Pear Crisp with Vanilla Sauce

Total: 1 hour 25 minutes
Prep: 25 minutes
Cook: 60 minutes
Yield: 20 servings

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.


Filling Ingredients

Filling Preparation

  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 Ingredients

Topping Preparation

  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 Ingredients

Vanilla Sauce Preparation

  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.

Priscilla Timberlake Freedman and Lewis Freedman are the authors of The Great Life Cookbook: Whole Food, Vegan, Gluten-Free Meals for Large Gatherings. As a mother of four, Priscilla frequently found herself in the kitchen. With the creation of weekly community dinners in her home, cooking for a crowd became a joy. Priscilla teaches cooking classes at her local cooperative market, and she is a wellness instructor at Cornell University. In addition to being a dad and a Registered Dietitian, Lewis also teaches yoga and stress management at Cornell University. As an instructor for the Plant-Based Nutrition Certificate, Lewis is directly involved with the growing global movement toward embracing a whole food, plant-based diet.
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