This easy dessert is equally yummy warm or at room temperature.Peel and quarter 1 pound Bosc pears (about 2 pears) and 1/2 pound Braeburn apple (about 1 apple), then cut the pears and the apple into 1/2-inch thick slices crosswise (i.e. horizontally). It works out to about 2 and 1/4 cups pear slices and just over 1 cup apple slices.
Combine the fruit slices in a bowl with 1/4 cup dried tart cherries, 3 tablespoons apricot preserve, 1/2 tsp. grated lemon rind, and 1 tablespoon fresh-squeezed lemon juice, tossing to combine. Spoon the mixture into an 8-inch square baking dish coated with cooking spray and set aside.
Lightly spoon 1/2 cup all-purpose flour into a measuring cup and level with a knife. Place in a food processor, along with 1/2 tsp. cinnamon, 1/8 tsp. salt, and 1/8 tsp. mace. If you can't find the mace, you can omit it, but I highly recommend searching it out; it has a wonderfully rich scent and flavor. I buy mine at an Indian grocer on 1st ave in the East Village.
Pulse about 5 times until combined, then add 3 tablespoons vegan butter (such as Earth Balance) and pulse another 20 times - the mixture should resemble coarse crumbs. Add 1/2 cup regular oats and 1/4 tsp. raw sugar - pulse a final 5 times until combined.
Sprinkle the oat mixture evenly over the pear mixture, then bake at 375 degrees for 1 hour - the topping should be golden and the filling bubbly.
Cool for at least 10 minutes on a wire rack before serving. This makes enough for 5 equal portions of about 310 calories each. You can double the recipe easily to feed a crowd, in which case use an 11x7-inch baking dish instead.
Cost:
lemon $0.79
Bosc pears $2.11
Braeburn apple $0.77
No comments:
Post a Comment