Pear or Apple Crisp | Galactosemia Midwest

Recipe Details

6-8 pears or apples

1/2 c. earth balance “butter” or spectrum shortening

1/2 c AP flour

1 c brown sugar

1 tsp cinnamon

1.5 c Old Fashion Oats

**If using apples may need 1/4-1/2 c water and 2 tbls. lemon juice

Cut apples or pears into bite size pieces. I do not peel them unles the skin is bruised or tough…for a smooth texture peel. Put cut fruit in a regular round pie pan. If using apples – toss in lemon juice before adding to pie pan to prevent browning. Depending on the variety of apple (it’s juiciness) you may need to add a small amount of water after you put in pie pan…if apples are very juicy while cutting you can skip the water. Pears do not require lemon juice or water.

In a bowl mix flour, B. sugar, Cin, and Oats. “Cut in” the “butter” or shortening with a pastry cutter until small crumbs form. If you don’t have a pastry cutter, you can use 2 butter knives…hold them togethter, next to each other in the same hand, and use a cutting motion to mix the butter in and form small crumbs. When the mixture is crumbly pour over pears/apples making sure to cover edges.

Bake 375 for about 30 minutes or until bubbly around edges. Super good with some Soy, rice, coconut vanilla “ice cream”