Apple Cherry Crisp

photo credit: vegfamily.ca

Recipe from The Everyday Vegan wheat-free, gluten-free option, soy-free

This is an easy, healthy, tasty apple crisp that can be modified to include other fruits or ingredients of your choice.  Unlike a lot of fruit crisps, I have kept the fat content low. This makes for a very healthy snack or dessert paired with some non-dairy ice cream or yogurt.

Fruit Mixture:
2-3 tbsp pure maple syrup (depending on sweetness of fruits, see note)
2 tsp arrowroot powder
2 cups chopped apples (cored and peel removed)
2 tsp fresh lemon juice
2 cups fresh or frozen cherries, stems and pits removed (or substitute more apples or other fruits, see note)
1/2 tsp pure vanilla extract
1/4 tsp cinnamon
1/4 tsp freshly grated nutmeg
pinch of sea salt

Crisp Topping:
1 cup rolled oats (use certified gluten-free for a gf option)
1/4 cup oat flour (use certified gluten-free for a gf option)
2 tbsp unrefined sugar
1/2 - 3/4 tsp cinnamon
1/8 tsp of sea salt
1 tbsp pure maple syrup
1 - 1 1/2 tbsp neutral-flavored oil

Preheat oven to 350 degrees. For the fruit mixture, mix maple syrup and arrowroot until smooth. In a large bowl, toss apples with lemon juice, then add maple syrup mixture and remaining fruits mixture. Transfer mixture to a lightly oiled baking dish (8" x 8" or similar size). For the topping, in another bowl, combine oats, sugar, cinnamon, and salt. Mix well, then add maple syrup and oil. Work mixture with your hands, then sprinkle it evenly over the fruit, lightly pressing it down. Bake for 38-43 minutes until bubbling around the edges and lightly browned. Remove and cool a little before serving (lovely served with a non-dairy ice cream). Serves 4-5.

Note:
Try different fruit combinations, such as:
- 2 cups chopped apples; 2 cups blueberries
- 2 cups chopped apples; 2 cups frozen mango chunks
- 2 cups chopped pears; 2 cups frozen raspberries
- 2 cups chopped apples; 1 cup chopped pears, 1 cup frozen berries, 2 tbsp cranberries or raisins

Gingered Pear Crisp (wheat-free option)

From Vive le Vegan! (photo courtesy of Sanja from the Coconut and Raspberry blog)

A festive twist on a fruit crisp that combines sweet pears with the tang of cranberries and the mild heat of fresh ginger. While warm, serve topped with a little vanilla non-dairy ice cream or Celestial Cream (scroll down recipe for cream recipe) for a distinctly delicious dessert.

Pear Base:
3 tbsp pure maple syrup
1 tsp arrowroot powder
5 fresh pears, peeled, cored and cut into thick slices or cut in chunks (roughly 4 1⁄2 cups)
3 tbsp dried cranberries (see note)
2 - 21⁄2 tsp freshly grated ginger
2 tsp freshly squeezed lemon juice
1⁄8 - 1⁄4 tsp ground cardamom
1⁄8 tsp sea salt
1⁄8 tsp allspice

Topping:
1⁄2 cup quick oats
1⁄4 cup ground oats (see Cooking Notes, p.<>)
1⁄4 cup spelt flour (for wheat-free version), whole-wheat pastry flour or unbleached all-purpose flour
1⁄4 cup toasted almond slivers (or other toasted nuts) (optional)
1⁄4 cup unrefined sugar
1⁄4 tsp sea salt
3 tbsp canola oil
1 tbsp pure maple syrup

Preheat oven to 350°F (176°C). For the pear base: in a large bowl, combine the maple syrup with the arrowroot and stir until arrowroot is dissolved. Add the remaining pear base ingredients, and toss through until well combined. Transfer to a lightly oiled 8"x8" baking dish. In another bowl, combine all the topping ingredients, and use your fingers to work the mixture until just crumbly. Sprinkle the topping over the pear mixture, distributing evenly. Bake for 30-35 minutes, until golden and a little bubbly. Serve hot or warm.

Makes 4-5 servings.

Note: Dried cranberries are ideal for a seasonal touch during Christmas or Thanksgiving. However, other dried fruit can be substituted at other times of the year (or if preferred), such as raisins or dried cherries.