Wednesday, October 17, 2012

Apple and Pear Crisp - Apple Picking Spoils!

After spending the day at Smolak Farms picking apples, we had loads of apples to put to good use in the kitchen.  That is, of course, if I did not eat them first!  One of Nick's favorite desserts ever is Apple Crisp, so needless to say this was an easy decision.  Last year I made a Fruit Crisp using Ina Garten's Back to Basics recipe, and while it turned out well, I wanted to experiment with recipes a bit.  Since I had some pears on hand from our CSA, I decided to utilize those as well.

Apple Crisp
This time around, I turned to the Williams-Sonoma Essentials of Baking, which had a basic crisp recipe to start with.

The Necessities (recipe adapted from the Essentials of Baking)
  • The Filling
    • 6 cups of chopped and (roughly peeled) apples and pears
    • 2 tablespoons of granulated sugar
    • 1 teaspoon of ground cinnamon
    • 1 tablespoon brown sugar
  • The Toppings
    • 1 cup flour
    • 3/4 cups of old-fashioned rolled oats
    • 1/3 cup granulated sugar
    • 1/2 cup brown sugar (packed tightly)
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 1/2 cup melted butter
So many delicious apples
Weird Pears from our CSA
To begin, I roughly peeled and chopped up the apples and the pears - about 3 cups of each.  I tossed them in a large bowl and added the granulated sugar and cinnamon and stirred them together.  I then poured thefruit into a large flat casserole dish and sprinkled a tablespoon of brown sugar over the top (I love brown sugar!).

Apple Mixture
I set aside the apple and pear filling and combined the dry topping ingredients in a large bowl and gave it a bit of a stir before adding the melted butter.  I continued to stir it together until it reached a nice crumbly consistency.

Dry Ingredients
I spooned the topping over the fruit that I managed to flatten out a bit, being sure to cover all of the apples and pears evenly.  I always think (after the fact of course!) that I should double the topping recipe because it is my favorite part (next time!)  Once I finished topping off the filling, I placed the dish in a 350 degree oven for 40 minutes.

All Done!
The apple crisp was delicious!  The topping was sweet with just a bit of a crunch.  Definitely one of the better toppings I have made.  However, the apple and pear filling didn't have the juices I was expecting.  I did not have any lemon's on hand so I think the lack of lemon juice may have had something to do with it.  That and it did not have nearly the amount of sugar that others I have made, like the previous fruit crisp!

Apple Crisp is Served!
Apple crisp is always such a great dessert and so easy to make.  I think if I were going to make another crisp, I might use the topping as done here and take a bit more of Ina's filling recipe!  If you haven't made one yet, I think a fall crisp is in order :)

What is your favorite fall dessert?


  1. I love crisp, especially a sweet, crumbly topping!

  2. I love how you added pears to this - sounds great! And I love anything pumpkin this time of year (especially my Mom's pumpkin cranberry bread).

  3. For me, crisps are all about the topping, so this looks great to me!

  4. This looks great even without juices. I love crisps. They're easier than pie, and I'd honestly rather eat crisp topping then pie crust.


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