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)
granny smith apples, peeled, cored, and sliced about 1/2 inch thick
bartlett pears, peeled, cored, and sliced about 1/2 inch thick
cup dried cranberries or cherries
juice of 1/2 a lemon
tablespoons sugar, optional, if the fruit is tart or if you like a sweeter crisp
cups coconut oil
cup brown sugar
cup old fashioned oatmeal
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.