And, of course, I dragged everyone to apple picking!
I don’t know about you, but most years, if I actually get around to organizing a trip to the apple orchard, it’s on one of the last days of the season when the trees are barren and picked over, offering me little else than the unripe, undersized and – if you’re particularly (un)lucky – insect-riddled seconds of the season.
Ingredients for the filling
- 2 ripe pears, cubed
- 2 tart apples, optional, peeled and cubed
- 1/2 Tablespoon tapioca or arrowroot starch
- 1/2 Tablespoon fresh lemon juice
- 1/2 teaspoon allspice
- 1 teaspoon cinnamon
- Pinch cardamon
- 1/4 teaspoon ginger
Ingredients for the crumble
- 1 1/2 Tablespoon coconut sugar
- 1 1/2 Tablespoon cinnamon
- 1/2 cup almond flour
- Pinch salt
- 2 Tablespoons coconut oil, melted
- 2 Tablespoons honey or maple syrup
- Grease a small (approximately 8") oven-safe skillet and preheat the oven to 350F.
- In a mixing bowl, toss together the filling ingredients to make sure all the fruit is coated. Pour the fruit into the prepared skillet and smooth into an even layer.
- In another bowl, whisk together the sugar, cinnamon, flour and salt, then stir in the coconut oil and honey until it comes together in a large ball of dough. Use your fingers to sprinkle large clumps of the dough over the fruit mixture.
- Bake for 30 minutes until the topping is golden and the fruit is bubbly around the edges.
You can use all apples, all pears, or whatever stone fruits you'd like, as long as it amounts to about 3 heaping cups of cubed fruit.
Yield: One six-inch skillet crisp