Pear Apple Crisp

13 Oct

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It finally cooled down here the past two days. We have been having major rain storms. It’s nice to open the windows. I can’t do it as often as I’d like. I love it. My girls love the rain too. It reminds us all of the years we spent in Seattle. My girls bundle up and run out in the down pour, getting completely soaked. The violent crashes of lightening are titillating. Our cats are the only ones who don’t like.

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When I went to take my kids to school in the morning, the roads were covered in water. I drove to school a completely different way. I was a little scared of driving in the drenched roads. We don’t have a normal drain system here. It makes it very interesting. It’s not like driving in Seattle. The roads get very slippery. We’ve been having so much flooding this year. We are definitely blessed to live on the west side of town. The East side is where most of the flooding occurs.

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I decided to make something my girls will actually love! They love crisps, cakes, cookies, steak, ribs and hamburgers. Half the vegan meals I make for me they never like, if I can even get them to try them. This desert was for them. This would be good to make when you have a bunch of people over, or if you have a big family. Since its just the three of us, we will have delectable leftovers for days. I also tried to make a whipped cream from coconut milk. I tried whipping it for 10 minutes and it wasn’t working. I didn’t let the can of coconut milk sit in the fridge long enough. I decided to just pour it on top anyways. It still tasted divine. I am glad that it didn’t turn out, because later I poured it over some warm, sliced, chocolate chip banana bread. It was the bomb. I suggest you try it.

Update*

I had some pictures I forgot to post. I might as well update this post with them.

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Mixing the apples and pears with the ingredients.

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Topping resembling course crumbs.

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Hot and bubbly crisp fresh out of the oven.

Pear Apple Crisp

Ingredients:

• 5 pears
• 6 apples
• 2 Tbsp mango juice
• 2 Tbsp lemon juice
• 1/2 cup raw cane sugar
• 1/4 cup all-purpose flour
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg

Topping:

• 1 1/2 cups all-purpose flour
• 3/4 cup raw cane sugar
• 3/4 cup turbinado sugar
• 1/2 tsp salt
• 1 cup old- fashioned rolled oats
.• 1 cup earth balance, cold

1. Preheat oven to 350.

2. Peel and core the apples and pears. Cut into chunks. Put into a bowl. Coat with the mango and lemon juice.

3. Whisk the sugar, flour, cinnamon and nutmeg all together. Mix in with the apple and pears. Pour into an 8×11 in baking dish.

4. Put all of the topping ingredients into a large bowl. Mix together with a pastry blender, until everything resembles coarse crumbs. Now pour over the apple and pear mix.

5. Bake for 50 minutes to an hour.

Serve with coconut whipped cream, or vegan ice cream.

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