I attended a great cooking class this past Saturday, my first here in Seattle. It is a great way to meet new people especially when you are new to a city. The cooking teacher, @Warren Kramer is a macrobiotic teacher/counselor from Boston. One of his recipes was for a Pear & Apple Pecan Crisp. It was the bomb. Not overly sweet. Crunchy topping. Divine. All of us in the class declared it to be a hit! Give it a go, dear cooking friends and check out Warrens website macrobioticsnewengland. He holds classes all over the country bringing good food and great health to all. Cheers! Pear & Apple Pecan Crisp Filling: 2-3 of each: apples, pears - peeled if desired and thinly sliced 1 tablespoon arrowroot or kuzu 1/4 teaspoon sea salt 1/4 cup maple syrup 1/4 cup pear or apple juice zest of half an orange Topping: 1/2 cup rolled oats 1/2 cup whole wheat flour or GF flour 1/8 teaspoon sea salt 3 tablespoons light vegetable oil 2-3 tablespoons maple syrup 1/2 cup pecans, lightly toasted and finely chopped What to do: Preheat the oven to 400F. Combine the filling ingredients and transfer to a 1-1/2 to 2 quart baking dish or 9-inch deep-dish pie pan. Set either on a baking sheet to avoid dripping. To prepare the topping, mix the dry ingredients. Work in the oil, then the sweetener. Rub the mixture between your palms. Get into it! Toss in the nuts. Distribute the mixture over the fruit. Cover the dish and bake until the fruit is soft when pierced with a fork and juices are bubbling, about 45 minutes, but check after 30 minutes. Uncover and return the dish to the oven until the topping is golden, about 10 minutes more. Serve hot or warm. You cant go wrong.
Posted on: Mon, 06 Oct 2014 23:33:29 +0000
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