Pear Apple Crisp (Vegan & Gluten-Free)
4 ripe bosc pears
2 sweet apples (macoun, honeycrip, or braeburn work well)
3 tablespoons gluten-free oat flour *
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon salt
2 tablespoons pure maple syrup (Grade B for vegans)
Juice from 1/2 a small lemon (I use a Meyer Lemon)
1/2 tablespoon lemon zest
1 teaspoon white balsamic vinegar
5 tablespoons gluten-free oat flour *
5 tablespoons quinoa flour *
1/4 teaspoon salt
2/3 cups gluten-free old fashioned oats *
1/2 tablespoon raw almond butter
1 tablespoon almond oil (or your choice of cooking oil)
3 tablespoon pure maple syrup (Grade B for vegans)
2/3 cup chopped walnuts
Preheat oven to 350° F.
For the filling: Peel, core, and chop the apples and pears and put them into a large bowl. Add oat flour, cinnamon, nutmeg, cloves and salt to the apples and pears and toss to coat them. Whisk together the maple syrup, lemon, lemon zest, and balsamic vinegar. Drizzle over the apples and pears and toss to coat. Pour mixture into a pie plate or baking dish with high sides. The mixture should fit comfortably in whatever you use with room to fit the topping on.
For Crisp: Add all ingredients together in a bowl and use your fingers or a fork to mix until it clumps together and gets crumbly. (It should be moist feeling, almost like a cookie dough) Sprinkle on top of apple pear mixture and bake in preheated oven for 35-45 minutes. The mixture should be bubbling and the topping should be browned.
Serve your crisp warm out of the oven or reheat in a warm oven the next day for a few minutes before serving.