Tart Granny Smith apples and melon-y tasting pears pair with our sun ripened, ecogrown, and nutty flavored whole grain brown rice for an easy dessert that somehow seems to find its way into our breakfast bowls. This is based off of my Grandma Risby’s receipt, and it reminds me of sunny fall days when my parent’s golden rice was ripe and fresh tree ripened apples and pears were an afternoon snack while heading to the field after school to help with the rice harvest. Apples, pears, and brown rice melt in an oven metamorphosis with a shellac of brown sugar, honey, lemon juice, walnuts (or pecans), and butter for a melt in your mouth delight. For the gluten challenged, we use rice flour to hold it together. The foundation of this quintessential American recipe will take you back to your special childhood memories of days past; make a memory for your children.
3 medium ripe pears, peeled, cored, and cut into ¾ inch pieces
2 Granny smith apples, peeled, cored, and cut into ¾ inch pieces
2 cups cooked ecogrown Beulah Land Tan or Beulah Land Medley Whole Grain Brown Rice
2 tbsp lemon juice
1 cup packed dark brown sugar, divided
2 tbsp honey
1 tsp ground cinnamon
¼ tsp salt
8 tbsp butter
¾ cup walnut (or pecans), chopped
¾ cup Delta Belle or Missimati Fragrant Rice Flour
Whipped cream or vanilla ice cream, to accompany
Preheat oven to 325 degrees Fahrenheit.
In small mixing bowl, blend well the lemon juice, ¼ cup brown sugar, honey, cinnamon, and salt.
In a large mixing bowl, combine this with the pears, apples, and brown rice. Spoon into a shallow buttered or cooking oil sprayed 9 x 13 inch baking dish. Into a medium mixing bowl, mix rice flour and ¾ cup brown sugar. Cut in butter until mixture is crumbly. Stir in nuts. Sprinkle this mix uniformly over the rice and fruit mixture. Bake for 30 minutes, or until apples are tender and dish is bubbly around edges.
Serve warm with chipped cream or ice cream, if desired. Enjoy!