Recipes » Desserts » Pear Crisp With Vanilla Sauce
CNS Logo
Pear Crisp with Vanilla Sauce Recipe

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

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.

Copyright 2023 Center for Nutrition Studies. All rights reserved.

Powered by eCornell

100% online, learn at your own pace

A trusted credential from eCornell

Personalized feedback from our team of instructors

20,000+ students and counting