Ingredients
- 4 apples (Anna / Dorsett Golden), peeled & sliced
- 3 pears (Kieffer / Orient), peeled & sliced
- 2 tbsp sugar · 1 tbsp flour · squeeze of lemon · 1 tsp cinnamon
- Topping: ¾ cup home-milled flour, ¾ cup rolled oats, ½ cup brown sugar, 6 tbsp cold butter, pinch salt
- Cream or whipped cream, to serve
Off the list: apples, pears, butter, cream, flour. Bought: sugar, oats, lemon, cinnamon.
Method
- Heat oven to 375°F and butter a baking dish.
- Toss the apples and pears with sugar, 1 tbsp flour, lemon, and cinnamon; spread in the dish.
- Rub the cold butter into the flour, oats, brown sugar, and salt until clumpy.
- Scatter the topping evenly over the fruit.
- Bake 40–45 min until the top is golden and the fruit bubbles at the edges.
- Cool 10 min; serve warm with cream off the top of the milk.
From the farm: the apples and pears are
low-chill, fireblight-resistant varieties chosen for North Texas — the
only kinds that reliably fruit here. A crisp is the most forgiving way to use the slightly-imperfect
fruit the U-pick doesn't sell.