Fall Fruit Crisp Recipe

Fall Fruit Crisp Recipe photo by Gallo® Family Vineyards

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This is a great recipe for any season, but is especially popular during the Fall months when the weather begins to cool off. I love baking and incorporating fresh ingredients whenever possible. This recipe is versatile and can be adapted to incorporate fruits that are in season, regardless of the month.—Taste of Home Cooking School

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Fall Fruit Crisp Recipe

Prep: 20 min. + chilling Bake: 35 min. + cooling

Yield: 6 Servings

20 35 55

Ingredients

6 sliced peeled fresh pears
1/2 cup pitted fresh sweet cherries or dried cherries
1 tablespoon lemon juice
2 teaspoons vanilla extract
1/2 cup packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
TOPPING:
3/4 cup old-fashioned oats
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/3 cup toasted chopped pecans
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup butter, softened
Vanilla ice cream

Directions

In a bowl, combine pears, cherries and lemon juice; set aside. In another bowl, combine vanilla, brown sugar, cornstarch and cinnamon. Sprinkle over pear mixture and gently toss to coat. Cover and refrigerate at least 1 hour or as long as overnight.
Place pear mixture in a greased 9-in. square baking dish. For topping, combine oats, brown sugar, flour, pecans, cinnamon and nutmeg in a bowl. Stir in butter. Sprinkle over pear mixture. Bake at 350° for 35-45 minutes or until filling is bubbly and topping golden brown. Serve warm with ice cream. Yield: 6 servings.

Editor's Note: Pear or Apple Crisp: Substitute 6 peeled apples or ripe peaches for the pears. Prepare the recipe as directed.

Originally published as Fall Fruit Crisp in Taste of Home Cooking School Collection Fall 2009, p76