ABOUT THE RECIPE:
Last Thanksgiving I decided to get creative with my dessert. Rather than preparing a classic apple pie, I whipped up a fantastic crisp with a base of apples, pears and dried cranberries to give it a festive holiday twist. Topped with oats, sunflower seeds and coconut, the topping stands in beautifully for a traditional crust. After serving my twist on a much-loved holiday treat, my sister exclaimed, “Wow! This is Better Than Apple Pie!” Enough said.
Makes 6 to 8 servings
INGREDIENTS:
FILLING
1 heaping teaspoon vegan margarine, softened, for coating dish
4 medium bosc or d’anjou pears, cored and sliced
3 medium sweet red apples, cored and sliced
1/2 cup sweetened dried cranberries
2 tablespoons freshly squeezed lemon juice
1/2 cup, firmly packed, dark brown sugar
2 1/2 tablespoons maple syrup (see note)
2 teaspoons ground cinnamon
TOPPING
2 cups rolled oats
1/2 cup raw, unsalted sunflower seeds
1/3 cup plus 2 tablespoons, firmly packed, dark brown sugar
1/3 cup unsweetened shredded dried coconut
1 teaspoon ground cinnamon
1/3 cup vegan margarine, softened
2 tablespoons maple syrup
Preheat the oven to 350 degrees F. Liberally coat a 9- by 12-inch, or similar sized, casserole dish, with vegan margarine.
To make the filling, put the pears, apples, cranberries, and lemon juice in a medium-sized bowl and gently toss with a large spoon to combine. Add ½ cup brown sugar, 2 ½ tablespoons maple syrup, and 2 teaspoons cinnamon, and stir with a large spoon to coat. Transfer the fruit mixture to the prepared dish.
To make the topping, put the oats, sunflower seeds, 1/3 cup plus 2 tablespoons brown sugar, coconut, and 1 teaspoon cinnamon in a medium-sized bowl and stir with a large spoon to combine. Add the vegan margarine, and mix it into the oat mixture, until thoroughly combined, using your hands or a dough blender.
Spread the oat mixture in an even layer over the fruit and drizzle 2 tablespoons of maple syrup evenly over the top. Cover, and bake for 35 to 40 minutes, or until the fruit begins to soften. Uncover, and bake for an additional 10 to 12 minutes, or until the topping is crisp and fruit filling is bubbling hot. Let cool for at least 20 minutes before serving. Serve warm or at room temperature. Tightly covered and stored in the refrigerator, the crisp will keep for up to 3 days.
Chef’s Note: For a less sweet dessert omit the 2½ tablespoons maple syrup in the filling. Proceed with recipe, as directed.