| Apple, Cranberry and Pineapple Crisp |
[Oct. 29th, 2006|07:13 pm] |
For those that are interested -
Apple, Cranberry and Pineapple Crisp (6 servings)
Topping -
1 Cup (packed) golden brown sugar
3/4 Cup all prupose flour
10 Tablespoons (1 1/4 sticks) unsalted butter, diced, room temperature
1 Cup old-fashioned oats
1 Cup chopped pecans
Filling -
1/2 Cup sugar
1/4 Cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 1/4 pounds Golden Delicious apples (about 3 medium), peeled, quartered, cored, cut into 1/4-inch-thick slices
2 Cups fresh cranberries
2 Cups 1/2-inch cubes peeled cored fresh pineapple
Vanilla ice cream
For topping: Whisk sugar and flour in medium bowl. Add butter; cut in with back of fork until mixture is crumbly. Add oats and pecans; blend until cumps form. DO AHEAD Can be made 1 day ahead. Cover and chill.
For filling: Whisk first 4 ingredients in large bowl. Stir until fruit is evenly coated. Let stand until juices form, tossing occasionally, at least 30 minutes. DO AHEAD Can be made 3 hours ahead.
Preheat oven to 375F. Spread filling in 11x7-inch glass baking dish. Sprinkle topping evenly over. Bake until filling is bubbling thickly and topping is brown and crisp, about 45 minutes. Let cool at least 15 minutes. Spoon into shallow bowls. Serve warm or at room temperature with ice cream.
Enjoy ( Bon Appetit November 2006) |
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| missing keys |
[Aug. 28th, 2006|10:45 am] |
Elena,
I hope you found your missing keys. Emma and I were thinking about you. I know how frustrating that can be, especially when you need to be somewhere. What happened?
Erin |
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