You all know that I’m not much of a baker even though I love desserts. So when I make a dessert, it has to be easy! This Apple & Pear Crisp is just that. It takes very little time, is uncomplicated but tastes like a restaurant dessert.
I never have received so many ‘oohs and ahhs’ from any dish like this one. There is something about serving a warm dessert with a cold ice cream that melts in your mouth and takes you to another place and time. It’s real comfort. This is also a year- round dessert. I use plums & peaches in the summer, and strawberry & rhubarb in the spring.
This is the perfect Passover dessert and can be made ahead of time and then warmed in the oven while you’re eating your main meal. I switched out the normal unbleached AP flour with coconut flour for this special holiday!
And BTW, I’ve included a special video of me singing in a recent talent show. My blogs are often part of the Three Tomatoes blogs and they asked me to be in their recent talent show on April 3rd.
What an incredible experience singing with 11 talented tomatoes! Here’s a video of my performance singing Peel Me A Grape, a very appropriate song considering who I am in my life. I would love to hear your comments!
Enjoy!
Ingredients
Apple & Pear Crisp
- 3 large apples
- 3 large pears
- 3 tablespoons maple syrup
- 1 cup golden raisins
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon nutmeg, freshly ground
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 Crunchy Oat Topping
Crunchy Oat Topping
- 2/3 cup packed golden-brown sugar
- 1/2 cup coconut flour (or unbleached AP flour)
- 1/2 cup old-fashioned (not quick-cooking) rolled oats
- 1/2 cup walnuts
- 1/2 teaspoon nutmeg, freshly ground
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 8 tablespoons chilled unsalted butter, cut into small pieces (1 stick)
Instructions
Apple & Pear Crisp
- Position a rack in the middle of the oven and preheat to 400F.
- Core, peel and slice the apples and pears. In a large bowl, toss the fruit slices, and raisins with the maple syrup, cinnamon, coriander, nutmeg, lemon juice and zest. Let stand for 15 minutes.
- Spoon the apple and pear mixture and any juices into an 8-cup ovenproof serving dish, or individual 1-cup oven-proof ramekins. With the tines of a fork, break up the largest lumps of topping. Spoon the topping mixture evenly over the apple pear mixture, using it all.
- Set the dish in the oven and bake until the fruit is tender, the juices are bubbling and the topping is crisp and brown, about 35 to 45 minutes.
- Let stand on a rack for at least 10 minutes. Serve hot, warm or cold.
Crunchy Oat Topping
- In a food processor, combine the brown sugar, flour, oats, walnuts, cinnamon, coriander, nutmeg, and salt and pulse to blend.
- Scatter the butter over the oat mixture and process until a soft, crumbly and lumpy cookie-type dough forms.
- The topping can be prepared up to 2 days ahead.
- Cover and refrigerate. Use directly from the refrigerator.
Thanks Holly! Yes. That class helped tremendously!!!
I recommend Robin Zachary!!!
Great recipe. And I loved your singing!! Such a talented gorgeous goddess are you!!
And your food styling class paid off!
Your photos are so professional!!
Love Holly Hummingbird!!