This autumnal dessert is a nice twist on the more usual apple crisp. Unlike cobblers, which are made with a biscuit topping, crisps have a sweet, crumbly upper layer, made here with a combination of oats and nuts. Crisps are best when served quite warm, though not piping hot. You can bake this dessert in advance, then reheat it gently in a 275ºF oven for 15 minutes. Serve with a dollop of lightly whipped cream or a scoop of vanilla or ginger ice cream.
Recipe from: Baking Boot Camp
Spiced Berry and Pear Crisp
Yield 6-8 Servings
- 3 cups mixed berries
- 4 medium pears (Bartlett or Comice), peeled, cored, and diced
- ½ cup packed brown sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon grated lemon zest
- ¾ teaspoon ground cinnamon, divided
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ginger
- ½ cup all-purpose flour
- ½ cup rolled oats
- ½ cup toasted chopped nuts (almonds, walnuts, or pecans)
- ½ cup sugar
- ½ teaspoon salt
- ¼ cup (½ stick) unsalted butter, diced
- 1 egg, lightly beaten
Preheat the oven to 375ºF. Lightly butter a deep 2-quart baking dish or 6 individual gratin dishes.
Combine the berries, pears, brown sugar, lemon juice, lemon zest, ¼ teaspoon of the cinnamon, the nutmeg, and ginger in the baking dish. Spread into an even layer.
Combine the flour, oats, nuts, sugar, salt, and the remaining ½ teaspoon cinnamon in a food processor. Pulse the machine on and off a few times to combine. Add the diced butter to the oatmeal mixture and process just until the mixture looks crumbly.
Spread the oatmeal mixture evenly over the filling and bake in a preheated oven until the top is golden brown and the fruit is tender, about 1 hour.