Although crisps are one of my favorite desserts they can be a bit repetitive. Of course, repetition isn’t always a bad thing but if you are looking for a way to make it different try adding blanched almonds and almond flour. It gives every bite of fruit a wonderful nutty flavor.
You can make almond flour or meal yourself using blanched almonds and a food processor or you can pick it up from your grocery store. (Hint: Almond flour is also a key ingredient in French macarons, so give that a try as well while you are at it.) As with any crisp or crumble don’t hesitate to switch up the fruit used for what you have around, you have to love that flexibility.
Autumn Cranberry, Pear, Apple and Almond Crisp(serves 6)
1. Preheat oven to 350F.
2. Peel and core the apples and pears. Chop into large chunks and toss in a bowl with the cranberries. Pour into a large baking dish.
3. Combine the oats, brown sugar, flour, almond flour, almonds and salt in the bowl. Cut the butter into pea-sized cubes and toss with the dry ingredients. Use your hands to very quickly rub the butter into the dry ingredients until you get it well distributed but still chunky. Pour over the fruit.
4. Place in the oven and bake for 60-70 minutes or until browned and bubbly.