tofugazi

Apple & Pear Crisp
Preheat oven to 350.
Skin, core, and cut into 1/4 inch cubes: 5 tart green apples & 3 pears
Place in bowl, squeeze juice of 1 lemon over the fruit, add 1 tbsp arrowroot powder, 2 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp allspice, 1 tsp powdered ginger, and a pinch of cloves. Toss until all fruit is coated then pour into 9x13 glass baking dish. Drizzle 1/2 cup maple syrup over the fruit. Cover with tin foil and bake 30 minutes.
Sift together 1/3 cup all purpose flour, 1 tsp cinnamon and 1/8 tsp salt. Stir in 1.5 cups rolled oats. In a seperate bowl, mix together 2 tbsp walnut oil, 2 tbsp maple syrup and 1 tsp vanilla or almond extract. 
Fold the wet ingredients into the dry mixture until the oats are well coated and crumbly. 
When the fruit is done baking, remove from the oven and toss, flattening them out evenly. Sprinkle the topping evenly over the fruit and bake uncovered for 30 minutes until the top is crispy.
Serve with a little whipped cream if you’re feeling decadent.

This is easily made gluten free by substituting gluten free flour for the all-purpose. If you are especially sensitive to gluten, get oats that are certified to be free of contamination. Oats are naturally gluten-free but are often grown near wheat or processed on the same equipment as wheat.

Rhubarb & Pear Pie with Cardamom Crust
Sift together 1 cup whole wheat flour, 1.5 cups all-purpose flour, 1/3 cup confectioners sugar, 1 tsp cardamom, 1.25 tsp salt.
Cut 1 cup “butter” and 1/8 cup shortening into the flour with a pastry blender or work in lightly with the tips of your fingers until you reach a consistency like cornmeal. Cut another 1/8 cup shortening into the dough until pea-sized crumbs form.
Sprinkle the dough with 6 tbsp ice water.
Blend gently into the dough until it just holds together.
Divide the dough in half, shape each half into a disc, wrap in plastic and refrigerate for 45 minutes.
Roll out into 2 circles. Line a 9 inch pie pan with half the dough. Slice the other half into half inch wide strips.
Preheat oven to 425 F.
Measure 5 cups rhubarb, unpeeled, cut into 1-inch lengths, into a bowl.
Add 1.25 cups sugar, 1/4 cup cornstarch, 1/4 tsp salt. Stir to combine.
Let sit 15 minutes,  stirring occasionally.
Cut 1 large pear into chunks and add to rhubarb mixture along with 1 tbsp lemon juice.
Pour filling into crust and sprinkle with 1 tbsp “butter”, cut into small pieces.
Weave strips of crust to form lattice crust.
Brush with milk or cream substitute of your choice and sprinkle with coarse sugar.
Bake in lower third of oven at 425 for 30 minutes then lower temperature to 350 and bake for 30 minutes more. Juices should be thick and bubbling. Cool completely on a rack.