Happy Endings

The holiday season is perfectly timed with the seasons of several varieties of fall fruit. I'd highly recommend that you take advantage of that and include a fruit-based dessert in your holiday plans. To that end, I'm sharing a fruit crisp recipe that takes advantage of apples, cranberries and pears ... all easily available at your local grocery store.

While I'm offering it as a fun dish that comes in individual custard cups or ramekins, you could also put everything together in one greased 8-inch baking dish. There's something that feels extra special about a dessert that's set in front of you that was put together just for you ... and extra special is what the holidays are all about.

Of course, what makes this dish extra special for the cook is how easily it comes together. With a season filled with fussy food and complicated recipes, this is one to print out and put in your stocking! After all, anything that gives you a stress-free end to a meal and more time with friends and family is truly a gift.

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

Apple, Cranberry and Pear Crisp

  • 2 apples
  • 2 pears
  • 1/2 cup dried cranberries, raisins, or dried cherries
  • 1 T. all-purpose flour
  • 2 T. honey
  • 2 T. lemon juice
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup quick cooking oats
  • 1/4 cup ground nuts
  • 1/2 cup butter or margarine

Peel the apples and pears, and cut them into 1/2 inch cubes. Combine them with the dried cranberries, 1 tablespoon flour, honey, and lemon juice. Divide this mixture between four greased custard baking dishes.

To make the topping, blend together the 1/2 cup flour, brown sugar, oats, nuts, and butter. Do not over mix. Sprinkle the flour mixture loosely over the fruit mixture.

Bake at 375 degrees F until brown and crisp on top, about 30 minutes.

  • Yields: 4 servings
  • Preparation Time: 40 minutes

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