Apple-Pear Crisp
3 apples (2 Macouns and a McIntosh)
1 pear (bosc?)
1/3 + 1/6 cup of ww flour
1/3 + 1/6 cup of white flour
1/3 cup of sugar(I know....)
6 T butter
2 t cinnamon
3/4 t ginger
nutmeg
clove
Cut up fruit into 1 inch chunks and put evenly into a 8x8x2 pan.
Add 1/3 cup of white + WW flours, 1 t cinnamon, scant t ginger, sprinkle of nutmeg + dash of clove to bowl. Using a pastry knife, cut 3 T of butter into the mix. Sprinkle over fruit, tapping dish to settle the mixture.
Do the same with the remaining ingredients - covering the previous set.
Bake at 350F for 45-50 mins. (or until the fruit is mushy and bubbling, and the top is slightly browner)
This was based of The Joy ofCooking's apple crisp recipie - I don't use as much fruit (how would it fit?!?!) , I've cut down the butter and sugar, added some whole wheat flour and some more spices. The "crisp" layer was too sugary and too thin for my taste, thus the layer with more flour than sugar (well, it was supposed to be, than I forgot the sugar all together... oops).
We've liked this with plums, but I ran out. Crisps, I've decided, are the perfect way to use up that fruit that you *thought* you were going to eat, but is now a little overripe.
In other news, I've been eating apples at work - raw!! I'd noticed that I didn't usually have my "Oral allergy syndrome" reaction at Samhian - which makes sense combined with the theory that it's a cross-reaction from tree pollen. So, I decided to put it to the test - and it seems that I CAN eat raw apples in October!! I'm excited.
