Fall Fruit Crisp

The weather turned cooler last night. It was in the air as I pulled into the drive... that crisper, lighter wind that makes you think of fall. Millie and I took full advantage, walking around the property and digging in the garden. After watering the broccoli, garlic and 'Crispy Winter Salad' Greens, we went in. "How about I make a fruit crisp?" I asked Millie, handing her a dog treat from the pantry and reaching back in for brown sugar and cinnamon.

She wagged her tail. I began cutting apples.

I used to think desserts without chocolate were a waste of calories. I'm slowly coming around. There's something about fall apples that seem right, somehow, and perfectly comforting. So here's my recipe for a Fall Fruit Crisp, although you must note that it is a low-fat recipe. No really, it is. I'm willing to spend a few calories on non-chocolate desserts, but not many.

Fall Fruit Crisp

4 apples (I used Gala and Granny Smith), cut into 1-inch cubes
3 pears (Bosc or Bartlett), cut into 1-inch cubes
4 T. dark brown sugar
1 t. cinnamon
1 T. lemon juice

Rinse, core and chop fruit, removing peel if desired. Transfer to bowl and sprinkle lemon juice over fruit, tossing to coat. (Prevents browning, you know.) Stir in brown sugar and cinnamon. Add to lightly sprayed baking dish. (I made individual crisps last night in oven-safe bowls, but a 9” x 13” baking dish is ideal for a crowd.)

In another bowl, combine:

1 egg, beaten
6 T. dark brown sugar
1 t. cinnamon
¼ t. ground nutmeg (fresh is best!)
¼ t. salt

Then add:

1 cup rolled oats

Topping will be slightly goopey. Spoon it over fruit and dot with butter (or butter substitute, if you must). Bake at 375 F for about 45 minutes or until topping is brown, fruit is bubbling and the house smells heavenly.

Cool for one hour before serving to allow fruit juices to absorb. Great with whipped cream or ice cream and a sprinkle of cinnamon.

I took my steaming bowl of cinnamon apple goodness to my quilt-covered bed last night and ate it as I catched up on Netflix movies. It was the perfect way to see off September and welcome October.

Speaking of, happy October everyone. Hope your month is full of delightful, cozy things. -Brin