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Cooking

Le Creuset Burgundy

New & Exclusive

Fruit Crisp

Serves: Serves 6 to 8

Ingredients:

  • 1 cup all-purpose flour, spooned in and leveled
  • ½ cup old-fashioned oatmeal, divided
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • ¾ tsp. ground cinnamon
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup unsalted butter, melted and cooled
  • 3 medium Granny Smith apples peeled, halved, cored and cut into ,¼ slices,
  • 3 medium ripe Anjou pears, peeled, halved, cored and cut into ½ slices
  • 3 dark plums, halved, pitted and cut into thirds
  • 2 tsp. freshly squeezed lemon juice
  • 3 Tbs. granulated sugar
  • 1½ Tbs. cornstarch


Procedures:

    Preheat the oven to 350°F.

    Place flour, ¼ cup of the oatmeal, cinnamon, baking powder, salt, granulated and light brown sugar in a food processor fitted with a steel blade. Pulse 4 to 5 times. Add the remaining oatmeal and butter and pulse 3 to 4 times or until medium size crumbs are formed. Do not overprocess.

    Place fruit into a large bowl and drizzle with the lemon juice. In a small bowl combine cornstarch and sugar. Sprinkle over the fruit and shake bowl to distribute.

    Generously butter a 9-inch All-Clad Round Baker. Empty the fruit mixture into the pan. Sprinkle the crumb mixture over fruit. Do not press the crumbs into the fruit. Bake the crisp for 50-55 minutes or until top is golden brown and juices are bubbly. Serve warm with vanilla ice cream.


Recipe courtesy of Carole Walter and All Clad Metalcrafters, 2008

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