Apple and Pear Crisp (gfcf)

Jason has been doing most of the grocery shopping lately and this time he came home with a tray full of about 8 pears which are very ripe (They were on super sale for this reason). In fact there are 3 or 4 left that i need to find a recipe for by tomorow so they don't go to waste.
Today, because i also have a lot of apples, i decided to make this Apple and Pear crisp. I also decided to make it GFCF, so that Liam could have some too,since this is a dish he would more than likely try and like, which his a rarity.(also he has daddys sweet tooth haha)

A few personal notes/tweaks-

For the filling:
I also used Pamelas baking and pancake mix, but dont be afraid to try a different mix or make your own GF Mix!
I used 1 Granny Smith apple, 2 Yellow Delicious and 2 regular ol' pears (that's what we had and i wanted/needed to use more pears anyway)
i did not use the agave nectar, only because i am not a fan and hear its not too good for you (up there with high fructose corn syrup, supposedly ) plus i think Liam may have had an allergic reaction to it a while back but i am not sure so i don't want to risk it....

For the crisp topping:
I used Earth Balance Coconut butter/spread, which is super delicious and i totally recommend it for anyone and everyone. I use it all the time.

EASY APPLE AND PEAR CRISP RECIPE

GFCF Apple Pear Crisp from Glutenfreegoddess

Fruit crisps are easy seasonal desserts. And lucky for us gluten-free goddesses, they translate beautifully to no-gluten status.

Ingredients:

For the fruit filling:

2 Granny Smith apples, peeled, cored and sliced thin

2 Yellow Delicious apples, peeled, cored and sliced thin

1 large red pear, cored, peeled, sliced thin

4 tablespoons unsweetened apple juice

1 tablespoon raw agave nectar

1/2 teaspoon gluten-free Apple Pie Spice (or cinnamon, nutmeg, allspice mix)

Pinch sea salt

For the crisp topping:

3/4 cup organic light brown sugar

3/4 cup gluten-free pancake and baking mix, such as Pamela's Baking and Pancake Mix

1 teaspoon ground cinnamon

3-4 tablespoons Spectrum Organic Shortening or vegan margarine

Instructions:

Preheat the oven to 350ºF. Schmear a deep 9-inch pie plate with vegan shortening.

In a medium to large bowl, toss the apple and pear slices in the apple juice, agave, Apple Pie Spice, and a small pinch of sea salt.

In a separate bowl, stir together the organic brown sugar, gluten-free flour mix, and cinnamon. Add the shortening in dabs and rub between your fingers until moist crumbs form a crumble topping mixture.

Sprinkle a handful of the crumble mixture into the bottom of the prepared pie plate. Spoon in the apple and pear slices; add all the liquid. Top with the remaining crumble mixture.

Bake at 350ºF. in the center of the oven, for 35 to 45 minutes, or until the fruit is fork tender and the filling is bubbling and thickened. The top should be golden brown.

Cool a bit on a wire rack before serving warm or at room temperature. Cover and refrigerate leftovers.

The crisp may be reheated in the oven or a microwave, but it truly is best eaten the day you make it.

Serves 4.

Recipe Source: glutenfreegoddess.blogspot.com

Here is mine:

I couldn't resist, and took a bite of it :) It is SO good. 

Everyone tried some, and its almost gone....

It is the best fresh out of the oven and i would suggest a dollop of vanilla ice cream or frozen yogurt to make it perfect. 

Yum.

Let me know what you think!

Love and Light, 

A