Friday, February 1, 2013

Apple & Pear Crisp

While we've mostly been drinking green smoothies for breakfast, sometimes it's nice to change it up a little.  To that end, I threw together a quick apple & pear crisp the other day because we had some pears that were about to go bad, and by keeping the sugar to a minimum, rationalize that it's totally breakfast food with the addition of some yogurt.

This recipe is another that's highly adaptable, so you can use whatever fruit you have on hand, just varying the sugar and liquid amounts depending.  You can also vary the spices, subbing anything you like for the cinnamon and ginger, or omitting one of them all together.  The only real key I've discovered is to make sure your topping is wet enough and that the butter is really worked in, otherwise the flour never really cooks and stays too blond on the top.  To that end, I never really actually measure when I throw together a crisp, so below is my best estimate.

Apple & Pear Crisp, adapted from Laura Creager's recipe

2 pears, peeled and diced
2 apples, washed and diced
2 Tbsp. flour (white or whole wheat)
2 Tbsp. sugar
1-2 tsp. each of cinnamon & ginger
zest and juice from one lemon

3/4 cups flour (white or whole wheat)
1/2 cup brown sugar, packed
1 cup oatmeal
1/2 tsp. salt
4 Tbsp. unsalted butter, diced
water, if needed

Preheat oven to 350 degrees Fahrenheit.  In a baking dish, combine fruit, flour, sugar, spices, and lemon zest and juice.  Mix together with your hands until evenly combined.

In a bowl, combine flour, sugar, oatmeal, and salt and give a quick stir to mix.  Add in the butter and work together with your hands until the butter is well-integrated and no pieces are larger than the size of a pea.  Now grab some of the topping in your hand and squeeze it, if it holds together in a clump, it's ready.  If it is still super crumbly and falls apart once you release pressure, add a tablespoon or so of water, and work it into the topping mix.  Keep testing and adding water if needed until mixture holds together.  Scatter evenly over the fruit.

Back 35-45 minutes until the top is brown and the fruit is bubbly.  Serve the next morning with yogurt for breakfast.

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