T&D Willey Farms

Organic Farm | Madera, California

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DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.

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Madera, California 93637
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Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
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APPLE AND PEAR CRISP

Adapted from The Barefoot Contessa, foodnetwork.com

2 cups ripe but firm Pears, cut into large chunks
2 cups Jonagold Apples, cut into large chunks
1/2 tsp. grated orange zest
1/2 tsp. grated lemon zest
1 Tbls. freshly squeezed orange juice

1 Tbls. freshly squeezed lemon juice
1/4 cup granulated sugar
2 Tbls. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
FOR THE TOPPING:
3/4 all-purpose flour
1/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed

1/4 tsp. kosher salt
1/2 cup old-fashioned oatmeal
1/4 pound (1 stick) cold unsalted butter, diced

Preheat the oven to 350 degrees F. Peel, core, and cut the pears and apples into large chunks to total 4 cups. Place the fruit in a large bowl, add zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into an 8 by 8-inch baking dish. In the bowl of an electric mixer, combine flour, sugars, salt, oatmeal, and butter. Using a paddle attachment or a hand held mixture, mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely. Place the baking dish on a sheet pan and bake for 40 to 50 minutes until the top is brown and the fruit is bubbly. Serve warm.

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