Pear Crisp With Vanilla Sauce
This oil-free crisp is also very tasty with 2 or 3 cups of fresh raspberries tossed in. Note: this recipe is intended for large gatherings but can be scaled down easily.
Prep: 25 mins
Cook: 1 hr
Total: 1 hr 25 mins
Yield: 20 servings
Ingredients
Ingredients
Filling
- 1 cup dried pears
- 2 cups pear juice
- 14-16 large pears (Bosc or Bartlett)
- 1 cup brown rice syrup
- Pinch of nutmeg
- Pinch of sea salt
- 3 Tbsp arrowroot dissolved in ½ cup of the pear juice
Topping
- 1⅓ cups raw walnuts
- 5 cups gluten-free or regular rolled oats
- 2 cups brown rice flour
- 1 tsp sea salt
- Pinch of cloves
- ½ tsp dried ginger
- ½ tsp maple sugar
- 1 cup brown rice syrup
- ¾ cup applesauce, unsweetened
- ½ cup pure maple syrup
- 1 Tbsp vanilla
Vanilla Sauce
- 1 quart unsweetened vanilla soy milk
- 1 cup brown rice syrup
- ¼ cup pure maple syrup
- 2 vanilla beans (or 2 teaspoons vanilla extract)
- Pinch of sea salt
- 6 Tbsp kuzu (or 4 tablespoons arrowroot)
- 6 Tbsp of water
Instructions
Instructions
Filling
- 1. Soak dried pears in 1½ cups pear juice for 10 minutes.
- 2. Remove the pears from the juice, setting the juice aside.
- 3. Chop dried pears into small ¼ inch pieces.
- 4. Peel, core and slice fresh pears into long thin wedges.
- 5. In baking pan, mix sliced pears, juice saved from soaking pears, chopped pears, brown rice syrup, nutmeg and sea salt.
- 6. Bake 15 minutes at 350 degrees F.
- 7. Remove from heat and fold in arrowroot mixture.
Topping
- 1. Toast walnuts in pan on stovetop, or in oven, until fragrant. Be mindful not to let walnuts burn. Chop coarsely. Set aside.
- 2. In a large bowl, mix together oats, rice flour, sea salt, walnuts, spices and maple sugar.
- 3. Whisk rice syrup, applesauce, maple syrup and vanilla together.
- 4. Pour wet ingredients into dry and mix thoroughly.
- 5. Crumble oat topping mixture over baked pears.
- 6. Bake at 350 degrees F, covered for 40 minutes.
- 7. Uncover and bake 20 minutes more.
Vanilla Sauce
- 1. Slice vanilla beans in half and place in small pot with soymilk.
- 2. Add all ingredients except kuzu and water.
- 3. Bring to slightly less than a boil, reduce heat, and simmer for 15 minutes.
- 4. Strain out the pods of vanilla.
- 5. Thoroughly dissolve kuzu in 6 tablespoons of water and add to pot. Stir until the texture changes and the cloudiness clears. Turn off heat. Do not boil.
- 6. Drizzle sauce on pear crisp when serving.
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