Recipe by justcallmetoni
Served this for Thanksgiving this year and it was a hit. Warm soft fruit with a crispy crunchy topping. A perfect way to celebrate the best of fall's bounty in a comforting but enlightened dessert. The fruit should total about 3 pounds and you should feel free to use your favorite varieties of apples and pears. (Although the NI information presented here suggests 4 points, the recipe builder states 3 points.)
Top Review by DuChick
Toni, this is another winner! No one will guess that this is so healthy and low fat. I'd like to try this using Splenda rather than regular sugar and maybe add a few cranberries...ah, for next time! Delicious, sweet combination and generous servings! MERP'd for Potluck Tag.
- 1⁄2 lemon, juice of
- 2 bartlet pears
- 3 granny smith apples
- 1 golden delicious apple
- 2 tablespoons whole wheat flour
- 3 tablespoons sugar
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ginger
- 1 dash nutmeg
- 1⁄2 cup whole wheat flour
- 6 tablespoons sugar
- 1⁄2 cup old fashioned oats (not instant)
- 1⁄4 teaspoon ginger
- 3⁄4 teaspoon cinnamon
- 3 tablespoons unsalted butter, cold
- 2 tablespoons pureed pear baby food
Directions See How It's Made
- Preheat oven to 375 degrees.
- Prepare an 11 by 7 baking or casserole dish with a light coating of cooking spray.
- Squeeze the juice of a half lemon in to a large bowl and add water. This will help keep the peel fruit from browning while you are peeling and cutting.
- Peel and core the fruit. Slice into thinnish slices, suggestion is to cut the pears in eighths and the apples in tenths. As you are cutting place the fruit in the bowl of water and juice.
- Mix together the remaining ingredients for the fruit layer in a small bowl. Drain the fruit and pour in the prepared baking pan. Toss together with the sugar and spice mixture.
- In a medium bowl, combine the dry ingredients, flour through cinnamon.
- Cut the butter into small cubes or slices into the bowl and mix with a fork breaking up the butter into small mini pea sized bits. (I find it easiest to do this by hand.) At the end, you will have a very fine crumb.
- Add in the two tablespoons of pear puree and mix, the size of the crumbs will grow now with additional moisture.
- Sprinkle the crumb coating across the top of the apples and pears.
- Bake for 45 minutes until th fruit is bubbly and the top is crisped and browned. Actual cooking time will vary according to the thinness f the slices. Check about 5 minutes before the stated cooking time.
- Serve warm or cold.