One of my favorite winter time desserts is a basic fruit crisp. My mom made this a lot growing up—but her original recipe calls for wheat flour and wheat germ, as well as butter and honey. The recipe below is adapted to be vegan and gluten free, using buckwheat and brown rice flours along with maple syrup. I also used a mix of persimmons and pears, but these can be replaced with apples, peaches, or any other similar fruit. Not to toot my own horn—but this new version is delicious. Buckwheat flour and maple syrup are a delightful and healthy combination.
This is a great way to use apples that have a few bad spots or pears that are getting soft without resorting to composting. Serve with vegan coconut milk whipped cream for a special treat or with almond milk for a twist on your traditional breakfast.
3 pears, any kind sliced
2-3 Fuyu persimmons, sliced
1 cup gluten free rolled oats
½ cup buckwheat flour
½ cup brown rice flour
½ cup earth balance (or similar vegan spread) softened
½ cup maple syrup
2 tsp. cinaamon
Put sliced pears and persimmons in a greased 9” x 13” pan. Sprinkle with water. Combine the rest of the ingredients. Bake at 350 degrees for 30 to 40 minutes, or until the fruit is soft. Serve warm or cold, plain or with a topping.