Since purchasing a juicer I’ve noticed that I am always out of fruits and veggies. I feel like I am constantly buying fresh produce but it’s gone within a few days. This is mostly a good thing as we are wasting a lot less food and consuming more nutrients. However, after returning from the farmers market I started to feel like I was missing out on truly enjoying fresh fruit. Juicing is great, don’t get me wrong, but I really wanted to enjoy produce in more ways than liquid.
I reserved a few apples, pears and cranberries and decided a fruit crisp would be a perfect way to utilize these in season gems. I can’t resist apple crisp but as always I wanted to make it slightly healthier. I opted for whole wheat flour, brown sugar, maple syrup and reduced butter to make it slightly better.
The pears added additional sweetness to the dessert while the lemon and cranberries made it slightly more tart. If you like it to be less tart I would use juice from half a lemon and more pears than apples. It is warm and comforting but also quite refreshing. Perfect for Texas fall weather. Happy Halloween!
3 Granny Smith Apples, cored and sliced
2 Bartlet Pears, cored and sliced
1 cup fresh cranberries
Juice from one lemon
½ Tsp. Cinnamon
¼ Tsp. Nutmeg
2 Tbsp. Maple Syrup
1 Cup rolled oats
1/3 Cup whole wheat flour
¾ Cup dark brown sugar
¼ Cup melted butter
1 Tsp. cinnamon
Preheat oven to 375
In a bowl combine all ingredients for the topping. Set aside.
In a separate microwave safe bowl melt butter. Add oats, flour, sugar and cinnamon stirring well to combine.
Line the bottom of a casserole dish with the apple pear mixture and top it with the rolled oat mixture.
Bake uncovered for 40 minutes or until top is browned.