moosewood apple pear crisp
Tonight was Sunday dinner, and we ate:
–Nigella’s roast chicken with lemon from the Sunworks Farm as found at the Strathcona Farmers Market (basically: stuff the chicken with a lemon. Rub with butter and olive oil, and season with salt and pepper. Cook until done).
–broccoli with sesame sauce
–homemade caesar salad (without the chicken, but with the ciabatta croutons and bacon)
-baby potatoes from the Little Potato Company. Now these guys have done a great job of marketing themselves – they are a potato farm near Edmonton, and you can find them everywhere – including the big grocery stores.
And for dessert? An apple crisp recipe adapted from the Moosewood Cookbook, which ended up being apple-pear crisp because I had some soft organic pears in the fruit basket. I adapted it because I added more butter and brown sugar – I’ve made it before – otherwise it is dry. This was a great seasonal ending to a meal.
Here are the reviews from my talkative and descriptive family:
Mike: Very good.
Moosewood Apple Pear Crisp
-adapted from the Moosewood Cookbook
4 pears, peeled, cored and sliced into chunks
2 apples, ditto
juice from 1 lemon
1/4 cup white sugar
1 cup rolled oats
1 cup white flour
1/4 cup brown sugar
1 teaspoon cinnamon
a dash of nutmeg and allspice
1/4 teaspoon salt
1/2 cup melted butter
1/2 cup finely chopped walnuts
Preheat oven to 375 degrees. Put prepped fruit in a 9 inch greased baking pan. Pour lemon juice over and sprinkle with white sugar.
Mix together the rest of the ingredients in a bowl. Spread over the top of the fruit and pat into place.
Bake uncovered for 35 minutes. Cool for 10 minutes in pan, and then scoop out portions and serve with vanilla ice cream.