Happy Autumn Northern Hemisphere!
Oct. 18th, 2009 02:03 pmPear and Apple Crisp

Filling:
3 Bosc pears, peeled, cored and cut into 3/4" chunks
3 Granny Smith apples, peeled, cored and cut into 3/4" chunks
2 Tbsp lemon juice
2 Tbsp dark brown sugar
1-2 Tbsp ground cinnamon
1 tsp ground nutmeg
1/2 cup hard apple cider
1 Tbsp all-purpose flour
Pinch salt
Topping:
1 cup rolled oats
1/3 cup all-purpose flour
3/4 cup dark brown sugar
1/4 tsp salt
1/2 cup (1 stick) melted butter
1/3 cup chopped pecans (I used Trader Joe's candied pecans)
Preheat oven to 375F. When cutting the fruit, toss immediately in lemon juice to prevent oxidation. Add the rest of the filling ingredients to the fruit and mix thoroughly. Place filling in buttered 2-quart shallow baking pan.
Combine topping ingredients except for nuts. Sprinkle on top of fruit, then sprinkle that with nuts. Bake for 30-40 minutes or until fruit is tender.
Serve warm or room temperature (or even cold!). Great with vanilla ice cream.

Filling:
3 Bosc pears, peeled, cored and cut into 3/4" chunks
3 Granny Smith apples, peeled, cored and cut into 3/4" chunks
2 Tbsp lemon juice
2 Tbsp dark brown sugar
1-2 Tbsp ground cinnamon
1 tsp ground nutmeg
1/2 cup hard apple cider
1 Tbsp all-purpose flour
Pinch salt
Topping:
1 cup rolled oats
1/3 cup all-purpose flour
3/4 cup dark brown sugar
1/4 tsp salt
1/2 cup (1 stick) melted butter
1/3 cup chopped pecans (I used Trader Joe's candied pecans)
Preheat oven to 375F. When cutting the fruit, toss immediately in lemon juice to prevent oxidation. Add the rest of the filling ingredients to the fruit and mix thoroughly. Place filling in buttered 2-quart shallow baking pan.
Combine topping ingredients except for nuts. Sprinkle on top of fruit, then sprinkle that with nuts. Bake for 30-40 minutes or until fruit is tender.
Serve warm or room temperature (or even cold!). Great with vanilla ice cream.
no subject
Date: 2009-12-29 09:34 pm (UTC)no subject
Date: 2009-12-30 04:46 am (UTC)That said, this sounds *really* good.
http://www.foodnetwork.com/recipes/paula-deen/french-coconut-pie-recipe/index.html
And it sounds like it would have that baked custard consistency I like in a coconut pie.
no subject
Date: 2009-12-30 04:17 pm (UTC)