This content was originally published in September 2012 and edited with updated information.
Autumn Fruit Crisp
Crisp Topping
3/4 cup all-purpose flour
1/4 cup packed brown sugar
2 Tbsp. granulated sugar
8 Tbsp. (1 stick) butter, cold, cut into small cubes
1 cup Granola Factory Honey Pecan Granola*
Fruit Filling
3 lbs. of assorted fall fruits (apples, pears, quince, cranberries) peeled, cored and cut into half-inch chunks (try to keep all fruit uniform in size)
1/2 cup granulated sugar
2 Tbsp. fresh lemon juice
1/2 tsp. ground cinnamon (optional)
Preheat oven to 375° F. In a large bowl, mix together flour, brown sugar and 2 Tbsp. granulated sugar. Cut butter into flour, using a pastry blender or your fingers, until mixture is the texture of coarse meal. Add Granola Factory Honey Pecan Granola, and use your hands to toss and squeeze mixture until large, moist clumps form. (The secret to a crunchy, chunky topping is working the granola mixture into large clumps with your hands. This helps the topping hold together atop the fruit while toasting to a golden brown.)
Transfer to freezer to chill while you prepare fruit.
In another large bowl, toss peeled fruit with lemon juice, optional cinnamon and remaining 1/2 cup granulated sugar. Transfer to a shallow two-quart baking dish and sprinkle with granola topping mixture. Bake until golden and bubbling, 55–65 minutes. Let cool 10 minutes before serving.
Best if served warm with vanilla ice cream, of course!
*For a spring version, use Granola Factory Cherry Almond Granola and sour cherries thickened with 2 tablespoons cornstarch.
