I love fruit crisps. The warm juicy filling and the crunchy oat topping relax me like no other food can (not even chocolate). They come together so quickly and are pretty much guaranteed to turn out. I really can’t think of anyway I could mess this up.
Yesterday Janice my bother and I painted my kitchen, bathroom and all the hallways. It was a pretty big job but we got it all done in a few hours (thanks again guys!). Today I want to relax and enjoy the new clean white walls. Part of my relaxing day includes a crisp for breakfast using a Food and Wine recipe from this months magazine. Their recipe calls for nectarines and plums, but the nectarines I have are not quite ripe yet so I swapped them out for pears. The recipe also calls for less sugar than a typical crisp and uses a mix of whole wheat and all-purpose flour to make it a little healthier. It also calls for a butter oil blend instead of just butter, however I just cut back on the butter a little. I left out the orange juice called for only because I don’t have any. I also halved the recipe because I could easily eat an entire crisp in one sitting.
The healthy crisp was definitely just as satisfying as my usual full fat/high sugar version. The ripe fruit provides plenty of sweetness, and there was just enough butter to keep the topping crisp and delicious. The plums also provide a little hit of tartness that is a very nice contrast to the sweet pears. The only thing I might add in the future are some nuts to the crisp topping for a little extra crunch, I think pistachios would be perfect.
Pear and Plum Crisp
- 3 pears, sliced
- 3 plums, sliced
- 1/4 cup raisins soaked in hot water for 20 minutes then drained
- 1/2 cup brown sugar
- juice and zest of one lemon
- 1 tbsp whole wheat flour
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup whole wheat flour
- 1/3 cup all-purpose flour
- 1/2 cup brown sugar (not packed)
- 1/2 cup oats
- 1/2 tsp cinnamon
- 3 tbsp cold butter, cut into cubes
- Preheat oven to 350.
- Make filling; combine all filling ingredients in a large bowl. Toss gently to cover the fruit completely.
- Make topping; Put all ingredients in a large bowl. Using your fingers or a pastry cutter, combine butter into the flour until it has a crumbly texture.
- Pour filling into a 4 by 4 inch dish. Cover with topping.
- Bake for 25 to 30 minutes.
Since this is one of the many magazine recipes I want to make, I’ll be submitting it to Cream Puffs in Venice for Magazine Mondays.