Pear, Cherry, and Apricot Crisp
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You can bake this autumn fruit crisp in individual ramekins or in one large baking dish.
INGREDIENTS
FOR THE CRISP TOPPING
1-1/2 cups flour
1 cup sugar
3/4 cup rolled oats
16 tablespoons unsalted butter, cubed and chilledFOR THE FILLING
7 ripe yet firm pears (I like Anjou), peeled, cored, and cut into 1-inch dice
3 clementines, or small navel oranges, peeled and sectioned
1 cup dried cherries
1 cup dried apricots, halved
1/2 cup orange juice
1/2 lemon, juiced
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 cup flour
Butter for the ramekinsUP TO FOUR DAYS AHEAD - In an electric mixer with a paddle, combine all the topping ingredients and mix on low speed until large crumbs form and just begin to turn pale yellow. Refrigerate or freeze in an airtight container.
ONE DAY AHEAD - Heat the oven to 375 degrees. In a large bowl, mix the pears, clementines, dried cherries, dried apricots, orange juice, lemon juice, sugar, and cinnamon. Sprinkle in the flour and mix well with a rubber spatula. Let stand for 10 minutes.
Lightly grease 12 (1-cup) ramekins with butter. Divide the fruit mixture among the ramekins and generously sprinkle the topping to cover the fruit. Put the ramekins on 1 large or 2 small baking sheets.
Bake until the topping is golden brown and the filling is bubbling slightly, 40 to 45 minutes. Remove from the oven and leave at room temperature.
ON THE DAY OF SERVING - Reheat the crisps at 300 degrees until hot, about 20 minutes. Serve warm with a scoop of vanilla or ginger ice cream.
Makes 12 servings