MAPLE FRUIT CRISP

This has been a family favorite, and therefore a requirement at every Thanksgiving and Christmas dinner for quite a few years. The basic recipe came to me from Jeanne Lemlin's Quick Vegetarian Pleasures Cookbook. You can serve this as a side dish, or hot from the oven with Vanilla Ice Cream for dessert.

Preheat oven to 350 degrees.
In a large bowl combine the following:

• 5 medium apples (any type but delicious or Paula Reds) peeled, cored and thinly sliced
• 2 firm ripe pears (anjou, comice, or barlett) peeled, cored and thinly sliced
• 2/3 cup fresh or frozen cranberries
• 4 tbsp. golden raisings
• 3 tbsp pur maple syrup
• 1 tbsp unbleached flour.

Pour into an 8x8 inch pan and smooth the top.

In a separate bowl combine:

• 1/4 cup unbleached flour
• 1/4 cup rolled oats
• 4 tbsp finely chopped walnuts or pecans
• 1/4 cup firmly packed light brown sugar
• 1 tsp. cinnamon
• 1/4 tsp salt
• 5 tbsp cold unsalted butter, cut into bits
• 3 tbsp pure maple syrup.

with your ifngertips rub in the butter bits until coarse crumbs form. sprinkle the mixture on top of the fruit, breaking up any large chunks.

Bake 40-50 minutes until filling is bubbly and apples are tender.

Serve warm or room temperature.