Fall Fruit Crisp

Apples, Pears, Cranberry and Walnuts...how bad can it be?

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
Filling

• 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

Topping

• 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.

A little jack-o-lantern lobotomy fun

 I have this silly tradition of each year using up the pumpkin from the jack-o-lanterns in the kitchen.  Some I'll steam and puree up for soup, pies and such later on.  Others get used fresh grated in Pumpkin Bread.  This version is from an old stand by for zucchini bread adapted to fit the needs of pumpkin.  Not much adaptation was needed as both are similar in texture and water content that its a pretty easy swap out.

Pumpkin Cranberry Nut Bread

• 3 eggs
• 1 3/4 c sugar
• 1 c oil
• 2 1/2 c grated pumpkin
• 2 t vanilla
• 3 C all purpose flower
• 1 t baking soda
• 1/4 t baking powder
• 1 t salt
• 3 t cinnamon
• 1/4 t nutmeg
• 1 c chopped walnuts
• 1/2 c dried cranberry (I use craisin brand)

Heat oven to 350F.  Grease 2 loaf pans.


Beat eggs 3-4 minutes until light.  Add sugar and cream well.  Beat in oil.  Reduce speed and fold in grated pumpkin.  Sift together flower, baking soda, baking powder, salt and spices.  Fold into egg mixture until well blended.  Fold in nuts and cranberry.  Divide batter between the two loaf pans and bake 1 hour until tester comes out clean.