ABOUT THE RECIPE:
The unique crust on this vegan and gluten-free Pear, Apple, and Walnut Crostata features old-fashioned rolled oats, combined with walnuts, raisins, and shredded coconut to make a quick, no-roll crust. This fruity dessert is a cross between an Italian-inspired crostata and a tender fruit pie. For the filling, juicy pears and apples get all dressed up with a dab of sugar—just enough to satisfy your sweet tooth!
Makes 6 to 8 servings
CRUST
2/3 cup raisins
1/2 cup old-fashioned rolled oats (use gluten-free if needed)
1/3 cup chopped walnuts
1/4 cup unsweetened shredded dried coconut
FILLING
2 firm pears (any variety), peeled, cored, and sliced
1 large red apple (any variety), peeled, cored, and sliced
1/3 cup chopped walnuts
2 heaping tablespoons brown sugar or maple sugar
2 heaping tablespoons maple syrup, divided
1/2 teaspoon ground cinnamon
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Lightly coat a 9-inch pie pan with olive oil or vegan buttery spread.
Put the raisins, oats, 1/3 cup walnuts, and coconut in a high-performance blender or food processor and pulse to process until the mixture forms a wet dough. Transfer the dough to the prepared pie pan. Gently press the dough evenly into the bottom and part of the way up the sides of the pie pan.
Put the pear slices, apple slices, 1/3 cup walnuts, sugar, 1 heaping tablespoon maple syrup, and ground cinnamon in a large bowl and stir with a large spoon until evenly coated.
Mound the fruit filling into the crust, smoothing the top as you go. (The fruit will peak out over the top of the crust, but it will cook down significantly while baking.) Bake the pie for 25 minutes.
Remove the pie from the oven and brush the top of the fruit with the remaining 1 heaping tablespoon maple syrup. Loosely tent the pie with foil and bake for 10 to 20 minutes longer, or until the fruit is soft and edges of crust are slightly golden. Transfer the pie pan to a wire rack. To serve warm, let the pie cool for 20 to 30 minutes, carefully slice into wedges and serve.
Alternatively, let the pie cool, then cover and refrigerate for 4 to 6 hours and serve the pie chilled. Covered tightly and stored in the refrigerator, leftover pie will keep about 2 days.