Tuesday, March 23, 2010

Mora Crisp

I'm not really sure *what* to call this! If I say it is a squash crisp, that just sounds awful! Makes you wonder how pumpkin pie got its start.
So, try this on for size...

Mora Crisp

  • 1/2 cup oats
  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • 1/4 cup sugar or SPLENDA® No Calorie Sweetener, Granulated
  • 1/4 teaspoon cinnamon
  • dash of nutmeg
  • 4-5 tablespoons cold butter, cut into pieces

  • 2-3 cups peeled and chopped chayote (green pear-shaped squash, with a texture almost like green apples)
  • 1/2 cup mora pulp
  • 2-3 tablespoons all-purpose flour
  • 2-3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • dash nutmeg

  1. Preheat oven to 350 degrees F (175 C).
  2. Mix filling ingredients, fill 9x13 pan
  3. Blend all topping ingredients in a bowl until crumbly. Sprinkle over filling.
  4. Cover w/ foil
  5. Bake in preheated oven 40 minutes.
  6. Remove foil, and bake 10 more minutes or until browned and bubbling around the edges.
Serve warm, with ice cream, chiverre empanada, and a little dulce de leche

1 comment:

Julie said...

Note - "mora" is the Costa Rican blackberry. It is less juicy and more tart than the USA (California, anyway) blackberries.