I had some apples left but not enough, but I did still have fresh pears, and one large plum-and it ended up filling up the cast iron skillet perfectly
Several of you asked about the recipe and I did go back in comments on this week's T post and write in my recipe.
I decided to take photos and also share here in a seperate post.
I make the fruit filling like I do for an apple pie-I did though first melt a tablespoon of butter or a bit more-just to have a thin coating on the bottom of the cast iron pan
Then I layer apples, then sprinkle on top apple pie spice, instant tapioca-lightly, coconut sugar (I use now instead of brown sugar for less carbs and sugars) and also splenda. then I repeat the layers til I get to the top.
This time I alternated the layers with apple, then pears and plum, til I got to the top of the pan.
This time I also decided to add zest of lemon peel and I also squeezed the lemon juice over the layers
For the topping-I looked for a basic one online and then just made changes for us-so I would suggest looking it up online for the ratios of the flour-oats-butter
I used gluten free rolled oats, and I used both almond flour and gluten free flour this time (I did this to help lessen the carbs of the flour and oats) and this one I used melted coconut oil instead of butter. On my last crisp I used half butter and half coconut oil
(I forgot to take a photo of the gluten free flour from Bob's Red Mill and the almond flour-I chose one ground fine for baking
Ready for the oven
Last time I baked at 400 degrees f like for a pie and I thought it dried out just a bit much, so today I baked at 375 degrees f and this one turned out so moist-which is also do to the fresh pairs.
After an hour ready to come out of the oven
You can tell this one has a bit of juice that didn't get baked off
We just had a piece warm from the oven-sooo good! The added lemon was nice, and one would never know I added almond flour
Yummm we will enjoy another slice for breakfast tomorrow
This sounds sooooooooooooooooooooo good! I wish I had a portion who with my morning coffee! Hugs, Valerie
ReplyDeleteI bet that was delicious. I've never combined apples, pears and plums so what a good idea. I bet they worked great! Hugs-Erika
ReplyDeleteThis looks delicious. I need to go back to your T-Day post to get the recipe. Thanks for sharing it.
ReplyDeleteOh my! I wish I had this straight from the over right now. With some banana "nice" cream. Yum, yum, yum! I am definitely going to be making a fruit crisp very soon.
ReplyDelete😋 Oh, that looks soooooooooo good. I can almost smell how delicious it is. I found Swerve not only makes a Stevia granulated sugar, but they also make a brown sugar and a confectioner's sugar.
ReplyDeleteI wish I enjoyed cooking and baking as much as you do, Kathy. My creative pursuits are totally different, but yours are just as creative! Plus, I’m sure your are delicious!
ReplyDeleteI fear I'm with Barbara. I have made apple crisp in the past, but not for years. Now I am more into quick meals and less into baking. I am still glad you shared both photos and recipe with us.
ReplyDeleteWow, what a yummy looking apple and pear crisp! I could eat a big piece with some ice-cream - delicious ....lol 😉. Thanks for sharing how you made it too! Happy Friday and weekend! Hugs, Jo x
ReplyDeletep.s. I love you new background images, so beautiful! x
Looks delicious, and perfect for Autumn :)
ReplyDeleteApple crisp is soooooo yummy and this combination sounds great, Kathy!!...:)jp
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