Tuesday, October 10, 2006

an autumn dessert

one sweet thing i have always loved is the understated apple crisp. while it may not have the same status as a gorgeous fluted edge buttery-crusted apple pie, it always disappears quickly with no problems.

the version i am offering here is one which combines two of my favourite fruit: the apple & the pear. if you don't like pears, problem solved: replace the pears with more apples.

autumn apple-pear crisp


4 - 5 large cooking apples
2 - 3 large, firm but ripe bartlett pears [or similar]
1 tsp cinnamon
1 tbsp flour

1 c AP flour
1 1/2 c brown sugar, packed
3/4 c margarine or butter


preheat oven to 375 F then 350 F

in one large bowl combine the flour, sugar & margarine or butter. mix well to form crumbs and set aside or refrigerate while preparing fruit.

peel the fruit and then cut in slices. you may acidulate the fruit with a tablespoon of lemon juice once in the bowl; i do not. place these in a large bowl and mix with the cinnamon & tablespoon of flour. transfer the mixed fruit to an 8 x 8 ovenproof dish.

sprinkle the topping evenly over the fruit and bake for approximately 40 - 50 minutes. bake first 25 minutes at 375 then lower to 350 for remainder of time.

let cool and serve. be forewarned, it is sweet. and addictive.

note: i believe the higher amount of sugar and initial higher baking temperature also help the topping remain crunchy even after a few days in the fridge. i am sure you can reduce the amount of sugar by at least 1/4 c, if you like.