Apple Pear (or Blueberry) Crisp
2 pounds ripe Bosc pears (4 pears) OR 1 pint blueberries
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced
Preheat the oven to 350 degrees F.
Peel, core, and cut the apples into large chunks. Place the apples and pears in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm with ice-cream.
|Ready to go into the oven
umm… easy and good!
Back home, it was into the kitchen to warm up and make some homey apple muffins. Nothing fancy but full of rustic goodness. They are on the dense side with a crisp outside and tender inside and loaded with apple and raisins.
They are a hearty breakfast favorite in our home.
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup melted butter or margarine
1/4 cup milk (I like to add a splash more)
1 extra large egg, beaten
1 teaspoon vanilla extract
1 cup (large) peeled, finely chopped tart green apple
1 package (1 cup) Sun-Maid Baking Raisins
HEAT oven to 400 F. Grease or line 12 (2 -inch) muffin cups with paper baking cups.
COMBINE flour, sugar, baking powder, cinnamon and salt, mix well.
COMBINE butter, milk, egg, vanilla and apple.
ADD to flour mixture; stir just until dry ingredients are moistened.
FOLD in raisins.
SPOON batter into prepared muffin cups.
BAKE at 400 F in upper third of oven for 20 to 25 minutes or until toothpick inserted in center comes out clean.
red & green skin on the apples
dark maroon cranberries
beautiful golden color of the chopped apple
the texture of the oats and coconut
plump dark raisins
The perfect ending for autumn and Thanksgiving menus.
When she arrived with her own lunch box I thought it would be nice to add a little structured time to the day with a short “homework” (as Ella calls it) page and a related baking project. We played with the number 1, the Letter A(a) and apples. How’s that for starting at the beginning!
She was focused on our baking, enjoying the stirring, chopping, licking the spatula and nibbling on apple slices.
And proud of her pasting and coloring page.