Vegan Fall Pear Slump
This one pot pear dessert includes a biscuit topping that can be used with any seasonal fruit. One recipe that can be used year around. And it's vegan.
Ingredients
Filling
- 4 cups roughly chopped pears ( I kept the skin on) or any fruit
- 1/3 cup maple syrup or organic cane sugar
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
The Slump Topping
- 1/2 cup whole wheat pastry
- 1/2 cup unbleached all-purpose flour
- 1/4 cup maple syrup
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup almond, oat or soymilk
- 1 1/2 tablespoons extra virgin olive oil
- 3/4 teaspoons pure vanilla extract
- 2 teaspoons finely grated orange zest
- maple syrup and sugar for brushing the cooked biscuits
Instructions
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In a 8-9 inch medium saucepan with a lid, add the pears, maple syrup or sugar, orange juice, cinnamon, nutmeg, and water.
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Place over medium heat and bring to a full boil, stirring often. Lower the heat to simmer, cover for 4-5 minutes.
Slump Topping
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In a medium bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
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In a small bowl, combine the milk with the oil, vanilla and zest. Pour the wet mixture into the dry ingredients and stir with a wooden spoon, just until the batter is mixed thoroughly.
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Using a large spoon, about 2 tablespoons, carefully drop the batter onto the fruit mixture. Cover the saucepan and bring to a simmer.
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Cook over low heat for 25 minutes. The biscuits when ready should feel firm and slightly brown.
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Using a pastry brush, lightly coat the top of the biscuits with maple syrup.
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Cool for 15 minutes before serving. Serve non-dairy ice cream or vegan whipped cream.