The first recipe was inspired by ourbestbites.com peach crisp which is a good recipe but because I do not use white sugar the oats were still pretty hard after baking the last peach crisp so I made some changes when I converted over to the apple crisp recipe.
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| Gluten Free, Egg Free, Dairy Free, Soy Free Apple Crisp and Pear Tart |
APPLE CRISP Gluten Free, Egg Free & Dairy Free
Filling:
6-12, peeled and sliced apples (I used a variety of types and sizes)
1/2 cup coconut palm sugar
1 tablespoon cornstarch
2 tablespoons cinnamon
1/2 cup coconut palm sugar
1 tablespoon cornstarch
2 tablespoons cinnamon
1 teaspoon cocount oil
Crumb Topping2 1/2 cups gluten free old fashioned oats
1/2 cup coconut palm sugar
1/2 cup honey
3/4 cup Gluten Free All Purpose flour (I used Bob's Red Mill)
12 tablespoons cold Earth Balance Soy Free Margarine
1 Tablespoon flax seed
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup coconut palm sugar
1/2 cup honey
3/4 cup Gluten Free All Purpose flour (I used Bob's Red Mill)
12 tablespoons cold Earth Balance Soy Free Margarine
1 Tablespoon flax seed
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Preheat oven to 350.
Instructions
For filling, gently combine sugar, cornstarch and cinnamon in a large bowl, add apples and toss gently. Let stand while making topping, tossing occasionally. Transfer to a 10" x 15" pan that’s been greased with 1 teaspoon of coconut oil (or cooking spray if you prefer). If you don't have a pan that is this big use a smaller one and less apples or split the recipe between 2 8" square pans. The apples just need to fit into the pan before baking.
For filling, gently combine sugar, cornstarch and cinnamon in a large bowl, add apples and toss gently. Let stand while making topping, tossing occasionally. Transfer to a 10" x 15" pan that’s been greased with 1 teaspoon of coconut oil (or cooking spray if you prefer). If you don't have a pan that is this big use a smaller one and less apples or split the recipe between 2 8" square pans. The apples just need to fit into the pan before baking.
For topping, combine oats, coconut sugar, honey, flour, flax, nutmeg, and cinnamon then cut the margarine into small cubes and use a spatula, pastry cutter or your fingers to crumble the mixture together. Sprinkle topping evenly over pan.
Bake for about 40 minutes if using a large pan or 30 minutes if using the smaller pans. The topping should look golden brown and crisp, and I the liquid in the bottom should be boiling and to starting to pop though the topping and outside edges. Let cool to luke warm before serving. If desired spoon over coconut ice cream.
PEAR TART - Gluten Free, Dairy Free, Egg Free
This recipe is based on Peach Tart
1 cup coconut sugar + 1 tsp, reserved
1/2 cup Dairy Free, Soy Free Margarine
1 cup GF All Purpose Baking Flour
1/2 tsp Xanthan Gum
1/4 cup Applesauce
1 tsp Baking Soda
2 tsp Baking Powder
1 tsp GF Vanilla Extract
1 Tbsp Organic Unfiltered Apple Cider Vinegar
8 -12 Bartlett Pears, small, pealed & sliced
1/2 tsp Cinnamon
Step 1
Preheat oven to 350°F. Grease a 10-inch tart pan with coconut oil.
Step 2
Step 2
Cream sugar (reserving 1 tsp of sugar for later) and margarine with a mixer.
Step 3
Step 3
Add flour, applesauce, baking powder, baking soda, vanilla and vinegar to the sugar mixture. Combine well.
Step 4
Step 4
Spoon into the tart pan and spread so it covers the bottom.
Step 5
Step 5
Cut pears and place in a the dough starting from the edge of the tart and filling it in until the dough is covered. I would even try overfilling next time because even though the dough rises significantly it then deflates and the tart is not as full as it could have been.
Step 6
Step 6
Mix cinnamon and sugar and sprinkle on the tart.
Step 7
Step 7
Place in the oven and cook for 25 to 30 minutes.
Step 8
Step 8
Let cool before cutting
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| Pear tart on top and Apple Crisp on the bottom |
