It’s finally feeling like fall here in Oklahoma. Yellow and red leaves are falling from the trees after our first frost and I’ve pulled my boots and coats out of hiding. As usual, Oklahoma weather is unpredictable and tomorrow we’ll enjoy a sunny, 70 degree Thanksgiving. I’m not complaining!
Today, on Thanksgiving eve, I thought I’d share a quick fall dessert in case you’re on the hunt for last-minutes ideas. I’ve been on a stuffed vegetable kick lately (evidence: stuffed tomatoes and stuffed globe zucchini), and Joy the Baker’s peach cobbler for one inspired me to try the concept with fruit. Using a peach halve as a bowl for crispy, buttery goodness—it’s brilliant, right?
These crisps aren’t the prettiest dessert of all but they make up for their humble appearance in flavor. I based the recipe on Heidi Swanson’s recipe for plum and peach crisp recipe. She replaced some of the butter with yogurt in order to reduce the fat content, but I love the yogurt for its tang. I sweetened the dough up with a bit of maple syrup and added some autumn spices. I experimented with two kinds of apples as well as D’Anjou pears. The pears were the clear winner, with Gala apples coming in second. Thicker skinned Granny Smith apples came in last; their skin was still a little tough after baking.
- 4 D'Anjou pears or Gala apples
- Scant ½ cup rolled oats
- Scant ½ cup white whole wheat flour or regular whole wheat flour
- ¼ cup turbinado (raw) sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- pinch of salt
- 2 tablespoons and 2 teaspoons melted butter
- 2 tablespoons plain or vanilla Greek yogurt
- 2 teaspoons real maple syrup
- Preheat oven to 400 degrees and grease a large baking pan (a 13x9 inch pan would work well).
- Cut the pears and/or apples in half and use a paring knife to carefully cut out the cores. Discard the cores.
- In a medium bowl, combine the remaining ingredients. Use a big spoon to mix it well.
- Scoop about two tablespoons of dough onto each pear/apple half and use your hands to smush it into a mound.
- Bake for 25 minutes or until the top is golden.
P.s. If you’re looking for more easy last-minute Thanksgiving ideas, consider rosemary and parmesan sweet potatoes, chickpea salad (I’m making it for my family), butternut squash orzo risotto, rosemary and feta beer bread biscuits and gala and gorgonzola salad. These pumpkin pancakes would be great for breakfast, too. Hope your holiday is full of laughs and good food!