We made one last trip to our favorite apple orchard this weekend before they closed for the season. In the crisp, early November air, we greeted the chickens, petted the goats, and then headed inside the toasty, warm barn to scarf down a bag of sugary, apple donuts and load up on apples. Our fridge is now fully stocked with about 15 pounds of the most adorable, little round “lunchbox” size Haralson apples…all for the incredibly reasonable price of $10. That should keep us eating fresh, local apples hopefully through Christmas.
I say hopefully because…well, let’s just say if you could catch just one brief whiff of the apple crisp we just made, then you’d understand.
Pears and apples make the perfect pair. Sorry, had to say it. And, since we had a few ripe pears on hand, I modified my usual crisp recipe to incorporate them. One word of caution, though. Don’t try peeling and coring a ripe pair on an apple machine. Yep…turned to mush before my eyes.
Haralson apples are native to Minnesota. They are crisp, tart, and perfect for baking. That is…if you don’t eat them all first.
The best part about this recipe is that you can throw everything together in a few minutes time while you’re preparing dinner, and then set it in the oven to bake while you linger over family dinner. If your family doesn’t typically linger, believe me, this dessert is worth it.
Warm Apple Pear Crisp
3 small apples (I used Haralson – lunchbox size)
1/2 cup all-purpose flour
1 Tbsp all-purpose flour
1 1/2 Tbsp fresh lemon juice
2 Tbsp honey
1/2 cup packed brown sugar
1 tsp cinnamon
1/2 cup rolled oats
1/2 cup butter, softened
Preheat oven to 375 degrees. Prepare an 8 inch square baking dish by spraying with cooking spray.
Peel, core, and slice the pear and apples, and put them in the baking dish. Sprinkle 1 Tbsp flour, lemon juice, and honey over the sliced fruit, and stir slightly to coat evenly.
In a bowl, mix 1/2 cup flour, brown sugar, cinnamon, rolled oats, and butter until the butter is incorporated. Sprinkle over the fruit in the baking dish.
Bake for 40 minutes or until fruit is bubbling and top is golden brown. Serve warm with a scoop of vanilla ice cream on top.