{vegan} Apple Pear Crisp

Barbara Bakes says: “The secret to a perfect apple crisp is to use great apples. You want to use a combination of sweet and tart apples. Choose apples that stay firm and crisp like a sweet Rome Beauty or a tart Granny Smith, and combine it with a tart Jonathan or a sweet Honey Crisp that will break down a bit when baked.” My personal favorite apples to use are Pink Lady’s, Honey Crisp, and Jonagolds.

In the recipe below, I used pears in addition to apples which create a distinctive flavor, much different than a traditional apple crisp. There are many different fruits you could use to create a crisp (or a cobbler) including peaches, rhubarb, plums, blueberries and/or cherries. You can even add a variety of nuts or even raisins to your crisp if that’s what you dig.

Fruit crisps are easy to throw together and are appropriate for every season as far as I’m concerned! (remember the cherry cobbler I made during the summer??) I don’t know about you, but a fruit crisp always satisfies my sweet tooth without a major feeling of guilt (ahem chocolate & cupcakes.)

Apple Pear Crisp

this recipe was adapted from the Vegan Yack Attack and Minimalist Baker

What you need for the apple & pear mixture:

• 3 apples, sliced thinly (no seeds)
• 3 pears, sliced thinly (no seeds)
• 1/2 lemon, juiced
• 1/4 cup agave nectar
• 1/4 cup raw turbinado sugar
• heaping 1/2 tsp. cinnamon
• pinch of sea salt OR {citrus sea salt}
• 1 Tbsp. cornstarch

What you need for the topping:

• 1/2 cup old fashioned rolled oats
• 1/4 cup wheat flour (you have the option to use Gluten Free flour)
• 1/2 cup light brown sugar
• dash of cinnamon
• handful of pecans, finely chopped
• 1/3 cup vegan butter {Earth Balance}

What you do:

1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper or aluminum foil.
2. Put the apple & pear slices in a large plastic bag or a large bowl, and sprinkle with lemon juice. Toss to coat with sugar, cinnamon, agave nectar, salt, and cornstarch.
3. In a greased baking dish (approx 9×9) layer the apple & pear slices. Set aside.
4. To make the topping, mix brown sugar, oats, flour, cinnamon, and pecans in a medium-sized bowl. Add softened butter and stir until the mixture resembles a crumble.
5. Distribute the oat mixture over the top of the sliced fruit and bake until the fruit is soft and the topping is golden brown (approx 40-45 minutes)
6. Let cool for 15 minutes before serving.
7. Serve with coconut or almond ice cream. There will be liquid at the bottom of your pan that can be drizzled over the top of the crisp.