Wednesday, June 1, 2016

Pregnancy Cravings: Apples

Image and Recipe from
Apples are a great on-the-go snack and a fruit that I've always enjoyed. However, since I've been pregnant, I cannot get enough of them! Apples in any form (juiced, baked, raw, on a sandwich) have become a staple in my current diet.

Although apple crisp is more synonymous with autumn than early summer, I'm excited to whip up the Barefoot Contessa's Apple and Pear Crisp later this week.

What You'll Need:
2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

For the topping:1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

  1. Preheat the oven to 350 degrees F.
  2. Peel, core, and cut the pears and apples into large chunks. 
  3. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
  4. Make the topping. Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment, mixing on low speed for 1 minute. 
  5. Sprinkle the topping evenly over the fruit, covering the fruit completely. 
  6. Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. 
  7. Top the warm crisp with a big scoop of vanilla ice cream (I like Blue Bell) and enjoy!

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