Get cozy with this pear and apple crisp with gingerbread topping – perfect for the holidays or cold weather meals.
Do you remember your first cookbook? Or perhaps the cookbook you turn to again and again as a trusted resource? The Fanny Farmer Cookbook (<— affiliate link) has been that resource ever since my mom gifted a copy to me in my early 20s.Easy cold weather dessert: Winter Fruit Crisp with Gingerbread Crumble via @tspbasil #thereciperedux Click To Tweet
So when I saw this month’s Recipe ReDux theme, I figured I’d break out my trusted Fanny Farmer:
Grab a Book and Cook
We’re playing a little party game at the end of 2017: Grab your nearest cookbook and ReDux the recipe on page 201, 17, 217 – or any combination of the number ‘2017.’
Page 217 had recipes for Liver Sauteed in Butter and Liver Venetian Style. —>Hard pass.
Page 712 featured a basic fruit crisp. —>Much better.
All summer long, fruit crisp is my go-to dessert because I always have a variety of fresh fruit around and it’s a recipe I can whip up easily with ingredients in my cabinet. But it’s rarely something I make in the colder months.
I’m a gingerbread freak and to get my gingerbread fix regularly (without overloading on calories), I often add a drizzle of molasses and a few shakes of ground ginger and cinnamon to lattes, smoothies or oatmeal this time of year.
So, with some apples and pears on hand and gingerbread flavors on my mind, I came up with this recipe including a molasses whipped cream.
Let’s just say I may be putting a drizzle of molasses in every batch of whipped cream I make moving forward – it’s that good.Print
And here’s a Facebook Live video showcase the 3 ways you can make any fruit crisp recipe better-for-you.