Sunday, November 20, 2011

Recipe of the week: Autumn Fruit Crisp

Fall is my favorite season and this has all the wonderful flavors of fall and will make your house smell amazing!  You need a large deep dish pan for this (I used a super stone pan I got a long time ago from Pampered Chef.)   Thanksgiving is just around the corner and this is a great alternative to pie.  Let me know what you think.  A Votre Sante!  (This is the recipe I submitted to Whole Foods but I'm not sure it made it, seems like there was a glitch with their system.)




6-7 cups sliced granny smith apples (about 3 large, I peeled half and left the peel on the other half)
4 cups sliced bartlett pears
1 1/2 cups coarsely chopped cranberries
2 Tbsp fresh squeezed lemon juice
4 Tbsp granulated sugar
1 cup  organic rolled oats (not quick cooking)
1/2  cup whole wheat flour
1 cup brown sugar
1 tsp cinnamon
1/4 tsp pumpkin pie spice
1/2 cup butter
1/2 cup chopped walnuts

Preheat oven to 375 degrees.  
In a large bowl combine apples, pears and cranberries, toss with lemon juice and granulated sugar.  For the topping, in a medium bowl combine the oats, flour, brown sugar and spices.  Cut in butter until the texture resembles coarse crumbs.  Stir in the walnuts.  Place 1/2 of the fruit in a large baking dish, sprinkle 1/2 of the topping over fruit.  Top with the remainder of the fruit and the the rest of the topping.  Bake crisp at 375 degrees for 30 minutes or until fruit is tender and the topping is golden.  Serve with vanilla ice cream, frozen yogurt or whipped cream.  Serves 8.