Sunday, March 8, 2009

The Simplest Crisp

This simple crisp is light and delicious. And so easy to make. I made an apple one last week, and this week, I used an Asian pear that I got at the farmer's market at Grand Army Plaza last weekend. Really perfect.

Fruit Oat Crisp

Serve this crisp with a dollop of plain yogurt, or for a special treat, ice cream or whipped topping.

5 granny smith apples or Asian pears, peeled, cored, and sliced
Pinch of cinnamon
Pinch of ground ginger
2 tbsp agave
pinch of salt
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
1/2 cup all-purpose flour
3/4 cup quick cooking oats
pinch of salt
1/2 cup melted butter
1/3 cup water

1/2 cup plain or vanilla yogurt; whipped cream or vanilla ice cream

Arrange sliced fruit in any sized baking dish--depending on your taste, you may like a narrow dish or a small deep dish. Season the fruit with cinnamon, ginger, agave and a pinch of salt. In a bowl, combine the sugars, flour, oats and salt; stir in melted butter. Spread mixture over the fruit smoothly. Now, this is the surprising part: Once the oat mixture is set, pour the 1/3 cup of water evenly over the top. Bake in a 375° oven for 30-40 minutes, or until the fruit is tender and the top is nicely browned. The fruit will be bubbling over the oat topping. Serve warm or cooled with yogurt, ice cream or whipped cream. This should serve about four people, or just two people, depending on how much you like it.

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