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Recipes

Bosc Pear Crumble

5-6 ripe Bosc Pears
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. ground cardamom
1 stick butter, 1/4 lb:
1/4 cup brown sugar
1/3 cup white sugar
1-1/2 cups of chopped pecans
1/2 cup rolled oats

Instructions

Preheat oven to 375F. Quarter and core and roughly chop them into a medium sized pot. Cook for 7-10 minutes, until some of the juices are released and the fruit is softened. Add cinnamon, nutmeg, and cardamom, coating the pears with spices. Place into a 8” x 8” baking pan or 9-inch pie plate.
Heat the sugar, butter, rolled oats and chopped pecans over medium heat in a medium sized pot until the pecans and oats are fully coated.
Sprinkle the topping over the pears and bake for 25 minutes or less, until the topping is golden brown and the pears are completely soft and bubbling. Another indication that the pears are done is that the skin should be brown and no longer green or yellow. Remove from oven and cool slightly.
Serve warm or cool, plain or topped with ice cream or fresh whipped cream.

Recipes

Roasted Delicata Squash

2 medium delicata squash (about 1 1/2 pounds total)
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 425°F.
Prep and cut delicata squash. Trim ends off 2 medium delicata squash. Cut in half lengthwise and use a spoon to scrape out the seeds and pulp. Cut into 1/2-inch-thick half moons.
Toss the squash with oil. Place the squash on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with 1 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss to coat. Arrange the squash in a single layer.
Roast the squash. Roast until lightly browned on the bottom, about 10 minutes. Use a thin spatula to flip the squash. Roast until the squash is tender and caramelized, 10 to 15 minutes more.

Recipes

Nectarine and Apple Crisp

2 whole Medium Apples
2 whole Medium Nectarines
⅓ cups White Sugar
1 Tablespoon Cornstarch
1 Tablespoon Lemon Juice
½ cups Rolled Oats
½ cups Whole Wheat Flour
¼ cups Turbinado Sugar
¼ teaspoons Salt
1-½ teaspoon Cinnamon
2 Tablespoons Melted Butter
3 Tablespoons Canola Oil

Preheat oven to 350ºF.

Core and slice apples and nectarines. Stir together apples, nectarines, white sugar, corn starch and lemon juice and set aside.

Stir together oats, flour, turbinado sugar, salt, and cinnamon. Drizzle butter and 2 tablespoons oil over the top. Stir together and add additional oil if mixture isn’t coming together (there should be no dry bits at the bottom).

Pour filling into a 1 1/2-quart casserole dish and sprinkle topping over it. Bake for 30 minutes, or until topping is browned and fruit juice is bubbling.

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Bosc Pear Crumble

Instructions

Roasted Delicata Squash

Nectarine and Apple Crisp

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