This rare Harvest moon falls on the day of the autumn equinox, which won't occur again until 2029! It ushers in both the official start of fall and an abundance of apples fresh from the orchards to farmers markets and grocer's bins. Above is my artwork (available as a limited edition print) inspired by the crisp air and crisp apples of this wonderful season. I've invited my friend the cookbook author Marguerite Henderson to share her delicious recipe below -- a sneak peek from her upcoming dessert book, Small Sweet Indulgences, scheduled for release next fall, 2011. I hope you enjoy my art, apples and autumn with tonight's radiant full moon!APPLE AND PEAR CARAMEL CRUMBLE
4 Granny Smith apples, peeled and thinly sliced
2 D’Anjou pears, peeled and thinly sliced
juice and zest of 1 lemon
¾ cup brown sugar
3 T. butter, cut into small pieces
2 T. cornstarch
1 tsp. kosher salt
Combine all ingredients in a bowl; place in a 13” x 9” ceramic or decorative baking dish.
Crumble Topping:
1 cup flour
1 cup quick cooking oats
4 T. butter, cut into small pieces
1 cup chopped walnuts
¼ cup brown sugar
1 tsp. cinnamon
In a bowl, combine all ingredients and crumble with your hands to make sure it is well mixed. Pour over the prepared fruits. Bake in preheated 375o oven for 45 -50 minutes until bubbly and golden brown. Serves 8.
NOTE: Serve with vanilla ice cream or whipped cream.
