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Hey, everybody! It's Jason Andrew Wrobel, AKA JWRO
here on the JWRO Show, bringing you another delicious
vegan recipe and vibrant living tips for your every day
pleasure. Today I am going to be doing a fall and winter favorite,
but doing it vegan and glutton-free style. Today, I'm going to be
doing a pear- apple crisp. Fresh pears, fresh apples,
crispy, crunchy, pecan, glutton-free goodness on top.
So let's get going by starting our fruit filling. You want
to grab yourself a two to three quart, you could either
do a glass Pyrex baking dish, you could also do a
metal one. I prefer glass, especially when I'm working with fruit dishes. I
just like the way it seems to cook through better.
And we're going to take right around three to four cups of
sliced Fuji apples. Go ahead and grab a handful, and
just layer them in the baking dish. Then with our
fresh Bosc pears, again about four cups worth. Now what we're going to do
is pump up our apples and pears by adding some great
ingredients. The first thing I want to add is one tablespoon
of arrowroot powder. Next up, I have one quarter cup of
organic grade B maple syrup. Then, we're going to add a quarter cup of
pureed apples. Then, we're going to zest it up with the orange
zest, from half a large Valencia orange. Go on and
sprinkle this right over the top. And then last, I
have a spice mixture here. I have but a half of a teaspoon of ground
cinnamon, a quarter teaspoon of ground ginger, and a
quarter teaspoon of Himalayan Crystal salt. Sprinkle that
on top as well.
All right, this is, again, a hands-dirty type of recipe,
so get in and mix it all up. Now we're going to put
this in the oven for about thirty to forty minutes, at
400?F. Let it get all bubbly, and nice and golden-brown.
In the meantime, we're going to make our crumbly, pecan
topping that makes this into a crisp. So we start by taking
a half cup of glutton free oats. Add that right into a
mixing bowl. Continuing with our dry ingredients, I have a half cup of all-
purpose glutton free flour here. Now, for a big time
protein bump in our pear- apple crisp, I'm going to be
adding one full scoop of my Sun Warrior Warrior Blend
protein powder. This is a mix of awesome proteins here, we've got
cranberry, pea, hemp, medium triglycerides of coconut. So it's
really simulable, has fat-burning properties, and has
nineteen grams of plant-based vegan protein per scoop. So,
let's pop this open and add some of this delicious - I say cake-
battery, because it tastes like vanilla cake batter to me, that's how
good this is. So let's add a heaping scoop right there, of
our Warrior blend to the bowl. Now let's add a heaping
pinch of salt. If you're into measuring this portion, I like an eighth
to a quarter of a teaspoon.
Now in terms of our liquid ingredients to help bind all of
this together and make our crisp, I have three tablespoons of Grade B organic maple syrup.
Then I'll be adding three tablespoons of roasted pumpkin
oil. You guys could rock a little bit of sunflower oil, or even walnut
oil would taste great in this recipe too. Now grab a
spoon here, a rather large spoon, and go ahead and give
it a quick mix. What you'll start to notice, is that things start
to get a little bit clumpy here, right. We start to get a little
chunkage, a little bit of clumpage, and that's exactly what we
want before we add our raw pecans to the mix. I've got a half of a
cup of crushed raw pecans that we're going to add to the mix.
Alright, the crumbles looking great, let's set that
aside and go check on our pears and apples in the oven.
It smells, like some golden-brown pear and apple action is
going on, let's take it from the oven, and top this
baby with our pecan crumble. So what I'm going to do
is just take some handfuls of our crumble, and sprinkle it generously over
the top. Alright, so things are looking awesome here,
totally covered with our great pecan crumble. So let's
pop it back into the oven for another ten minutes, just to
get the crumble flavor nice and integrated with our pears and our apples.
[pause]
Okay, that's the smell of a crisp that's done and ready to
be eaten. So let's pull it out of the oven and plate it
up.
All right, here's the moment of truth. . . Mmmm. Oh wow.
There's a lot of layers of flavors going on in here
right now. The softness of the apples and the pears, a
little bit brown and caramelized, so sweet. The crunchiness of the flour
and the pecans and all of the toppings. This is really
an easy and delicious way for you guys to bring a
healthy dessert to one of your holiday parties, or bring in the New
Year, all organic, glutton-free, vegan dessert action here with our
pear-and-apple tart.
If you guys dug this video give it a thumbs up and leave
me a comment below, on what's your favorite way to use
fruit during this season. This is Jason Andrew Robell,
you guys, from jasonwrobel.com, that's Jason Wrob - as in baby - el.com,
here on the JWRO Show, bringing you delicious vegan recipes and
vibrant living tips, and I'm rocking out with the Sun Warrior
tribe, and want to thank them for hooking us up with
the awesome Warrior blend protein.
Be sure to subscribe to both of our channels to get the
latest healthy videos, and follow me on all the social
media networks. I'm on Facebook, Twitter, Instagram,
Pinterest. Catch up on all the action from my culinary exploits. I'm out of
here you guys, I have to just find something to do with
this. The good thing about this is it keeps for a few days.
You can actually freeze this too if you wanted to.
There's actually too much but, it ain't going to last that long. I'll catch
you guys on the flip-side. Peaches. Actually, it's not
peaches. Apples. Pears. But you could actually sub peaches for
this too, fyi.
See you guys later.