gluten-free (*ampersand* vegan) challenge

On Monday evenings I hang out with a lovely group of women...half of whom are glutarded (that is the politically correct way of saying they have a gluten allergy). So, to challenge myself (and actually be thoughtful of others for once), I wanted to make something gluten free. Side note: one member is soy-free, if I can squeeze that in, its bonus, but I have to start with baby steps here. Tonight, the challenge was an Apple/Pear Crisp to ring in the Spring!

So, with the help of the magnificent Jessica Marie Andrews, we started with the following ingredients...

 Fruit Filling:

3 Fuji apples, peeled, cored and sliced thin

1 large red pear, cored, peeled, sliced thin

4 tablespoons red wine

2 tablespoons fresh lemon juice

1/2 teaspoon cinnamon

For the crisp topping:

3/4 cup organic light brown sugar

3/4 cup gluten-free pancake and baking mix (or gluten free flour)

1 teaspoon ground cinnamon

3-4 tablespoons vegan/soy free margarine spread

Preheat the oven to 350 degrees F. Schmear a deep 9-inch pie plate with vegan margarine spread.

In a medium to large bowl, toss the apple and pear slices with the wine, cinnamon, 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 350 degrees F. 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.

*Adapted from Gluten-free goddess 

Our Final Product