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Pear,
Apple, Almond and Cranberry Crisp
The
tart character of cranberries plays well against the sweet
and tender nature of just about any variety of pears and
apples showing up in the markets this time of year.
Whether you like sweet or tart, this dessert is bound to
please. The crisp topping can be made a week in advance
and stored in the freezer until the big day.
Cheat
Sheet: Do you have to toast the nuts? Technically
no and it's a step I skip a lot but when I have the
time to toast them I'm always glad I did.
Tip: It's important
to use a shallow dish. If your three quart dish is too
deep bake the crisp in two smaller shallow dishes.
Tip: Check the crisp
after 30 minutes, if the top browns before the fruit is
cooked, cover tightly with tin foil.
Ingredients
For
the topping
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| 1/2 |
cup
of walnuts, roughly chopped |
| 1/2 |
cup
of Old Fashioned Oats (do not use instant) |
| 1 |
cup
+ 2 Tablespoons of flour |
| 1/2 |
cup
of light brown sugar |
| |
dash
of cinnamon |
| 6 |
Tablespoons
of butter |
For
the filling
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|
| 3 |
pears,
sliced into _" slices |
| 2 |
large
apples cut into _" slices |
| 1 |
12
oz. bag of cranberries |
| 3 |
Tablespoons
of sugar (or more to taste if you prefer sweeter
desserts) |
| 4 |
Tablespoons
of flour |
| 1/2 |
teaspoon
pure almond extract |
| 1/3 |
cup
of apple cider or juice |
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Preheat
oven to 375° and set the rack in the center of the
oven. Mix the walnuts and the oats. Toast on a cookie
sheet in the oven for approximately five minutes.
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Prepare
the topping by placing all of the topping ingredients
into a food processor. Pulse or mix until the mixture
is crumbled to the size of small peas; do not over process.
Set aside. NOTE: You can prepare the topping by hand
in a bowl using a fork or potato masher.
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Place
pears, apples, cranberries, sugar and flour into a large
mixing bowl. Stir to combine coating all of the fruit
with the flour and sugar.
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Add
the almond extract to the apple juice, stir, pour over
the fruit and stir entire mixture once more.
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Pour
into an un-greased three quart oven proof baking dish.
Sprinkle all of the topping evenly over the fruit. Bake
until the fruit is bubbly and the top is golden brown,
50-60 minutes. Serve with non-fat or low- fat frozen
yogurt or ice-cream.
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Tools
of the Trade
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Cutting
board |
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Chef's
knife |
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Cookie
sheet |
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Food
processor or bowl & fork or potato masher |
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Mixing
bowl |
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Ice-cream
scoop |
| Servings:
10-12 |
| Nutrition
scores, per 3/4 cup serving: 340 calories, 34% fat (13
g; 5.3 saturated), 6% protein (4.7g), 60% carbohydrate
(54.4g), 5.5 g fiber |
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