Tuesday, September 17, 2013

Applesauce Crisp with Pears and Plums

Once again the time has come for the Get Your Chef On foodie challenge with White Lights on Wednesday and Fours Marrs One Venus. This month we are tackling applesauce. 
Although the official start of fall is not until a few more days, the cool autumn weather has definitely settled in. The cool evenings are the perfect time to enjoy a warm and gooey Apple Crisp. This recipe is   a twist on the traditional crisp and uses chunky applesauce instead of just apples. It is a great alternative if you are pressed for time or is apples are not quite in season in your area.
This simple recipe has a layer of apples, plums, and pears and is smothered in cinnamon applesauce with a crispy topping. Even though there are several other fruits in there, the crisp takes on the flavor of a slow cooked chunky applesauce with little bursts of complementary flavors. It is a warm dessert that just makes you feel like home.

Applesauce Crisp with Pears and Plums
ingredients
  • 3 cups of applesauce (jarred is fine but I use this recipe)
  • 2 tsp cinnamon + more
  • 1/4 c white sugar + more
  • 2 apples, 2 plums, and a pear (or a similar mix)
  • 3/4 c. flour
  • 1 c. brown sugar
  • 1/2 c. old fashioned oats
  • 1/2 c. granola
  • 1 stick of butter
directions
  1. Preheat oven to 350*F. Combine applesauce, cinnamon, and white sugar. While preheating, peel, core, and slice the apples, pears, and plums. 
  2. Coat the bottom of a 9X13 casserole or 10-inch diameter glass pie pan with a thin layer of applesauce. Layer apples, plums, and pears over apple sauce. Sprinkle with cinnamon and white sugar. Cover with remaining applesauce. 
  3. In a separate bowl mix together flour, butter, brown sugar, oats and granola. Add topping mixture evenly over applesauce. 
  4. Bake at 350*F for 40 minutes. Remove from oven and allow 10 minutes to cool before serving. 
To view my previous Get Your Chef On recipes check here. And more entries for the Applesauce Challenge can be found below. 

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