Makes about 8 servings
Ingredients:
For the crust:
For the filling:
- 2 T. dairy-free buttery spread
- 1 medium sweet apple, suitable for baking (such as Cortland), cut into 3/4-inch pieces
- 1 medium pear, suitable for baking (such as Bartlett), cut into 3/40-inch pieces
- 2 C. fresh or frozen cranberries
- 2 T. brown sugar
- 1 1/2 t. ground cinnamon
- Pinch salt
- 1 T. Enjoy Life Foods All-Purpose Flour
- 1/4 C. water
- 1 t. lemon juice
For the crumble:
For the glaze:
- 1/4 C. confectioners’ sugar, sifted
- 2 t. dairy-free milk
- 1 1/2 t. ground cinnamon
- 1 t. vanilla extract
- Pinch salt
Directions:
- Preheat the oven to 375˚F. Lightly oil a 9-inch tart dish
- To make the crust, combine 2 boxes of Soft Baked Snickerdoodle Cookies and the dairy-free milk in a food processor. Process until the cookies are finely ground and stick together when the mixture is squeezed.
- Scrape the mixture into the prepared dish, pressing it into the bottom and up the sides.
- To make the filling, melt the dairy-free buttery spread in a large skillet over medium-high heat. Add the apples, pears, and cranberries. Cook until the mixture begins to soften, about 7 minutes. Stir in the brown sugar, cinnamon, and salt. Cook until the sugar melts. Sprinkle with the All-Purpose Flour, mixing to coat. Pour in the water and lemon juice, stirring constantly, until the mixture is thick and glossy. Remove the pan from the heat and set aside.
- To make the topping, combine the All-Purpose Flour, brown sugar, and dairy-free buttery spread in the food processer. Pulse about 10 times until the mixture is in large crumbs.
- Scrape the fruit mixture into the prepared crust. Sprinkle the crumble topping over the fruit.
- Bake for 20 to 23 minutes, until the crumble topping is browned and the fruit is bubbling. Let cool 30 minutes.
- To make the glaze, put the confectioners’ sugar, dairy-free milk, cinnamon, vanilla, and salt in a small bowl. Mix to combine. Drizzle the mixture over the tart. Let stand 15 minutes to set.
- You can enjoy the tart warm, but the filling will continue to firm as it cools.
- Serve as desired, storing leftovers in an airtight container in the refrigerator for up to 3 days, and any other leftovers to the freezer.