Sunday, April 8, 2012

Caramel Apple-Pear Crisp Recipe

Today, I had some apples and pears that I needed to use up before they started to turn. I decided to make a apple-pear crisp but I really wanted to make it a little more healthy than my usual recipe which has a ton of butter.
I riffed on a Weight Watchers' Apple Crisp recipe, an Ina Garten's Apple-Pear Crips recipe and my old standard recipe. I think it came out just as good as my full-fat version ... maybe even better!

"Skinny-fied" Caramel Apple-Pear Crisp Recipe
4 Pears
4 Apples
2 tablespoons fresh lemon juice
1/4 cup white sugar
1 tsp vanilla extract
2 1/2 tablespoons caramel
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
1 tbsp flour

For the topping
1 cup flour
1 cup oatmeal
1/2 cup packed brown sugar
1/4 tsp cinnamon
6 tbs light stick butter
3 tbs water
3-4 tbsp caramel

Preheat oven to 375 degrees.
Peel and core apple and pears and cut into large chunks and place into a deep baking casserole dish. Add lemon juice and white sugar and toss. Add vanilla, caramel, cinnamon, nutmeg, salt and 1 tbsp of flour.
In a separate mixing bowl, mix flour, oatmeal, brown sugar and cinnamon. Slice butter into thin pats. Cut pats into very small dices. Mix with flour and oatmeal mixture with hands until large crumbs forms. Add water to bind a bit more and form together. Top apple and pear mixture with topping. Drizzle caramel over the top and place in the oven. Bake for 55-60 minutes until the topping is browned and the filling is bubbling. Serve warm or at room temperature. Add a scoop of light ice cream for pure decadence!

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