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| Apple, Pear and Raspberries by ET Charles |
3 Granny Smith apples, small
1 Bartlett pear
2 cups frozen raspberries
1 teaspoon sugar, optional
Topping
½ cup sweet butter (1 stick, unsalted butter)
½ cup oats
¼ cup cornmeal
¼ cup unblanched/raw almond meal
1/16 teaspoon or less nutmeg
1/16 teaspoon or less lavender salt
Directions for topping: In a mixing bowl add dry ingredients: oats, cornmeal, almond meal, nutmeg and lavender salt. Stir thoroughly. Slice butter into approximately tablespoon size and add to dry ingredients. Cream thoroughly. Scraping the sides of the bowl to mix all ingredients. Set topping aside.
Wash and dry apples and pear. Slice fruit into quarters. Peel fruit. Slice peeled quarters into half inch sized pieces. Using the butter wrapper, grease a 10.5-inch diameter baking dish. Spread the apple chunks across the pie dish. Then evenly distribute the pear chunks amongst the apples. Next place the raspberries individually on top of the tree fruit, concentric semicircles are nice. If the raspberries are tart, sprinkle one teaspoon of sugar on top of the berries and adjacent apple and pear pieces. Spoon topping on the fruit.
Bake at 350 degrees Fahrenheit for 35 minutes. Red berries will punctuate the lightly browned topping and cream-colored tree fruits, making this a visually appealing dish.
Let cool at least ten minutes. Serve with whipped cream.
Serves 10 people.
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