Harvest Fruits-Maple Crisp with Cinnamon Cream for #winePW 5 “Fall Fruits and Wine Pairings”

I think fall is my favorite season.

I love the cooler, crisp weather, the colors of fall…

I love the holidays—Halloween, Dia de los Muertos, and Thanksgiving.

I love the flavors of fall—apples and pears, pumpkin, and warming spices.

So, a thank you to Culinary Adventures with Camilla  who invited me to participate in #winePW 5 “Fall Fruits and Wine Pairings.”  (If you recall, it was Camilla who put together the #10DaysofTailgate festivities.)

For #winePW 5 “Fall Fruits and Wine Pairings,” I decided to go with some favorite fall flavors—the flavors of apples, pears, cinnamon, pecans, and maple syrup.   I can’t think of a better way to spend  part of the weekend but to sip some cool wine while eating a warming fruit crisp.

2014-10-08 17.06.38

Harvest Fruits-Maple Crisp
based on Harvest Pear Crisp

1/2 c. whole wheat flour
1/2 c. dark brown sugar, packed
1/2 t.  ground cinnamon
1/4 t.  fine sea salt
1/2 c. chilled unsalted butter, cut into
1/2-inch cubes
1 c. old-fashioned oats
1/2 c. coarse chopped pecans
2 t. pure maple syrup

Make topping:
Whisk first 4 ingredients in medium bowl. Add butter. Working quickly so butter does not soften, rub in with fingertips until moist clumps form. Stir in oats, pecans, and maple syrup. Chill while preparing filling. Can be made 1 day ahead. Cover and keep chilled.

1/3 c. sugar
1 T. pure maple syrup
2 T. cornstarch
1/2 t. ground cinnamon
1/4 t. fine sea salt
2 lbs. firm but ripe Bartlett pears, peeled, cored, cut into 1/2-inch cubes (about 3 cups)
2 lbs. Honeycrisp apples, peeled, cored, cut into 1/2-inch cubes (about 3 cups)

For filling:
Preheat oven to 350°F. Whisk first five ingredients in large bowl. Add pears and apples; toss. Transfer to 13 x 9 inch baking dish. Sprinkle topping over fruit mixture. Bake until topping is crisp and golden brown and juices are bubbling, about 50 minutes. Serve warm with cinnamon whipped cream.


Cinnamon Whipped Cream

1 c. whipping cream
1 T. powdered sugar
1/4 t. ground cinnamon
1/4 t.  pure vanilla extract

In a large bowl of a stand mixer, beat the cream, sugar, cinnamon, and vanilla until stiff peaks form. Do not overbeat.

2014-10-08 17.05.36 Now, Epicurious directed me to pair this dessert with a Krug Grande Cuvée from France.   At over $175 a bottle, I think not. Instead I bought a very moderately priced Riesling (read cheap).   Yes, I have to admit it here….I bought it for the blue bottle.  (I am hoarding blue glass but more about that later.) 2014-10-08 17.05.16
The hints of apricot and pear were delicious  with this maple-flavored dish.   

Wine Pairing Weekend # 5 Bloggers: Be sure to check out what my fellow bloggers have come up with for the October Wine Pairing Weekend!

On the Menu…

Pumpkin Lasagna with Halter Ranch’s Côtes de Paso by Culinary Adventures with Camilla
Squash and Sausage Soup with Pumpkin Cornbread and McKinley Springs
2010 Bombing Range Red
by Tasting Pour
Linguine with Roasted Carnival Squash and a Garnacha by Cooking Chat
Pinot Vs. Syrah – Pork Tenderloin with Fig & Apple Sauce by Confessions of a Culinary Diva
Apple Cider Pork with Red Cabbage and Oak Aged Apple Cider by Curious Cuisiniere

Harvest Fruits-Maple Crisp paired with a Riesling by Eliot’s Eats
Caramelized Almond Apple Upside Down Cake with a Late Harvest Riesling by A Day in the Life on the Farm
Forgotten Fire Late Harvest Riesling and Warm Apple Crisp by Grape Experiences
Peach and Ginger Cobbler and Tablas Creek Petit Manseng by ENOFYLZ Wine Blog

Wines for a Sweet & Savory Fall Harvest Meal by foodwineclick
Fall Fruit and Wine Pairing by Rockin Red Blog
Autumn Pumpkin Food Flair by Vino Travels — An Italian Wine Blog
Butternut Squash Risotto: White Wine or Rosé by Pull That Cork Autumn
Puff Pastry Tart and La Crema Chardonnay
 by It’s Okay to Eat the Cupcake

Join the #winePW conversation: Follow the #winePW conversation on Twitter throughout the weekend and beyond. If you’re reading this early enough, you can join us for a live Twitter chat on our theme “Fall Fruits + Wine” on Saturday, October 11, from 11 a.m. to noon Eastern Time. You can also visit our group Pinterest board to pin some great pairing ideas for later! Stay tuned for the November Wine Pairing Weekend, which will be on Saturday, November 8.


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