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Pear, Apple, and Currant Crisp

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Serves 4 to 6

I used Red Anjou pears (because they’re beautiful), and Opalescent apples because they are very firm. Be sure to use good, firm baking apples like Granny Smith, Winesap, Braeburn, or even Gala.

For the filling:
3 large pears, washed and sliced
1 large apple, washed and sliced
1/4 cup dried currants
1/4 cup granulated sugar
2 tablespoons bourbon (optional)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch ground cloves (Seriously! Just a pinch!)
2 tablespoons cornstarch

For the topping:
½  cup rolled oats
6 tablespoons all-purpose flour
6 tablespoons firmly packed light brown sugar
4 tablespoons unsalted butter, softened
Pinch salt

Adjust oven rack to middle position and heat oven to 350 degrees. Toss all filling ingredients in a large bowl; taste and adjust seasonings, transferring filling to an 8-inch pan.

Meanwhile, mix topping ingredients with hands (or a spoon) into a crumbly mixture. Sprinkle filling with topping.

Bake until crisp top is golden brown and filling is bubbly, 45 to 50 minutes. Serve warm with lightly sweetened whipped cream or vanilla ice cream.

About Sharon Damelio

I love to cook and to write–both of which I learned at my parents’ elbows. After graduating from college, I worked at Fine Cooking magazine as the Assistant Web Editor. After two glorious years there, I returned to graduate school and now work at WhyHunger, an NYC-based nonprofit that is building a movement to end hunger and increase access to fresh, nutritious food. In the kitchen, I fancy myself the culinary version of an armchair-traveler, but I’m also a devoted baker. Some days, when work is overwhelming and the world seems bleak, methodically creating a batch of bread, cookies, or scones is all the relaxation I need.

10 Comments

  6. susan says

    my kind of dessert on a cold evening — love the combination of fruits . . . keep messing up your creations, Sharon — we love the outcome!

    Reply

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