Mod Veg Kitchen: Pear-Cranberry Crisp

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This is one of four recipes that the Epicurious review were a " must " .

 

Ellen

 

* Exported from MasterCook Mac *

 

Pear-Cranberry Crisp

 

Recipe By : The Modern Vegetarian Kitchen, Peter Berley p420

Serving Size : 6 Preparation Time :0:00

Categories : Fruit Desserts

 

Amount Measure Ingredient -- Preparation Method

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For the Filling:

3 pounds pears -- peeled, cored,

and sliced

1/2 cup fresh or frozen cranberries

1/2 cup apple or pear juice

3 tablespoons pure maple syrup -- to 4 Tbsp

2 teaspoons arrowroot powder

1 teaspoon vanilla extract

1 teaspoon ground ginger

1/8 tsp fine sea salt

For the Topping:

1 cup rolled oats

1 cup whole wheat pastry flour

1 cup coarsely chopped pecans

- or almonds or walnuts

1/3 cup light sesame oil

-or canola oil or softened unsalted butter

1/3 cup pure maple syrup

1 teaspoon vanilla extract

1/2 teaspoon fine sea salt

 

You can use this nubby, all-purpose vegan crisp topping in

combination with any seasonal fruit. Try substituting peaches and

blueberries in the summer, apples and raisins in the winter, or

strawberries and rhubarb in the spring.

 

Preheat the oven to 375F.

 

To make the filling, toss together in a large bowl the pears,

cranberries, apple juice, maple syrup, arrowroot, vanilla, ginger,

and salt.

 

To make the topping, combine the oats, flour, pecans, oil, maple

syrup, vanilla, and salt in a separate bowl and mix well.

 

Pour the fruit into a 2-quart baking dish and cover with the

topping.Cover the dish with foil (shiny side down).

 

Bake for 40 minutes. Uncover and bake for 15 minutes more, or until

the topping is crisp and golden and the fruits bubbling.

 

Serve warm.

 

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Per serving (excluding unknown items): 195 Calories; 2g Fat (8%

calories from fat); 3g Protein; 45g Carbohydrate; 0mg Cholesterol;

1mg Sodium

Food Exchanges: 1/2 Starch/Bread; 2 1/2 Fruit

 

 

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