Apple-Raisin Sesame Crisp

ABOUT THE RECIPE:

Sesame tahini adds pizazz, while pecans provide crunch to this spicy and sweet fruit crisp. This delightful apple-centric dish makes an inviting breakfast treat drizzled with maple syrup, or serve it for a yummy dessert topped with vegan whipped “cream.”

Makes 4 to 5 servings

INGREDIENTS:

APPLE LAYER

• 4 medium Red Delicious, Fuji or Honeycrisp apples (or your favorite apple variety)
• ½ cup raisins (see note)
• 3 tablespoons maple syrup
• ½ teaspoon ground cinnamon
• ¼ teaspoon pumpkin pie spice, apple pie spice, or additional ground cinnamon

 PECAN-SESAME TOPPING

• 1½ cups quick cooking rolled oats (use gluten-free if needed)
• 1 cup pecans halves, coarsely chopped into a small dice
• ¼ cup (lightly packed) dark or light brown sugar 
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ⅛ teaspoon salt
• 3 heaping tablespoons sesame tahini
• 2 tablespoons vegan buttery spread
• 2 tablespoons maple syrup

INSTRUCTIONS:

Preheat the oven to 375°F. 

Put all of the Apple Layer ingredients into a medium-sized bowl and stir with a large spoon to combine. Transfer the apple/raisin mixture to a 2 to 2.5 quart (or similarly sized) casserole dish and spread the mixture into an even layer.

To make the Pecan-Sesame Topping, put the quick cooking oats, diced pecans, brown sugar, ½ teaspoon cinnamon, ginger, and salt into a medium-sized bowl and stir with a dry whisk to combine.  Add the tahini, vegan buttery spread, and 2 tablespoons maple syrup and stir together with a large spoon until thoroughly combined. Sprinkle the topping evenly over the apples and raisins.

Cover tightly and bake for 50 minutes to 1 hour, or until the apples are soft and the granola topping is golden and crisp. (For an extra crisp topping, uncover the casserole during the last 10 minutes of baking.) Put the casserole on a wire rack and let cool for at least 15 minutes before serving warm; or cover, refrigerate and serve cold. Stored tightly covered in the refrigerator, crisp will keep for 3 days.

Chef’s Note: If preferred you can use sweetened dried cranberries, dried cherries or pitted chopped dates, in place of the raisins.