This one is now tried & tested and definitely APPROVED!
See Corlea Smit’s adjustments below the original recipe:
Ingredients
mix of 10-12 medium apples and pears, peeled, cored and chopped (a variety of both sweet and tart tastes – about 8 cups worth)
lemon juice (about 2 tsp)
1/2 cup turbinado sugar
1 1/2 Tbsp cornstarch
1 tsp cinnamon
1/4 tsp of nutmeg
1/4 tsp of allspice
1/2 tsp of salt
heaping 1/2 cup vegan sugar
1 Tbsp of molasses
1/3 cup gluten free flour blend
3/4 cup gluten free old fashioned oats
1/2 cup ground raw pecans
1/2 teaspoon cinnamon
7/8 Tbsp (little less than one stick) non-dairy butter melted, such as Earth Balance
Instructions
1. Preheat oven to 375 degrees and lightly grease a 13×9 baking dish.
2. Add apples and pears to a large bowl and sprinkle with lemon juice. Toss to coat with turbinado sugar, cornstarch, cinnamon, and salt.
Add lemon juice while preparing the fruit to prevent browning
Stir and coat the fruit
3. Transfer to baking dish and set aside.
The base of the crisp is ready
4. In a clean bowl, add vegan sugar, molasses, flour, pecans, oats, and cinnamon and stir. Add melted butter and mix until it resembles wet sand.
Add the melted vegan butter/margarine
Ready to bake!
5. Sprinkle topping over the fruit and bake until apples and pears are soft and topping is golden brown (between 45 minutes to 1 hour).
6. Let rest 10-15 minutes before serving.
Source: Archive
Corlea Smit’s adjustments:
Used normal flour since none of us are gluten-free, and white sugar for the filling, regular brown sugar for the topping. I used plain vegetable shortening for the topping, which worked wonderfully.
But my best suggestion is to leave the pecans in pieces, not ground up.
I used almost a full cup, and it really made the topping special.
Oh, and don’t skip the molasses in the topping either – it’s worth it to get that extra depth of flavor.
This one is now tried & tested and definitely APPROVED!
