Raspberry-Pear Crisp (no egg or dairy)

[Guest guest]

Raspberry-Pear Crisp

 

1 teaspoon safflower oil

1 1/2 cups sliced pears, such as Bosc or d'Anjou

2 cups fresh raspberries

1/4 cup dried currants or raisins

1/3 cup maple syrup

2 tablespoons arrowroot powder or cornstarch

1 tablespoon lemon juice

1 tablespoon grated lemon rind

1 cup uncooked rolled oats

3 tablespoons melted butter or soy margarine

2 tablespoons light honey

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/4 teaspoon cardamom

 

Lightly oil a 9 by 12-inch baking pan and arrange pear slices in

bottom of pan. Cover with raspberries, then currants. Mix together maple

syrup, arrowroot, lemon juice, and rind, and drizzle over pear mixture.

Preheat oven to 375 degrees.

In a large bowl combine oats, butter, honey, nutmeg, cinnamon, and

cardamom. Crumble over pear mixture. Bake crisp until pears are tender and

oats are lightly browned (30 to 40 minutes). Serve warm.

Serves 9.