Sunday, November 23, 2008

Crispy Fall

So many factors lead to this Apple / Pear crisp: 1. I picked-up some local Apples & Pears in Saratoga Springs, NY this weekend 2. It is probably the last? week of apple season in Rhode Island so I'll soon have to kiss these babies goodbye until next year 3. Our apartment smells amazing (and the smell sticks around!) when I bake anything with apples, cinnamon, and brown sugar. I decided to try and "health-ify" the traditional crisp recipe (white sugar, white flour, loads of butter).

(This is what happens when you go apple picking at the end of the must climb to get the goods.)

For the topping:
1 1/3 cups whole wheat flour (sub oats if G-F)
1 teaspoon baking powder
3 tablespoons turbinado sugar, or sugar in the raw
2 tablespoons brown sugar
Zest of one lemon
1/4 cup of butter (melted)

For the filling:
2 Pears (diced)
2 Apples (diced)
Generous sprinkle of turbinado sugar
Generous sprinkle of whole wheat flour (sub cornstarch if G-F)
1/2 cup oatmeal
Juice of one lemon
Pinch of Salt

Pre-heat oven to 375

Make topping: Combine all ingridents and mix until small beads form. Refridgerate.
Make Filling: Toss everything together :)
Layer topping on filling and bake for 40 - 50 minutes (remembering to pause and inhale the very "Fall" sweet smells)

*FYI I don't (by nature) like sweet things (they give me goosebumps). So this isn't neccessarily sweet -- I'd add more sugar if you are worried about it.

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