Fall Harvest Crisp Recipe
Fall Harvest Crisp Recipe photo by DOLE
Publisher Photo
Publisher Photo
It tastes as good as it looks. Holiday Crisp made with 100% DOLE® Canned Pineapple Juice.

Provided by 100% DOLE® Canned Pineapple Juice
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min.

Ingredients

  • 3 cups granny smith apples, peeled, cored and coarsely chopped
  • 3 cups pears, peeled, cored and coarsely chopped
  • 3/4 cup 100% DOLE® Canned Pineapple Juice
  • 1/3 cup golden raisins
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 1 cup all-purpose flour
  • 3/4 cup old fashioned rolled oats
  • 1/3 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1 teaspoon ground cinnamon

Directions

Preheat oven to 350F. Spray six (8 oz.) souffle dishes or custard cups with cooking spray.
Combine apples, pears, pineapple juice, raisins and sugar in medium saucepan. Stir together cornstarch and lemon juice. Add to fruit mixture; heat to boiling. Reduce heat; cook 10 to 15 minutes, stirring occasionally until fruit is just tender. Remove from heat and divide evenly among prepared dishes.
Combine flour, oats, brown sugar, melted butter and cinnamon in medium bowl. Blend together until mixture appears crumbly. Evenly sprinkle over apple mixture in each dish.
Bake 15 minutes or until golden brown and slightly bubbly. Serve with cinnamon or vanilla ice cream, if desired. Yield: 6 servings
Originally published as Fall Harvest Crisp in Dole Partner Recipes 2015

  • 3 cups granny smith apples, peeled, cored and coarsely chopped
  • 3 cups pears, peeled, cored and coarsely chopped
  • 3/4 cup 100% DOLE® Canned Pineapple Juice
  • 1/3 cup golden raisins
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 1 cup all-purpose flour
  • 3/4 cup old fashioned rolled oats
  • 1/3 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1 teaspoon ground cinnamon
  1. Preheat oven to 350F. Spray six (8 oz.) souffle dishes or custard cups with cooking spray.
  2. Combine apples, pears, pineapple juice, raisins and sugar in medium saucepan. Stir together cornstarch and lemon juice. Add to fruit mixture; heat to boiling. Reduce heat; cook 10 to 15 minutes, stirring occasionally until fruit is just tender. Remove from heat and divide evenly among prepared dishes.
  3. Combine flour, oats, brown sugar, melted butter and cinnamon in medium bowl. Blend together until mixture appears crumbly. Evenly sprinkle over apple mixture in each dish.
  4. Bake 15 minutes or until golden brown and slightly bubbly. Serve with cinnamon or vanilla ice cream, if desired. Yield: 6 servings
Originally published as Fall Harvest Crisp in Dole Partner Recipes 2015

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