Pear Apple Ginger Crisp
This is yet another dish that I threw together a couple of weeks ago for the 7th Street Garden fundraiser, but hadn't gotten around to blogging about until now. It's a pretty straightforward crisp concoction . . . with the fresh ginger spicing things up a bit and drawing some compliments at the event. It's hard to go wrong with fresh, in season fruit crisp. What's not to like? This recipe makes enough for an 9"x13" baking dish.
For the topping:
- 1/2 cup light brown sugar, packed
- 1/2 cup sugar
- 1 cup all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1.5 sticks unsalted butter (12 tablespoons), cold and cut into 1/2" pieces
- 1.5 cups chopped nuts, I used pecans and walnuts
- Combine the sugar, flour and spices in a food processor, 30-60 seconds.
- Add the butter and pulse about 12 times.
- Add the nuts and pulse 5 more times, until the mixture looks like wet sand.
- Refrigerate the mixture while you prepare the fruit.
To finish the crisp:
- 6 apples*, peeled, cored and sliced
- 6 Bosc pears*, peeled, cored and sliced
- zest and juice of 1 lemon
- thumb-sized piece of ginger*, peeled and grated
- 1/2 cup sugar
- Preheat oven to 375°F.
- Combine all remaining ingredients in a large bowl, toss and then transfer to 9"x13" baking dish. Scrape the bowl so you don't leave and sweet ginger goodness behind.
- Distribute the topping evenly and bake for about an hour or until the topping starts to brown (begin checking at about 45 minutes).
Comments