6 to 8 cups cored and sliced or chopped pears and/or apples
1 cup of blueberries, fresh or frozen
1 cup of raisins (optional)
Juice from 1 lemon
1/4 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon allspice
Ingredients
1 cup rolled oats (Not Quick Cooking)
1 cup chopped walnuts or pecans, toasted for 10 minutes
1/2 whole wheat flour
1/2 cup nondairy butter
1/4 cup firmly packed light or dark sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Instructions
Preheat the oven to 350. Have ready ungreased 8 to 9-inch square baking pan at least 2 inches.
To make the filling, in a medium-size bowl, combine the pears, blueberries, raisins (optional), lemon juice, maple syrup, cinnamon, and allspice and pour into a baking pan.
To make the topping, in a separate bowl, combine the oats, walnuts, flour, butter, brown sugar, cinnamon, allspice, nutmeg, and salt. The topping should be crumbly and have the texture of wet sand. If it is too dry, add a little more butter or a couple of teaspoons of water.
Sprinkle the topping over the fruit mixture, making sure it is evenly distributed. Bake for 35 - 45 minutes, or until the pears and apples are soft when pierced with a toothpick or fork. Remove the oven and serve hot. , warm or at room temperature. You can serve a la mode.
Originally Submitted
6/11/2010
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