Tuesday, November 9, 2010


This is a perfect fall dessert. All the ingredients are readily available. The topping can be made about 4 days ahead and you can bake it a day ahead and reheat. It makes a dinner party a bit easier when you have so many other details relating to the rest of the meal to worry about.


For the topping:

1-1/2 cups flour
1 cup sugar
3/4 cup rolled oats
1 cup cold unsalted butter, cut into chunks

In a mixer with a flat attachment, combine all ingredients and mix on low until large crumbs form and then refrigerate in a container with a tight lid.

For the Filling:

6 firm pears peeled and cubed
4 small oranges peeled and sectioned
1 cup dried apricots
1 cup dried cherries
1/2 cup orange juice
1/2 lemon, juiced
1/2 cup sugar
1 tsp cinnamon
1/4 cup flour
dash of vanilla

Preheat oven to 375 degrees

Mix the pears, oranges, apricots, orange juice, lemon juice, sugar, vanilla and cinnamon. Slowly add flour and mix well. Let stand for about 10 minutes to let combine. Grease a dozen ramekins and pour fruit mixture in and add topping. Place ramekins on a baking sheet.

Bake until bubbling and brown, about 40 minutes. Remove and let cool to room temperature to let them settle. When your guests are finishing their dinners, heat the crisps at 300 degrees until hot for about 20 minutes.

A great addition is a big scoop of ice cream!!!!!


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