The perfect ending for a wine and cheese night over at my cousins house. Fall Fruit Crisp, a lovely combo of fresh fall fruit, the crunch of first harvest walnuts under a crispy crumble topping. A universal hit, and using 1 cup ramekins you get perfect portion control.
You'll want to use firm fruit that is ripe like a Bosc pear instead of the softer Bartlett variety. Similarly you'll want to use a firm ripe apple like a Fuji, Gala or Granny Smith over a softer Red or Golden Delicious. The firm fruit holds its shape during baking, the softer cooks to mush and the texture is just wrong in this Fall Fruit Crisp.
Fall Fruit Crisp
- 3 pears - peeled,cored and 1/2" dice
- 3 apples - peeled, cored and 1/2" dice
- 1/2 c dried cranberry
- 1/2 c brown sugar
- 1/2 c chopped walnuts
- 1 t cinnamon
- 1/4 t ground nutmeg
- pinch of salt
- 1 c brown sugar
- 3/4 c flour
- 3/4 c quick cooking oats (not instant)
- 1/4 c chopped walnuts
- 1 t cinnamon
- 1/2 salt
- 1/2 c COLD unsalted butter cubed
Preheat oven 375F convection, 400F without convection
Peel, core and dice apples and pears. Add to mixing bowl. Add dried cranberry, walnuts, brown sugar, salt and spices. Toss lightly to combine. Set aside while making topping.
To make topping in food processor add all ingredients and pulse a few times until butter is evenly crumbled in the topping and you can't see large pieces any longer.
Take 6 ramekins and place on a baking sheet. Divide fruit filling evenly among the ramekins. Divide topping over the fruit filling evenly. Place in preheated oven and bake until rich golden brown, about 25-30 minutes. Serve warm with a dollop of fresh whipping cream.