by Ordinary Blogger (Rivki Locker)
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my 30 recipes »
Photo by Ordinary Blogger (Rivki Locker)
Ordinary Blogger (Rivki Locker)'s Notes:
Expand2 granny smith apples, peeled, cored, and sliced about 1/2 inch thick Ask a question about this ingredient
3 bartlett pears, peeled, cored, and sliced about 1/2 inch thick Ask a question about this ingredient
1/2 cup dried cranberries or cherries Ask a question about this ingredient
2 tablespoons flour Ask a question about this ingredient
juice of 1/2 a lemon Ask a question about this ingredient
1-2 tablespoon sugar, optional, if the fruit is tart or if you like a sweeter crisp Ask a question about this ingredient
1/'2 cup coconut oil Ask a question about this ingredient
1 cup brown sugar Ask a question about this ingredient
1 cup old fashioned oatmeal Ask a question about this ingredient
1/2 cup pecans, broken into small but not tiny pieces Ask a question about this ingredient
Preheat the oven to 350*.
Ask a question about this stepCombine the prepared fruit, lemon juice, flour and salt in a Pyrex pie plate. Mix well.
Ask a question about this stepIn a large mixing bowl, combine the coconut oil, brown sugar, oatmeal, and nuts. Crumble the mixture with your fingers to make a coarse crumb. (This is my favorite part. I love how the grainy sugar feels against my hands.)
Ask a question about this stepScatter the topping evenly over the fruit. Bake for about an hour, till the top is beginning to brown.
Ask a question about this stepServe warm or cool completely before covering with foil and refrigerating for up to three days. If you are refrigerating it, bring it back to room temperature before serving.
Ask a question about this step
Rick Field is the founder of the pickle company Rick's Picks.
Gorgeous! Mouth-wateringly so, in fact. I really like the addition of the tart cranberries or cherries with the apples and pears. Definitely on my "must try" list. Saved!! ;o)