Apple-Pear Crisp
Yields servings
Sweets
Recipe by Alyssa Moreau
Filling
- 4 apples or pears, peeled and sliceds
- 1/4 cup apple or pear juice
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cardamom
- dash of cloves
- dash of salt
- 1 tablespoon arrowroot or cornstarch mixed with 2 tablespoons water to form a slurry
- 1 tablespoon butter (optional)
Topping
- 1 cup whole wheat pastry flour
- 1 cup oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- dash of salt
- 1/4 cup agave or sugar
- 1/4 cup safflower oil or melted butter
- 1/4 cup walnuts, chopped coarse
- 1/4 cup apple juice, or as needed
Filling
- Place sliced apples, pears, juice and spices in a medium sauce pan.
- Heat to a boil then reduce to a simmer and cook, covered, 5-10 minutes or until the fruit begins to soften. Add the arrowroot slurry and stir until the juice thickens slightly. Place in a 9” pie plate (or 8x8”pan) and dot with one tablespoon butter (optional).
Topping
- In a good size mixing bowl, combine the flour, oats, baking powder, cinnamon, salt. Add in the agave, oil or melted butter, and stir until the mixture forms into pea-size crumbles. Mix in the nuts and then slowly add the apple juice, as needed, to create a cohesive mixture. (this can be done with your hands).
- Place the Topping over the fruit and bake* in 350 degree oven for about 20-25 minutes or until top is browned and crispy. *Depending upon the fruit, sometimes the juice overflows so it is a good idea to place the plate/pan on a square of foil to catch the drippings.
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