These Pear crisp are the perfect autumn dessert. Fresh Bartlett or Bosc pears take this dish to a new level that apples simply cannot touch. However, if you have on hand are apples, you can use them instead. This recipe comes from cookbook : Quick and Easy Vegan Comfort Food by Alicia C. Simpson
Vegetable oil for the ramekins
1/4 non-dairy cream cheese
1/4 cup brown sugar
1/4 tsp grated nutmeg
2 large Bartlett or Bosc pears, peeled, cored, and roughly chopped
1/4 cup oats
1/4 cup unbleached all-purpose flour
handful of raw pecans, roughly chopped
1/4 cup non dairy butter
Preheat oven to 375 degrees
oil 2 9 or 10 ounce ramekins
Combine non dairy cream cheese, 2 tablespoons brown sugar, and nutmeg. Stir in the pears, and spoon into the ramekins.
Mix the oatmeal, flour, 2 tablespoons brown sugar, and pecans. And the non dairy butter then cut it in with a pastry blender or fork. Sprinkle this mixture over the pears.
Place the ramekins on a baking sheet covered with foil to catch any drippings. Bake for 45 minutes or until the pears are bubbling. Serve warm.