I used pears but you can use apples, berries, or a combination of fruits. The fall is perfect for pears, apples, cranberries, persimmons, and almonds. This recipe is not very sweet. You may want to add more maple syrup or sugar if you want it sweeter. Maple syrup is an excellent source of zinc and manganese.
The "crisp" part is nice and light. You can make as much or as little as you like and use dairy free spread or butter. Your choice!! Oats provide a great source for fiber, selenium and manganese. This is an easy recipe to add a little bit of flax to for those added benefits. Flax is rich in fiber, minerals and vitamins ~ Magnesium (nerve transmission)*, Phosphorus (formation of cells)*, Copper (iron absorption)*, Thiamin (energy)* and Manganese (cell regeneration)* to mention a few. (Funky Flax Facts)
Watch the video, print the recipe, prepare any one of the dishes and you'll find yourself saying "That's Vegetarian?!"
*Read on...Harvard Help Guide and Healthy Check Systems
Pear Crisp ~ Vegan
1c Quick Rolled Oats
1/3c Brown sugar
1/2c Whole wheat flour
1T Flax seed meal
1/2t Nutmeg (Or 1-1/2t Pumpkin pie spice)
1/4c Butter or margarine (VEGAN)
8c Pears (approx 11 pears), quartered lengthwise and sliced*
Juice from one lemon
1T White flour
1/4c Maple syrup
Spray 8” pie dish with vegetable oil. Set aside. (Or use ramekins or lined cupcake tins for individual servings) Preheat oven to 350F.
Combine sliced pears, lemon juice, white flour, cinnamon, and maple syrup. Pour into prepared pie dish.
In same bowl, mix dry ingredients of topping - oats, brown sugar, flour, flax meal, cinnamon, and nutmeg. Add cold butter (or margarine) and mush together with hands until crumbly. Spread evenly over filling.
Bake for 30 minutes or until filling is soft when pierced with a fork. If topping gets too dark, cover with foil.
* Substitute apples, plums, peaches, rhubarb, berries, etc or a combination of a few.