We headed to Nevermore Farm today to visit our CSA and see where our weekly food box comes from. They were having their yearly party for their boxholders and we signed up to bring cut up fruit. I creatively took that to include bringing a crisp and used a recipe I’d seen Ina Garten make on “Amy’s Cooking Show” (A’s name for “Barefoot Contessa”).
http://www.foodnetwork.com/recipes/ina-garten/apple-and-pear-crisp-recipe/index.html
I used half as much sugar with the fruit as it called for, and it could honestly even go lower.
Apple and Pear Crisp
Prep Time: 30 min
Cook Time:55 min
Level: Easy
Serves: 8 servings
2 pounds ripe Bosc pears (4 pears) (I used Bosc and Asian)
2 pounds firm Macoun apples (6 apples) (I used Ladysomethings and some other baking apples from the CSA)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar (I used half)
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (I didn’t use any)
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced
Preheat the oven to 350 degrees F.
Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish. (I used a 9×13 rectangular.)
For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
After the various farm activities – chasing turkeys, picking pumpkins, looking at the gardens, eating fresh pomegranates) we headed home, stopping at Costco on the way home for various groceries and picked up some pork chops.
I put rice into the microwave (very complicated – #5 magic cook :)) and heated up a skillet with some oil. Once it was hot, I tossed in 3 chops seasoned with salt and pepper. Once they had browned on that side, I turned them over. I realized I had put too much oil in to do a good pan sauce, so once they were done, I put in a few tablespoons of flour and mixed in the oil and browned bits. Once it had cooked a minute or two, I slowly added a can of chicken broth, stirring constantly. Then I took out the recycling while it heated to a boil. 🙂 Served with aforementioned rice and some steamed yard-long green beans, cut to bite size.