Saturday, November 24, 2007

Holiday Crisp

4 large honeycrisp apples, peeled, cored and sliced
3 red pears, peeled, cored and sliced
1 Tbsp cornstarch
1/3 cup packed dark brown sugar
2 tsp ground ginger
1 tsp pumpkin pie spice
1 tsp cinnavanillagator extract
zest of one large lemon
juice of one large lemon
1/2 tsp salt
2/3 cup cranberries

1 cup all purpose flour
3/4 cups chopped pecans
3/4 cups chopped almonds
1 cup packed light brown sugar
1/2 cup rolled oats
1 stick butter, melted
1 tsp pumpkin pie spice
1/4 tsp salt


Preheat oven to 375 F. Toss apples and pears with all other filling ingredients. Transfer to a large baking dish. Combine all topping ingredients until moistened. Sprinkle over filling and press in. Bake for 30 minutes or until apples are softened, but still crisp inside, topping is golden and filling is bubbly.

My two cents:
I like apple crisp, especially for breakfast, but I find all apple desserts so bland. To make it more interesting, I substitute pears for some of the apples and add ginger, lemon and cranberries to balance the sweetness and make it a little more seasonally appropriate.

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