Apple Pear and Cranberry Crisp

Recipe courtesy of Spenard Roadhouse, Anchorage

Yield: 8 servings

2 cups all purpose flour

2 cups brown sugar

1 cup rolled oats

1 cup butter, unsalted, cubed

6 apples, peeled, cored, and sliced

8 pears, peeled, cored, and sliced

1 cup cranberries

32 oz vanilla ice cream

Apple Pear and Cranberry Crisp

In a mixing bowl, combine flour, brown sugar and rolled oats. Mix for 1 minute. Add butter while mixing and continue for 2 additional minutes or until well combined. (Mixture should be the consistency of wet sand.) Peel and cut apples and pears into small 1/4” pieces, remove the core, then slice along the short width of each 1/4” into five or six pieces. Place on a cookie sheet. Bake at 350 degrees, stirring occasionally, until fruit is hot but not cooked through (10-15 min.). This step ensures that the fruit doesn’t shrink and leave the souffle half full. (Crisps should fill to nearly top of souffle dishes after final baking.) Mix cranberries into the fruit mixture. Lightly coat 8 large souffle dishes with pan spray avoiding top lip. Fill dishes 7/8 full with fruit mixture, then top with the rolled oat mixture. Bake at 350 degrees for 20-30 minutes, or until the topping is golden and fruit is tender. To serve, top with one 4 oz scoop of ice cream.