Tuesday, October 8, 2013

Apple Pear Crisp

It has officially arrived. Crisp apples and morning air. Cold office drafts warrant boots. Pumpkin spice Instagram freak outs. Fall made it. In Chicago I always hated fall -- the deep freeze ever-looming -- but here the pleasure outweighs the threat. I've been trying to get in the culinary spirit and delicious Honeycrisps called my name. I love the firm texture and sweet-tart juices. Impeccable raw with a spread of peanut butter and good for baking too. 

I had my mom for dinner the other night and wanted to make simple desert that really let the apples shine. Juicy pears and crunchy oats bringing out the best of the Honeycrisps. 

Crisps are casual and rustic enough that you don't really have to be exact with measurements. Heck, I mixed half of this directly in the baking pan. Left the skins on the apples and pears too. Easy peasy.

The topping comes together in about 2 minutes in a mixer. I really love the texture the oats give and they take on a fabulous crunch in the oven.

Apple Pear Crisp
For filling
2 small Honeycrisp apples, cored and sliced
2 bosc pears, cored and sliced
1 lemon
1/4 cup sugar
1/8 cup flour
1/2 teaspoon cinnamon

For topping
3/4 cup flour
1/3 cup sugar
1/3 cup brown sugar
1/4 teaspoon salt
1/2 cup old fashioned oats
1 stick cold butter, cut into cubes

Preheat oven to 350 degrees. Combine apple and pear slices in a medium-sized baking dish. Zest half of the lemon over fruit and squeeze lemon juice over fruit. Spoon over sugar, flour and cinnamon. Toss to combine. 

Combine flour, sugar, brown sugar, salt, oats and butter in a bowl of a mixer. Mix on low speed for 1 minute until crumbly. Spread evenly over fruit. 

Place baking dish on a sheet pan and bake for about an hour, or until filling is bubbly and topping browned. Allow to rest for a few minutes before serving... it will be hot. Enjoy!

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