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This can be a morning fruit dish or light evening dessert. For variety, add some fresh blueberries or raspberries!
Recipe courtesy of Harbor View House of 1807, Belfast, VT
Crisp Topping:
1 cup flour
1 cup brown sugar (not packed)
1-2/3 cups rolled oats
2 tablespoons dry milk
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon nutmeg
¾ cup butter
Fruit Filling:
5 apples (we prefer Galas as they stay crisp)
3 pears (we use Bosc for the same reason – they retain a bit a crunch)
Juice of one lemon
Scant ¼ cup sugar
¾ teaspoon cinnamon
¼ - ½ teaspoon nutmeg
Scant ¼ cup water
Combine first 7 topping ingredients. Then cut in butter until crumbly. This topping can be made ahead and will keep, covered, in refrigerator for up to a week.
Preheat oven to 350 degrees. Peel, core and thinly slice fruit – toss with lemon juice. Add all other filling ingredients and mix.
Distribute fruit evenly in a greased 9” x 13” pan. Sprinkle generously with topping mixture (you may have some left over).
Bake at 350 for 25 minutes. Increase oven temperature to 375 degrees and continue to bake another 10 minutes or till lightly golden on top. Cool at least 10 minutes before serving – best when warm.
Note: Fruit and topping for crisp can be prepared the night before. Do not assemble until ready to bake.
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