Pear and Apple Crumble

If you’d like an alternative to pumpkin pie, or an additional dessert, here’s a good one. It’s especially tasty served warm over vanilla nondairy ice cream.

Serves: 8

• 4 medium bosc pears, cored and thinly sliced
• 3 firm, crsip apples, peeled, cored, and thinly sliced
• 2 tablespoons natural granulated sugar
• 1/3 cup finely chopped almonds
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla extract

Topping:

• 1/2 cup whole wheat pastry flour
• 1/2 cup wheat germ
• 2 tablespoons natural granulated sugar
• 1/4 teaspoon cinnamon
• 2 tablespoons safflower oil
• Nondairy vanilla ice cream, optional

Preheat the oven to 350 degrees.

In a mixing bowl, combine the fruits with the next 5ingredients and stir together until evenly coated. Pour into a lightly oiled 9- by 13-inch baking pan.

In a small bowl, combine the first 4 topping ingredients and toss to coat. Drizzle in the oil and stir until evenly coated. Sprinkle the crumble topping evenly over the fruit mixture. Bake for 35 to 40 minutes, or until the fruits are soft and the topping is golden. If desired, serve warm in bowls topped with nondairy ice cream.

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