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Hi, I'm Molly.

Welcome to my food blog and try not to lick the screen. 

My favorite question to ask people is, "what is your death row meal?" Mine is pumpkin ravioli in a sage cream sauce from Girasole. Or pizza.  Or nearly anything from täkō.

Photo: Randi Voss Photography

Apple Pear Bourbon Crisp

Apple Pear Bourbon Crisp

Today in Pittsburgh, the day after Labor Day, the temperature climbed to 93 degrees Fahrenheit. The heat was intense, the air was thick, and everyone was a sweaty miserable mess.  So here is a reason to turn on your oven- warm apple and pear crisp spiked with bourbon. 

There is no good reason to have bourbon in this recipe.

But I did it anyway. 

Ingredients and Instructions

Filling:

  • 4 tart apples, peeled and chopped
  • 3 pears, peeled and chopped
  • 2 tablespoons of bourbon (whatever you're drinking)
  • 1 teaspoon vanilla
  • 2 tablespoons of granulated or cane sugar
  • 1/4 cup brown sugar
  • Juice of one lemon juice, reserve 1 teaspoon
  • 3 tablespoons flour
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • dash of salt

_____

Crisp:

  • 1 stick of cold butter, cubed
  • 1/2 cup flour
  • 1/3 cup brown sugar
  • 3/4 cup oats
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • dash of salt

Toss together the apples, pears, granulated sugar, and lemon juice in a bowl and set aside to macerate. Mix together the dry ingredients for the filling in a separate bowl and set aside.

For the crisp, in a stand mixer, combine all of the ingredients except the butter and mix until combined. With the mixer running, add the butter cubes and mix until incorporated but crumbly. 

Next, drain the apples and pears and discard the liquid. Toss the apples and pears with the dry ingredients and sprinkle in the bourbon, vanilla, 1 teaspoon of lemon juice and mix again. 

Pour the apple and pear mixture into a 9" x 9" buttered baking dish and then sprinkle the crisp mixture on top. Bake at 350 degrees for 1 hour, or just set out on the sidewalk to bake in this ridiculous Pittsburgh heat. Serve with ice cream. 

Leftover bourbon?

Make yourself a cocktail! I did! Here is Ina's recipe for fresh whiskey sours.

(I use equal parts honey and water for the simple syrup because I'm extra)

 Cheers!

Cheers!

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