Apple-Pear Mini Crisps

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Do you ever find yourself with an empty fridge at mealtime? It usually happens to me on Sunday mornings, and, to tell the truth, I found myself facing these circumstances… again… this morning.

We try to make just one weekly trip to the grocery store, and by the end of the week pickings can get a little slim. Instead of giving up and going to wait an hour for brunch in the Third Ward, I imagine Ted is in my kitchen and I am on my own personal version of Chopped. What can I put to get together with what we’ve got?

Generally, we try to stay stocked up on the basics like flour, butter and sugar, and I managed to scrounge up an Asian Pear, apples, applesauce, and oats. These ingredients combined with my desire to use our neglected mini-cocottes lead to me make mini crisps! The pear definitely added juiciness, but I think the real MVP was the applesauce- I added just enough to cover the chopped fruit and the results were outstanding. Warm, gooey and delicious, they certainly earned Peter’s stamp of approval.

Even though I used mini cocottes, any kind of ramekin would do the trick and furthermore I think you could easily alter this recipe to make a large batch in a casserole dish. Other than that, I used a veggie peeler before roughly chopping the fruit. The best part of this recipe is how adaptable it is, so don’t worry too much about dishes or ingredients.

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INGREDIENTS

FOR THE FILLING

  • 1 large Asian pear
  • 2 small apples
  • 3 tbsp apple sauce

FOR THE TOPPING

  • 1/8 cup flour
  • 1/4 cup brown sugar
  • 4 tbsp butter
  • 1/4 cup instant oats
  • 1/2 tsp cinnamon
  • 1/4 tablespoon nutmeg

TO MAKE

  • Preheat oven to 350°. Grease cocottes.
  • Peel and chop Asian pear and apples. Place in mixing bowl.
  • Add apple sauce to chopped fruit, stir gently to coat.
  • Transfer fruit mixture to greased cocottes.
  • In the bowl of a mixer, combine butter, flour and sugar to form a crumbly mixture. Add spices and oats, then mix until combined.
  • Sprinkle oat mixture over the top of the fruit in the ramekins.
  • Bake uncovered for 30-45 minutes, or until the fruit is tender and oats are browned.

These crisps were excellent for brunch but would great with ice cream or creme anglaise for dessert!

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Recipe, photos and graphic are my own.

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