Pear and Apple Caramel Crisp
with Almonds and Whipped Cream
A seemingly simple crisp is made luxurious with a DIY caramel sauce tossed into seasonal apples and pears. All it's missing is a dollop of freshly whipped cream!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Granny Smith Apple
2 unit(s)
Pear
½ cup
White Sugar
237 mL
Cream
(Contains Milk)
¾ cup
All-Purpose Flour
(Contains Wheat)
½ cup
Quick Oats
(Contains Oats)
100 g
Brown Sugar
28 g
Almonds, sliced
(Contains Almonds)
8 tbsp
Unsalted Butter
(Contains Milk)
1 tsp
Pumpkin Pie Spice Mix
½ tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
½ tsp
Salt*
1 tsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F.Wash and dry all produce.Start crisp once mash is finished or the carrots are roasting, if you've opted for the add-on! Lightly grease an 8x8-inch baking dish with 1 tsp oil. Set aside.Reserve 1/4 cup cream. (NOTE: This will be for the caramel in step 2.) (NOTE: Make sure to save the smallest package of cream for the gravy.)Add remaining cream and 1 tsp white sugar to a large bowl. Using a whisk or electric mixer, beat until stiff peaks form, 2-3 min. (NOTE: 1-2 min with an electric mixer on high.) Place whipped cream in the fridge until ready to serve.Peel, core, then cut apples into 1/2-inch pieces. Peel, core, then cut pears into 1/2-inch pieces.
Add remaining white sugar (1/2 cup package less 1 tsp), 1 tbsp butter and 2 tbsp water to a medium pot over medium heat. Cook without stirring until sugar completely dissolves and turns an amber colour, 8-12 min. (NOTE: The sugar will start to clump at first, but resist the urge to stir it until the sugar is completely dissolved.) Immediately remove the pot from heat once mixture is amber. Slowly whisk in reserved cream, 1 tbsp at a time, until completely incorporated. (NOTE: Careful when whisking as the mixture will bubble up.)Set aside off heat to cool slightly, 3-5 min.
Meanwhile, add 7 tbsp butter to a medium microwavable bowl. Melt in the microwave, 1 min. (NOTE: If you don't have a microwave, melt butter in a small pot over medium-low heat.)Add 3/4 cup flour, brown sugar, 1 tsp Pumpkin Pie Spice Mix, oats, almonds and 1/4 tsp salt to the bowl with melted butter. Stir until well-combined.
Add 1/4 tsp salt, 1/2 tbsp vinegar, pears and apples to the caramel.Toss gently to combine, then transfer to the prepared baking dish. Smooth into an even layer. Sprinkle crumble over top.
Bake crisp in the top of the oven until filling is tender and crumble is golden-brown, 30-40 min. Set aside to cool for 10 min. Transfer whipped cream to a serving dish to go alongside. (TIP: Give cream a quick whip before serving, if needed!)
