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.
As a substitute for the maple sugar in the topping, increase the brown rice flour by ½ cup, and maple syrup by ¼ cup. A 12 by 20 by 2½ inch hotel pan, or large glass casserole dish, is needed. A baking sheet or aluminum foil works fine for a cover.
- Soak dried pears in 1½ cups pear juice for 10 minutes.
- Remove the pears from the juice, setting the juice aside.
- Chop dried pears into small ¼ inch pieces.
- Peel, core and slice fresh pears into long thin wedges.
- In baking pan, mix sliced pears, juice saved from soaking pears, chopped pears, brown rice syrup, nutmeg and sea salt.
- Bake 15 minutes at 350 degrees F.
- Remove from heat and fold in arrowroot mixture.
- Toast walnuts in pan on stovetop, or in oven, until fragrant. Be mindful not to let walnuts burn. Chop coarsely. Set aside.
- In a large bowl, mix together oats, rice flour, sea salt, walnuts, spices and maple sugar.
- Whisk rice syrup, applesauce, maple syrup and vanilla together.
- Pour wet ingredients into dry and mix thoroughly.
- Crumble oat topping mixture over baked pears.
- Bake at 350 degrees F, covered for 40 minutes.
- Uncover and bake 20 minutes more.
Vanilla Sauce Ingredients
Vanilla Sauce Preparation
- Slice vanilla beans in half and place in small pot with soymilk.
- Add all ingredients except kuzu and water.
- Bring to slightly less than a boil, reduce heat, and simmer for 15 minutes.
- Strain out the pods of vanilla.
- 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.
- Drizzle sauce on pear crisp when serving.