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A recipe from Becca Nyland.

Since I was a little girl, I have been making desserts with my grandma for the holidays.  Seeing family and friends’ faces light up when they take the first bite, is what makes the work that goes into scratch baking so worth it.

One area of baking that is my favorite is the pie category.  Pies have a wide range including the sub-categories of cobblers, crisps, and buckles.  All of these desserts have the same basic ingredients but different ways to incorporate them.  Seeing the same ingredients blossoming into something completely different is fascinating.

For the holiday season, I would like to share with you one of my favorite recipes.

Apple and Pear Crisp with Rum Soaked Cranberries

From at

http://winethiefgroup.com/wp-content/uploads/2019/12/unnamed-1-min.png
Prep: Cook: Yield: 6-8 servings

A recipe from Becca Nyland

You'll Need...

  • For the Crisp:
  • 2 1/2 cup apples, peeled and cored
  • 2 1/2 cup pears, peeled and cored
  • ½ cup dried cranberries, soaked in a quality dark or white rum
  • ¾ cup brown sugar
  • 2 T all-purpose flour
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ½ tsp allspice
  • ¼ tsp salt

  • For the topping,
  • 6 oz old-fashioned rolled oats
  • 8.75 oz all-purpose flour
  • 8oz brown sugar
  • 1 teaspoon Cinnamon
  • 8 oz butter, cold and diced
  • 4 T butter, reserved and melted

Directions

  1. For the crisp, toss all ingredients together except butter. Let rest for 30 minutes.
  2. Place ingredients into small ramekins or in a 9” x 9” baking dish.
  3. For the topping, combine oats, flour, sugar, cinnamon, and half the butter with a fork.
  4. Add remaining butter and fork together.
  5. Sprinkle on top of the filled ramekins or baking dish.
  6. Gently brush melted butter on top of the crumble.
  7. Bake crisp at 350 for 40-45 minutes.

 

 

 

 

 

 

 

Baker's Corner Contributor

Becca Nyland is a second-year culinary student at Joliet Junior College. Becca has contributed several desserts, cookies, and bread over the course of that last year during our demonstrations and meetings. She is majoring in pastries and desserts and currently resides in the Mokena area.