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Fruit Oatmeal Crisp I don't remember where I got this recipe. I've made it with pears, apples and peaches. My favorite apple for this recipe is Braeburn, while my favorite pear is the Boac -- look for ones that are uniformly brown and not too soft. I like to cook the fruit in a large
wok because there's less chance of spilling while
stirring. Then bake in a 9" square pan. You'll be
much happier with a non-stick version, such as from
Williams-Sonoma.
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Can be prepared in 45 minutes or less.
Ingredients:
8 apples,
peeled and sliced
1/4 cup granulated sugar
1-2 teaspoons lemon juice
1 teaspoon vanilla
1/8 teaspoon salt
sprinkle cinnamon and/or nutmeg to taste
1/3 cup
firmly packed brown sugar
1/3 cup all-purpose flour
1/2 cup old-fashioned rolled oats (not the Quick Cooking
version)
1/2 teaspoon cinnamon
1/2 cup finely chopped walnuts
4 tablespoons cold unsalted butter ,cut into small
bits
Directions:
Preheat oven to 375°F .
Peel and slice the apples into the wok. Toss with lemon juice as soon as each apple is sliced to prevent the fruit from browning. Add sugar and salt then cook over medium heat until the fruit has softened. Now add cinnamon and/or nutmeg. Transfer the fruit (but not the juice) to the 9" square cake pan.
Now cook any remaining juice a couple of minutes to reduce its volume and thicken. You need about 1/2-3/4 cup of juice. Remove from heat and add vanilla.
Now add the brown sugar, flour, oats, walnuts and cinnamon into a mixing bowl. (A KitchenAid with paddle beater is great for this.) Beat on medium speed for a few seconds then add the butter a bit at a time until well mixed.
Spread on top of the fruit and bake for 30-35 minutes, or until crisp. (For a crisper topping, you can finish by broiling CAREFULLY for 2 minutes.)
I
like to add dried cranberries or cherries to the fruit while
cooking in the wok. About 1/2 cup is good. Or, you can add
walnuts or slivered almonds just before baking.
Serve the crisp warm with vanilla ice cream.
Serves 4.