I love taking trips to the orchard to pick my own apples, and this crisp is how most of my over-enthusiastically gathered bushels of fruit end up being prepared. While usually eaten as a dessert, it makes an even better breakfast. The best part: there are no special baking skills required!
- 4 crisp and firm pears
- 6 crisp and firm apples
- ¾ cup cranberries (optional, but delicious)
- 1 tsp cinnamon powder
- ½ tsp nutmeg powder
- ¼ tsp cardamom powder (unorthodox, but I love it)
- 2 tbsp lemon juice
- ¾ cup chilled butter
- ⅓ plus ¼ cup white sugar
- ⅓ cup brown sugar
- 1 ½ cups rolled oats
- ¾ cup plain flour
- pinch of salt
Peel and chop the pears and apples into wedges. Toss together with the cranberries, lemon juice, the ¼ cup of white sugar, and spices. Spread evenly in a baking dish.
In a bowl, use your fingers to mash together the flour, oatmeal, remaining sugar, butter and salt until the mixture crumbles. Sprinkle evenly across the top of the fruit.
Bake at 180°C until brown and crispy on top, and warm and bubbly underneath (roughly one hour).
This article originally appeared in the October 2014 Sacrifice issue of Aquila Style magazine. For a superior and interactive reading experience, you can get the entire issue, free of charge, on your iPad or iPhone at the Apple Newsstand, or on your Android tablet or smartphone at Google Play
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