Straight from the Earth

APPLE and PEAR MAPLE CRISP

Crispy, crunchy, and easy to make, this sweet and tasty treat features healthy fruit, whole grains, and nuts. This recipe calls for half pecans and half walnuts, but feel free to use just one type or even substitute almonds. The maple syrup in the topping makes it especially crunchy and irresistible. This is a delicious dessert by itself, but for an especially heavenly experience, try it with a scoop of our Creamy Coconut Ice Cream (page 209). While leftovers are delicious, crisps always taste best the day they’re made. —MYRA

Serves 8

4 large apples, peeled and cut into ¹/₄-in/6-mm-thick slices

2 large pears, ripe but firm, peeled and cut into ¹/₄-in-/6-mm-thick slices

1 tbsp fresh lemon juice

CRISP TOPPING

1 cup/115 g old-fashioned rolled oats

¹/₃ cup/35 g coarsely chopped raw, unsalted walnuts

¹/₃ cup/40 g coarsely chopped raw, unsalted pecans

¹/₄ cup/35 g whole-wheat pastry flour

2 tsp ground cinnamon

¹/₄ tsp ground ginger

Pinch of ground nutmeg

Pinch of salt

¹/₄ cup/60 ml maple syrup

¹/₄ cup/50 g packed brown sugar

¹/₄ cup/60 ml canola oil

Preheat the oven to 375°F/190°C/gas 5.

In a 9-by-9-in/23-by-23-cm baking dish, combine the apple and pear slices. Sprinkle the lemon juice over the fruit and toss with your hands, and then flatten it so makes an even layer in the pan.

To make the topping: Stir together the oats, walnuts, pecans, flour, cinnamon, ginger, nutmeg, and salt in a medium bowl. Pour the syrup, sugar, and oil over the dry ingredients, and toss with your hands until thoroughly combined.

Spread the topping over the fruit as evenly as possible. Bake for about 40 minutes, until the top is golden brown and crunchy and the fruit feels tender when pierced with a fork. Let cool on a rack for at least 20 minutes. Serve warm or at room temperature.