- 3 pounds firm granny smith apples (9 apples)
- 1 teaspoon grated orange zest
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup old-fashioned quick cook oatmeal
- (1 stick) unsalted butter, melted for 45 seconds on high in micorwave
- 1 cup unsweetened applesauce
- Directions: Preheat the oven to 350 degrees F. Peel, core, and cut the pears and apples into medium slices. Put the apples and pear in a large mixing bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Toss well and then pour into a 9” x12” x 4” baking dish.
- For the topping: combine the applesauce, flour, sugars, salt, oatmeal, and butter a large mixing bowl and mix until the mixture is well blended. Sprinkle over the fruit, covering the fruit completely.
- Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm with vanilla ice cream.
- Directions: Preheat the oven to 350 degrees F. Peel, core, and cut apples into medium slices. Place the apples into a large mixing bowl. Add the lemon zest, orange zest, lemon juice, orange juice, sugar, flour, cinnamon, and nutmeg. Toss well. Pour mixture into a 9” x12” x 4” baking dish.
- For the topping: combine the applesauce, flour, sugars, salt, oatmeal, and butter a large mixing bowl and mix until the mixture is well blended. Sprinkle over the fruit, covering the fruit completely.
- Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm with vanilla ice cream.
- Garnish with a big scoop of vanilla bean ice cream – I like the good stuff!
Apple Pear Crisp – Delicious granny smith apples with oats, sugar and butter. Topped with a giant scoop of vanilla bean ice cream. | www.ceceliasgoodstuff.com
Join me at Now We’re Cooking for my first cooking class. February 9th, 7pm – 9pm “The Perfect Southwest Brunch” featuring recipes from my new cookbook “Flavor of the Southwest” Call Nancy at 505-857-9625 to make your reservation. Class fee is $40 plus tax.
My new cookbook is now available “Flavor of the Southwest” – 320 pages of beautiful southwestern recipes. Each recipe has a picture of the finished dish. The first section gives a description of different types of chile peppers used in our southwestern cuisine. Many of the recipes have been in my family for four generations. The cookbook is getting rave reviews. This would be the perfect gift for that special cook in your life! See it here – “FLAVOR OF THE SOUTHWEST”
Thank you for stopping in. I hope to see you again soon. Remember to check out my new cookbook “Flavor of the Southwest.” Until next time – Bon Appetit, Cecelia Dardanes
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