Apple and Pear Crisp
Apple and Pear Crisp
Prep Time: 30 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Servings: 8 people
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)
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.