Friday, March 5, 2010

Apple & Pear Crisp with Cranberries and Pecans


Every time I make this the entire house smells of apples, butter and cinammon.  The quintessential comfort food, this is far better than just an apple crisp, since the pears add an aromatic sweetness that's unexpected while the cranberries balance it out with a tartness.  But it's that hint of pecan in the buttery crisp topping that pushes this desert over the edge.  This is my own recipe though I make it regularly for the restaurant I work at, and I'm proud to say people come in looking for it.

INGREDIENTS
2.5- 3 pounds of apples- a tart variety (I use empire)
2 pounds of pears (I use Bosc- be sure they're ripe for maximum flavor)
1/2 cup dried cranberries
3 tbs. flour
3 tbs. sugar
1 tbs. cinammon

Topping:
1.5 sticks of salted butter (room temp.)
1 cup flour
1 cup brown sugar
2/3 cup sugar
1 cup old fashioned oatmeal
1.5 cups pecans, roughly chopped
2 tbs. vanilla extract
1 tbs. cinammon

INSTRUCTIONS
  1. Peel, seed and cut apples and pears into bite size chunks.  Place fruit in a oven safe pan (approx. 9"x13") and toss in the cranberries, and the few tbs. of flour, sugar and cinammon.  Give a quick mix.
  2. While preheating the oven to 350 degrees and making the topping, toast the pecans for about 10 min.
  3. For the topping, mix all the topping ingredients (as listed above and including the pecans) until thoroughly mixed.  Mixture should be moist enough that it sticks together easily and is almost dough like in consistancy.
  4. Top fruit with buttery topping, making sure to crumble it on as best as you can.  Once all the fruit is covered, place in the oven for approximately 50-60 min.  Topping should be golden brown and fruit should be just getting bubbly. Serve warm, topped with icecream.
NOTES

This really isn't an exact science, and you can easily eyeball the amounts and play with the recipe.  The only thing I'd recommend is sticking with a tart apple to prevent it from becoming too sweet.  When adding the topping, try and get as uneven a texture as you can since it will give you more surface area to be crisped.  Also, the riper the pear the more "pear" flavor it will have, so if you can buy them ripe or let them sit for a few days to ripen, you'll get far more flavor.  Hope you enjoy!

5 comments:

  1. Wow. What a gorgeous dessert! I feel happier just for stopping by. Thanks for sharing the recipe. It looks amazing.

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  2. My mouth is watering just reading about it and looking at the fabulous picture! I'll have to make it before too long. Thanks for sharing the recipe. Great pointers too, in your notes.

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  3. Thanks, guys! I can't tell you how easy and foolproof it is. Peeling pounds of fruit is a bit of a pain, but I guarantee it's worth the effort. Perfect on a cold day. : )

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  4. Now this sounds like something I might be able to handle this weekend! Thanks :)

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  5. Yay, Jemi!! Let me know how it turns out for you. I hope you like it!

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