Fall Fruit Crisp with Sweet Cashew Cream

Sweet Cashew Cream

  • 1 cup thick cashew cream (see instructions below)
  • ¼ cup liquid sweetener of choice (maple syrup works well)
  • 3 tablespoons liquid coconut oil
  • 1 teaspoon vanilla
  • pinch of salt

To make thick cashew cream: Put cashews in a bowl covered with water and soak overnight. If you’re in a pinch, boil water and soak cashews for one hour. Drain cashews and place in blender. Cover with fresh, filtered water; the water should just barely cover the soaked cashews. Thoroughly blend in blender.

Blend thick cashew cream with all other ingredients in your blender. For a thinner cream serve warm or at room temperature, and for a thicker cream refrigerate for a minimum of four hours (or overnight for best results).

Fall Fruit Crisp

Topping:

  • 2 cups flour
  • 1 cup rolled oats
  • 1 cup brown sugar
  • 1 cup vegan butter (I use soy-free Earth Balance)
  • ½ cup non-hydrogenated shortening
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Filling:

  • 2 Bosc pears
  • 5–7 apples, ideally an even mix of Braeburn and Golden Delicious
  • 1 cup fresh cranberries
  • ¼ cup lemon juice
  • ½ cup flour
  • ½ cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom

Instructions:

Preheat oven to 375 degrees F.

Prepare the filling by peeling and evenly chopping pears and apples. Mix in a bowl with cranberries and lemon juice. Put into a greased 9”x13” pan. Mix dry ingredients together in a separate bowl. Distribute evenly over fruit.

Mix topping ingredients thoroughly, with two forks or a pastry blender cutter. Distribute evenly over fruit, and press down lightly. Bake 35 to 40 minutes.