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Author Notes: This recipe is a formula that I've evolved over years and years of weekly (or more!) crisp eating. It just invites improvising! My favorite autumn combination - which I share here - is 2 granny smith apples, 3 pears, and 1/2 cup of dried cherries or cranberries. But that'll change as the seasons do. When stone fruit is in season, I can't get enough of fresh peach and blueberry crisp. Play with it to find your favorite combination (and be sure to report back to me!). —Ordinary Blogger (Rivki Locker)
- 2 granny smith apples, peeled, cored, and sliced about 1/2 inch thick
- 3 bartlett pears, peeled, cored, and sliced about 1/2 inch thick
- 1/2 cup dried cranberries or cherries
- 2 tablespoons flour
- juice of 1/2 a lemon
- 1-2 tablespoons sugar, optional, if the fruit is tart or if you like a sweeter crisp
- 1/'2 cups coconut oil
- 1 cup brown sugar
- 1 cup old fashioned oatmeal
- 1/2 cup pecans, broken into small but not tiny pieces
- Preheat the oven to 350*.
- Combine the prepared fruit, lemon juice, flour and salt in a Pyrex pie plate. Mix well.
- In 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.)
- Scatter the topping evenly over the fruit. Bake for about an hour, till the top is beginning to brown.
- Serve 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.
- This recipe was entered in the contest for Your Best Pears
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