I originally planned to make an amazing blueberry cobbler today, but when I got to the grocery store and saw the ridiculous price of the blueberries, I just couldn’t bring myself to buy them.
I was getting ready to leave when I spied the massive pile of pears right in front of the door. Bingo!
Pears are at their best in the fall, and I have never really baked with them before so today was my golden opportunity to experiment! Since I was already at the grocery, I turned to my emergency recipe source: MOM (yeah, not my iPhone like you were expecting. I don’t have the patience to use 3G while I’m in the grocery store, okay?).
She found a recipe to send to me, so I grabbed a few pears, some apples, and maple syrup and headed home.
So now you know the truth… I’m no old seasoned pro when it comes to pear apple crisps. I’m quite the opposite, actually. When I’m planning for my blog, this is not my ideal. It’s a little scary committing time and money to a recipe that could be a total flop. But with pears, apples, and cranberries, how could anything go wrong?
I was giddy to get started on this recipe when I got home. I love baking with seasonal foods. It’s fun to only be able to use things for a short time because it makes creates so more anticipation as that season approaches! In the summertime, I can’t wait to gorge myself on home grown tomatoes and homemade pesto. In the fall, it’s Honey Crisp apples, anything pumpkin, as you know, and anything involving cranberries – cranberry muffins, cranberry relish, etc.
Take note: fresh cranberries are only sold in between October and December, so stuff your freezer full of them while you can!
Anyway, despite my fear of failing on my first try with this recipe, it did not disappoint. In fact, it completely exceeded my expectations! This is the best crisp I’ve ever had! No joke, people. It’s the perfect combination of everything. The cranberries are the perfect undercut for the sweetness of the pears and the apples. The cinnamon and allspice compliments the flavors of the fruit exquisitely. The toasted pecans in the topping add the delicious nutty flavor and crunch. I could go on all day!
I know what I’m making for the family on Thanksgiving (and eating for dinner tonight).
*WARNING: This is a highly photogenic dish to make. Be prepared for several delays as you pause to take pictures of the beautiful fall fruits. AH.
Preheat oven to 350 degrees.
6-8 cups of cored and sliced pears and apples (I used 2 pears and 1 apple in mine)
1 cup cranberries, fresh or frozen
Juice from 1 lemon
¼ cup pure maple syrup
1 tsp cinnamon
½ tsp allspice
Mix filling ingredients together in medium size bowl.
Pour 8-9” baking pan or pie dish (needs to be at least 2 inches deep either way)
1 cup rolled oats
1 cup chopped and toasted pecans
- I toasted them in a skillet on the stovetop on medium heat for about 5 minutes. You can also toast in oven for 10 minutes on at 325 degrees.
½ cup whole wheat flour
½ cup of nondairy butter (I use Earth Balance nondairy spread) – may need to be melted a bit.
1/3 cup turbinado or brown sugar
1 tsp cinnamon
¼ tsp allspice
¼ tsp nutmeg
¼ tsp salt
You can use the same bowl for mixing the topping together after you pour the filling into the pan. I’m all about having less clean up!
Combine all topping ingredients in medium size bowl. Mix together until it has the texture of wet sand.
Spread the topping over fruit until it’s evenly distributed.
Bake for about 40 minutes until the fruit is soft (test with a toothpick).
Best served warm and with a cup of black coffee.