar are all great options
1/4cupoat floursubstitute a GF all purpose flour or whole wheat pastry flour
For the topping:
1 1/3cupsoat floursubstitute a GF all purpose flour or whole wheat pastry flour
3/4cuporganic brown sugarcane sugar, or coconut sugar
1stick8 tablespoons cold Earth Balance, cut into small pieces, or 1/2 cup solid coconut oil (just keep it at a temperature lower than room temperature to keep it solid)
Preheat the oven to 350F and lightly oil a 9 x 13 rectangular baking dish or a 2 1/4 quart oval baking gratin. To prepare the filling, toss all filling ingredients together in a large mixing bowl. Transfer them to the baking dish.
Place the oat flour, oats, sugars, salt, cinnamon, and ginger in a medium sized mixing bowl and whisk them together. Add the Earth Balance or coconut oil and use your fingers to work it into the dry ingredients, crumbling it until the Earth Balance or oil is in very small pieces and the consistency of the mixture is even. Add two tablespoons of ice water. Keep crumbling the mixture together until large crumbs are forming. Pour this mixture over the crisp filling in the baking dish.
Transfer the baking dish to your oven. Bake for 25-40 minutes (this will vary based on your oven, so start checking at 25 minutes), or until the filling is bubbly and the topping is browning slightly. Serve.
Leftovers can be kept in an airtight container in the fridge for up to five days. They taste best when warmed gently, and/or served with some vegan ice cream!