Saturday, October 18, 2014

OCTOBER RECIPE 2014

October musings...

October is a month to get in your kitchen...and create something earthy...and sweet...as a special treat for you and your family. I am a big believer in eating seasonal foods...and this month pears are in season...as well as cranberries.

Enjoy making...eating...and smelling the wonderful aroma of this classic dessert!


PEAR AND CRANBERRY CRISP  
serves 6

For the fruit filling...
4-6 firm pears...cut into small pieces
1 tablespoon fresh lemon juice
1 1/2 cups cranberries
1/3 cup sugar


For the topping...
1/2 cup flour
1/2 cup chilled butter
1/4 cup sugar
1/4 cup light-brown sugar
1/4 teaspoon cinnamon
1 cup rolled oats
pinch of salt

Preheat oven to 400 degrees. Toss pear pieces with lemon juice.Add 1 1/2 cups cranberries and the 1/3 cup sugar...toss well. In a food processor...pulse 1/2 cup flour with 1/2 cup chilled butter...until pea-size clumps form. Add the 1/4 cup sugar and the 1/4 cup brown sugar...the cinnamon...rolled oats and a pinch of salt to the food processor and pulse until it looks like...large moist clumps ... about 10 times. Transfer the fruit mixture into a 3- quart baking dish and sprinkle your oat mixture on top.Bake until fruit is tender and topping is golden...about 25 minutes. Let cool a bit...and serve with vanilla ice cream if you wish.

Happy October eating!
Victoria

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