DESSERT RECIPES: Apple-Pecan-Cranberry Crisp . . . Sour Cream-Rhubarb Coffeecake

Apple-Pecan-Cranberry Crisp

1 cup pecans (about 4 ounces)

¼ cup plus 2 tablespoons all-purpose flour

¼ cup plus 2 tablespoons light brown sugar

½ cup plus 2 tablespoons granulated sugar

6 tablespoons cold unsalted butter, cut into ½-inch dice

½ cup old-fashioned rolled oats

2½ pounds Cortland or other tart cooking apples — peeled, quartered, cored and sliced crosswise ¼-inch thick

½ cup dried cranberries (about 2½ ounces)

1 pint vanilla ice cream

Preheat the oven to 350 degrees. Spread the pecans on a baking sheet and bake for 6 to 8 minutes, or until lightly toasted. Let the nuts cool then coarsely chop them. Leave the oven on.

In a food processor, pulse the flour with the brown sugar and ¼ cup of the granulated sugar until combined. Add the butter and pulse until the mixture resembles coarse meal. Transfer the crumbs to a bowl and stir in the toasted pecans and oats.

Generously butter 6 individual baking dishes; they should be about 6 inches wide and 1 inch deep. In a medium bowl, toss the apples with the cranberries and the remaining 6 tablespoons granulated sugar. Divide the apple mixture among the prepared baking dishes and cover with the topping. Set the dishes on a large baking sheet and bake in the bottom third of the oven for 45 to 50 minutes, or until the apples are tender when pierced and the topping is toasted. Serve warm with the ice cream.

Yield: Serves 6.

Sour Cream-Rhubarb Coffeecake

Nonstick cooking spray

TOPPING:

½ cup granulated sugar

2 tablespoons butter, melted

½ cup finely chopped macadamia nuts

Zc cup flaked coconut

1 teaspoon ground cinnamon

BATTER:

1½ cups packed brown sugar

½ cup solid shortening

1 egg

½ teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup sour cream

1½ cups rhubarb, cut into ½-inch pieces

Preheat oven to 350 degrees. Spray a 9-by-12-inch baking dish with cooking spray and set aside.

To prepare topping: Combine granulated sugar, melted butter, macadamia nuts, coconut and cinnamon with clean fingers until thoroughly mixed. Set aside.

To prepare batter: In the large bowl of an electric mixer, beat brown sugar and shortening together until fluffy. Beat in egg and vanilla. Sift together flour, soda and salt. Add dry mixture alternately with sour cream to sugar mixture, beating 1 minute. Scrape down sides of bowl and beat about 10 seconds to blend. Stir in the rhubarb.

Scrape batter into prepared pan and spread evenly. Sprinkle topping evenly over the batter. Bake on center oven rack about 45 to 50 minutes. Test in the center of the cake with a toothpick. It should have just a few moist crumbs clinging to it. Cool completely before cutting.

Yield: Serves 12.

Approximate nutritional analysis per serving: 405 calories, 4 grams protein, 20 grams fat (7 grams saturated), 54 grams carbohydrates, 249 milligrams sodium, 31 milligrams cholesterol.

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