Harrison House Suite Fruit Crisps

2

For a GF (gluten free) version substitute rice flour for all purpose and pastry flour and eliminate oats. These crisps can be made with pears, berries, or peaches. In spring, we use rhubarb. Use 1 cup of sugar for every 4 cups of rhubarb.

3 Tbsp all-purpose flour
3 Tbsp whole wheat pastry flour
¼ cup brown sugar
¼ cup sugar
¼ tsp cinnamon
¼ tsp. nutmeg
¼ tsp finely ground sea salt
5 Tbsp unsalted European butter
¾ cup chopped nuts (pecans, walnuts, almonds) – I use pecans
½ cup rolled oats

Filling

3 medium Granny Smith apples (see note below)
3 McIntosh apples
1½ Tbsp fresh squeezed lemon juice
¼ cup sugar
½ tsp ground cinnamon

Topping:

Place all ingredients except nuts and oats in food processor and process until the consistency of corn meal
Add nuts and oats and process just to incorporate
Place in freezer for 1 hour

Filling:

Peel apples and cut into pieces and toss with other ingredients
Place in greased ramekins and put generous amount of topping on
Bake at 400 degrees for about 20-30 minutes until apples are soft and bubbling
Serve with whipped cream or ice cream.

For a GF (gluten free) version substitute rice flour for all purpose and pastry flour and eliminate oats. These crisps can be made with pears, berries, or peaches. In spring, we use rhubarb. Use 1 cup of sugar for every 4 cups of rhubarb.

Lodging and Dining-Friday Harbor, San Juan Island, WA. Harrison House Suites and Tucker House Inn
Coho Restaurant

2 comments


  • Anna

    I love this recipe- I’ve been making it regularly since we bought your cook book in 2006. I keep a bag of frozen raspberries and a bag of crisp topping in the freezer ready for an easy desert.
    when is the next cook book out?
    take care
    Anna, Tom and Jocelyn

    May 7, 2009
  • Anna Maria, Innkeeper/Owner

    Anna,

    Hi! The 3rd edition of the cookbook came out in early summer 2008. We are busy collecting and perfecting recipes for #4.

    best,

    am

    May 13, 2009

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