Fruit Crisp
Kathy
Ginger Fruit Crisp
Preheat oven to 375 degrees.
Lightly butter a shallow 3 ½ to 4 quart baking dish
Topping
2 1/3 c all purpose unbleached flour
¾ c brown sugar
¼ granulated sugar (turbinado not white)
3/8 tsp ground cinnamon
3/8 tsp salt
2 sticks (1/2 lb butter)
1 1/3 cups of pecans or almonds (toasted and chopped)
Filling
½ cup granulated sugar (turbinado)
½ tsp ground cinnamon
5 lbs of fruit - a mix of apple and pears
2 tablespoons fresh lemon juice
Finely grated zest of one orange
1-2 tablespoons finely minced fresh ginger
(optional) dried cranberries for color and zip
Make the topping: Combine first five ingredients in a bowl and mix
well. Add toasted nuts. Add butter in 1-2 tablespoon pats and work
together with your fingertips until the mix resembles a course meal.
Set aside.
To toast nuts, put the nuts in a frying pan on a low to medium heat
shaking now and then to keep from scorching. Heat until the nuts
become golden and fragrant.
Make filling: Whisk sugar and cinnamon together in a small bowl and
set aside. Slice ginger into coins and mince finely. Peel and slice
apples and pears into large bowl. (If your fruit is organic, leave
some of the skins for color and texture. If the fruit has been waxed,
peel thoroughly.) Toss slices with lemon juice, cranberries, ginger
and the sugar mixture until well coated.
Assembly: Spread the fruit mixture into the buttered baking dish. Dot
with butter. Crumble topping evenly over the fruit. Bake about one
hour until topping is golden. Cool until warm and serve with ice cream
or crème fraiche.