We saw this Mark Bittman recipe in the New York Times. Very good as is, but, nevertheless, we've changed it a bit (less sugar, more spice). Below is how we make it now.
- 5 cups apples or pears, cored and sliced (no need to peel)
- 1-1/2 tsp cinnamon
- 5 T sugar (This is quite a bit less than original recipe but plenty sweet.)
- 6 T butter, softened
- 3/4 cup dry rolled oats (not instant)
- 3/4 cup walnuts or pecans
- Heat oven to 375.
- In a large bowl, toss the fruit with 1/2 teaspoon the cinnamon and 1 tablespoon of the sugar.
- Grease a baking pan: 8 inch square or 9 inch round works well.
- In another bowl, stir together remaining cinnamon and sugar and oats and nuts. Add the butter and use clean hands to incorporate into the mixture.
- Spread topping over fruit and bake about 40 minutes, until topping is lightly browned and fruit is tender.
- Serve hot or cold or in between. Good with ice cream or whipped cream. Very good left over. Can re-heat in microwave if you wish.