Sunday, August 12, 2007

2 Recipe #10: Pear & Apple Crisp

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As promised, I'm finally posting some of my original recipes from the last few days of my cooking escapades:


Pear & Apple Crisp

Filling Ingredients:
2 1/2 c. ripe Bosc pears, peeled, cored, & diced into 1 1/2" pieces (about 2 1/2 - 3 large Bosc pears)
2 1/2 c. Granny Smith apples, peeled, cored, & diced into 1 1/2" pieces (about 2 large Granny Smith apples)
1 1/2 Tbsp. ground cinnamon
1 tsp. orange zest
1/2 tsp. lemon zest
1/8 tsp. salt
1/4 tsp. nutmeg powder
1/4 tsp. clove powder
1/4 tsp. allspice powder
1 tsp. vanilla extract
1/8 c. orange juice
1/8 c. freshly squeezed lemon juice

Topping Ingredients:
1/2 c. oats, finely ground in food processor into "oat flour"
3/4 c. whole oats
1/8 tsp. salt
1/8 c. honey (or for strict vegans, substitute applesauce)
1/8 c. unsweetened organic, plain soy milk* (use regular kind, not lite)
1 Tbsp. cold butter, cut into small cubes (vegans can substitute cold vegan butter cubes)

Instructions: Mix together spices for filling in a small bowl, then add wet ingredients and stir. Set aside. Then, transfer diced apples and pears to large mixing bowl from an electric mixer, pour in wet spice mixture, and fold together with a spatula until well-combined and then pour into a 1 1/2 qt. circular, glass or stoneware baking dish that's about 8" across in diameter. (This size dish provides the perfect amount of surface area, so that the topping will completely cover the filling. I prefer to use Corningware's French White 1 1/2 qt. circular baking dish, which is ideal for this purpose.) Set aside. Wash out the mixing bowl and dry, and then pour in the topping ingredients. Mix on medium-low speed until mixture is well combined. When ready, mixture will form into small crumbly pieces. Using a spatula, scoop out the crumbly oat topping and place onto the filling's surface. Be sure to completely cover the filling with topping. Place glass dish onto a large baking tray (to keep your oven's interior clean if crisp should bubble over). Place tray into oven and bake (uncovered) on 350°F for about 55-60 minutes or until crisp. Serve with a dollop of vanilla (soy) ice cream or lite non-dairy whipped topping and enjoy!**

Chef's Notes: *Be sure to use regular, plain soy milk, and not the lite version. A bit of fat is needed to brown the top of the crisp. :)

**Vegans: Please note that just because a topping is labelled as “non-dairy” doesn’t mean that it’s truly dairy-free. That’s because most non-dairy whipped toppings commonly found in supermarkets contain  casein/sodium caseinate, (in the form of sodium caseinate), which is a milk protein derivative. So, be sure to carefully read the labels and be on the lookout for this. If you're looking for vegan toppings, you can either try your hand at making your own (using full-fat coconut milk, cornstarch, and other ingredients, etc.) or just buy a ready-made vegan whipped topping. If you can’t find vegan whipped topping in your area, you can always purchase them online. For example, the vegan whipped topping "Hip Whip," which can be ordered online from The Mail Order Catalog for Healthy Eating.

2 comments:

Anna said...

Hi Corey,

thanks for your recipes! I've skimmed through a few of them and definitely going to cook this one today. Apples, pears, cinnamon, ... umm

Jackie denise said...

I made this a few weeks ago, It is easy to make and a really nice change to traditional crumble, the oats included in recipe make the topping more interesting. The species complement the dessert very well and loved the crunchiness of the pears with the apples, delicious and healthy I would say.

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