2 pounds firm, tart apples (like Granny Smith), peeled, cored, and diced (4 to 5 medium apples)
1 tablespoon orange juice or lemon juice
Oat Topping
1/2 all-purpose or gluten free flour
1/2 cup firmly packed light brown sugar
1/2 cup butter
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup old-fashioned oats (use gluten free if needed)
1/2 cup pecans (optional)
Preheat the oven to 350°F. Lightly grease a 2-quart baking dish.
In a large bowl, whisk together the sugar, cornstarch, cinnamon, and nutmeg. Add the apples and juice; toss to coat. Pour into the prepared baking dish. Set aside.
In a food processor, pulse the flour, brown sugar, butter, salt, and cinnamon until the mixture resembles coarse meal. Add the oats, and pecans and pulse 3-4 times until combined. Sprinkle evenly over the apple mixture.
Bake for 40 minutes, or until the filling is thick and bubbling around the edges.
3 pounds ripe but firm Bartlett pears peeled, sliced into 1/2-inch slices
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 tsp EACH ginger, cardamom, salt
Instructions
Preheat oven to 350-F. Butter an 8×8 or 13×9 inch baking dish.
In a mixing bowl, combine chopped apples, granulated sugar, cinnamon, and lemon juice. Pour into prepared baking dish.
For the topping: Combine all ingredients in a bowl and squish together butter and the dry ingredients until the mixture is crumbly. If you have a stand mixer, use the paddle attachment and mix on low speed until combined.
Spread topping over apples in baking dish, and gently pat to even it out.
Bake 45 minutes, or until golden brown and bubbling.
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