Fall Pear & Apple Crisp

Fall Pear & Apple Crisp

Fall fruits are always amazing, and this dessert brings the best of the fall fruits together in such a beautiful way. I prefer sweet apples over tart, and the Fuji has long been my favorite. I eat Fuji apples every day when they are in season, so I thought I’d try them baked in a cobbler or crisp and see how they held up. I was absolutely thrilled with the results! They are so full of flavor and so sweet, you could easily cut down the sugar in this recipe when using the Fuji or another sweet apple variety. Fresh pears and dried cherries gives this crisp a deeper character and tastes just like home on a cool fall evening.

What’s your favorite fall fruit? Share it in the comments!

4 apples cored & sliced thinly (about 4 cups)
4 pears cored & sliced thinly (about 4 cups)
1 cup dried cherries or cranberries
1/2 cup vegan sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 Tbsp whole wheat flour (or oat flour for a gluten-free version)
1/2 cup water
1 cup rolled oats
1 cup whole wheat or oat flour
1/2 cup brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
3 Tbsp almond milk
1/4 cup coconut oil
1 tsp vanilla

Preheat oven to 350°

Combine apple, pears, and cherries in a large bowl.

In a small bowl mix together 1/2 cup vegan sugar, cinnamon, nutmeg, and 1 Tbsp flour. Toss sugar mixture with apples, pears, and dried cherries to coat evenly. Transfer fruit mixture to 9 x 13 baking dish and add 1/2 cup water.

In a small bowl combine oats, 1 cup flour, brown sugar, baking powder, and baking soda; stir to combine. In a separate bowl combine almond milk, coconut oil, and vanilla. Pour oil mixture into oat mixture and mix well. It should have a crumb-like consistency.

Top apples and pears with crumb topping and bake for about 45 minutes. Serve with vegan vanilla ice cream!

Servings: 12
Per serving: 286 calories (56 from fat), 6.2g total fat, 4.9g saturated fat, 0mg cholesterol, 32mg sodium, 58g total carbohydrate (5.5g dietary fiber, 35.6g sugar), 2.9g protein, 3% vitamin A, 10% vitamin C, 4% calcium, 9% Iron

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