This crisp recipe is pretty basic– the fruit is sliced, lightly flavored, and baked with a buttery crumble topping. You can substitute any fruit that bakes well– apples, berries, peaches, etc– though you may want to change the spices. You can absolutely make it with normal butter and flour, as there isn’t much chemistry at work here.
I had to use frozen blackberries, which can bake up to be pretty watery. This is why I added flour to the filling. If you’re using all fresh fruit, or fruits less likely to “bleed”, you can leave that out.
I used Bob’s Red Mill gluten free all-purpose flour and Earth Balance “buttery” sticks. Cup for Cup brand flour is also good, but I recently discovered that it contains milk powder.
This recipe fills an 8 x 8 square pan, which I find serves 4. You can double the filling ingredients for a 13 x 9 pan, but the crumble should make enough. All of these measurements are approximate– I usually just eyeball it.
- For the fruit filling
- 4 pears, peeled and sliced
- about 2 handfuls fresh (or frozen) blackberries
- 1T grated fresh ginger
- 1T granulated sugar
- 1 tsp lemon juice
- 2T gluten free all-purpose flour
- For the crumble topping
- 1/2 cup gluten free all-purpose flour
- 1 tsp cinnamon
- 1 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/3 cup vegan butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup rolled oats
- Preheat the oven to 375 degrees F. Grease an 8×8 square baking pan.
- In a large bowl, gently mix the fruit filling ingredients. Set aside.
- In another bowl, combine the crumble topping ingredients. Cut in the butter until the mixture is coarse.
- Place the fruit filling in the prepared baking pan, and sprinkle the topping over it.
- Bake for 30 minutes, or until the fruit is bubbling and the topping is golden brown.