sometimes life delivers perfect timing because this week at fall fest we are spotlighting apples. how fall is that? what smells remind you of fall? for me, apples baking...either in pie or crisp...do it every time. so, even though it has been 100 degrees each day this week here in napa, (despite the fact that summer was actually very cool) the calendar tells me it is fall. and, since i have wanted to share this crisp recipe with you for weeks now...viola! the recipe follows. when brooke and i were discussing her menu i asked her if she had favorite fruits. her wedding was held on september 12, so we decided to stay "fruit flexible". the only non-negotiable for both of us was that the fruit be local, organic or sustainably grown...and delicious. happily, stone fruits and berries were still in season but...just to be safe...we also selected apples & pears as the combination for the crisp...but you can make it with all apples or all pears...any of the three options would be terrific.
apple & pear crisp
(makes one 9 inch deep dish pie pan. double ingredients for a 9 x 13 inch baking dish)
3-4 green apples, peeled, cored and sliced
3-4 pears. peeled, cored and sliced
(you want 3 1/2 to 4 pounds total fruit)
juice from 1/2 fresh lemon
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
3/4 cup c unbleached flour
1/2 cup brown sugar
3/4 stick very cold unsalted butter, sliced 1/4 inch thick
1/2 cup rolled oats
pinch sea salt
preheat oven to 375 degrees. butter a 9 inch deep dish pie pan (ceramic if possible). place prepared fruit in medium sized mixing bowl. pour in lemon juice to keep fruit from browning. add 1/2 cup brown sugar and spices and stir to combine. set aside.
add flour and 1/2 cup brown sugar to work bowl of a food processor. pulse to mix. add cold butter and pulse until mixture is very crumbly. add oats and salt and pulse just to combine.
add fruit to prepared pie dish. sprinkle topping over fruit. bake in preheated oven for 45 minutes to 1 hour, or until fruit is bubbly and topping is golden brown. serve warm or at room temperature. terrific as is...even better with homemade vanilla ice cream or try pouring a bit of heavy cream over crisp....
since this is apple week, i am also adding the link to a few recipes i posted during the first fest two years ago. i included roasted apple and caramelized onion au gratin soup
this is the last post eligible for the free cookbook! remember when i told you that i had a recipe published in a new cookbook thinkfood, recipes for brain fitness? i was thrilled to receive a couple of copies in the mail. i am featured on page 47!! i have decided to give away a copy...my first ever contest. all you need to do to enter is leave a comment on one of my september 2010 blog posts. tell me in the comments that you would like to be entered in the drawing. i will announce the winner during the first week of october...so be sure to check us out to see if you win.
now it is your turn to participate in fall fest. simply leave your apple tip or recipe or favorite links in the comments below, and then go visit the collaborators listed on the blog away to garden and do the same.
the cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. yes, copy and paste them everywhere! that way, they are likely to be seen by the widest audience. everyone benefits, and some pretty great dialog starts simmering.
always...much thanks to margaret roach and deb puchalla for coordinating fall fest 2010. as always...its been a blast...happy fall everyone..
best and happy cooking!
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