I was making crisp for dessert one night when I realized that, with a couple of minor adjustments, it would make a great breakfast. I upped the proportion of oats, lowered the sugar and fat (just a little), and sweetened the fruit with maple syrup. Gluten-free flour is an easy swap-in for the all-pupose, and if you're also using gluten-free oats, the whole dish will be, too. Feed a crowd, or make a big batch on the weekend and reheat bowls of it during the week for a quick, healthful morning meal. —vvvanessa
cup all-purpose flour
uncooked oats (quick, baby, or regular)
cup light brown sugar
unsalted butter at room temperature
finely chopped roasted pecans
firm, slightly tart apples, like Honeycrisp, Granny Smith, or Sierra Beauty, cored and cut into 1-inch chunks
large pears, like Comice, ripe but still firm, cored and cut into 1-inch chunks
pure maple syrup
freshly grated peeled ginger
zest of one lemon, plus 2 teaspoons of its juice
zest of one small orange, plus 2 teaspoons its juice
heavy whipping cream or plain or vanilla yogurt
In This Recipe
Preheat the oven to 350ºF.
To make the crisp topping, put the flour, oats, sugars, salt, and butter in a medium bowl. Working quickly with your fingertips, rub the butter and dry ingredients together until the butter is evenly distributed and the combination looks like chunky, wet sand. Toss in the nuts. Set the mixture aside.
In a 9-inch by 13-inch baking dish, toss together the fruits, flour, cinnamon, and nutmeg. In a small bowl, mix the maple syrup, ginger, zests, and juices. Pour the wet mixture over the fruit, then toss everything together to coat the fruit uniformly.
Spread the fruit out evenly in the pan. Sprinkle the topping evenly over the fruit. Bake the crisp for 45-55 minutes, turning the dish about 20 minutes into cooking. It is ready when the fruit is bubbling and the topping has browned slightly.
Remove the crisp and allow it to rest for about 10 minutes before serving Serve it with a drizzle of fresh cream or a dollop of plain or vanilla yogurt.