Apple and Pear Crumble with Walnuts and Oats

PG tested

All summer, instead of pies, I've been making crisps and crumbles from whatever fruit is in season. Cherries and blueberries were early favorites, but apples remain my mainstay. I love the combination of apple and pear, but you can make this with one or the other, depending on what's on your trees or at the market. I also like to add about 1/4 cup of golden or dark raisins soaked in 2 tablespoons Meyer's rum. Taste the fruit mixture, making sure it's got enough lemon juice and sugar.

• 1/2 cup all-purpose flour
• 1/2 cup packed dark brown sugar
• 1/2 teaspoon ground cinnamon
• Pinch salt
• 5 tablespoons cold unsalted butter, cut up
• 3/4 cup walnuts, toasted and coarsely chopped
• 1/3 cup old-fashioned rolled oats

• About 2 pounds tart apples and firm-ripe pears, or any combination, peeled, cored and cut into 1/4-inch-thick slices (7 to 8 cups)

• 1/4 teaspoon ground cinnamon
• 2 to 4 tablespoons granulated sugar
• 1 to 2 tablespoons fresh lemon juice

Preheat oven to 375 degrees. Set out a 9-by-9-inch (or a little larger) glass baking dish. (The dish I used was 9 1/2 inches square and 2 inches deep.)

In food processor, put flour, brown sugar, cinnamon and salt; process to blend. Add butter; pulse until mixture forms coarse crumbs. Add walnuts and oats; pulse just until ingredients are mixed, not chopped.

Put apples and pears in baking dish. Mix with cinnamon and granulated sugar and lemon juice to taste, depending on tartness or sweetness of fruit. Crumble walnut-oat mixture on top.

Bake 30 to 40 minutes, until fruit is tender, juices start to bubble and topping is lightly browned. Cool a bit before serving.

Makes 4 to 6 servings.

-- Miriam Rubin

Greek Village Salad

PG tested

My Greek friend Nancy Backas prepared this salad for us one night. She and her husband, Terry Feingold, were making their annual summer trek from Chicago. They're caterers and love to go "shopping" in my garden, especially during tomato season. Good, creamy feta is a key ingredient here. Nancy added a little lemon juice to her dressing but said it wasn't an authentic Greek touch.

• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons red wine vinegar (or to taste)
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 to 2 pounds large ripe tomatoes, cut into large chunks
• 1 medium cucumber, peeled, halved lengthwise and thinly sliced (about 1 1/2 cups)
• 1/3 cup thinly sliced red onion
• 6 to 8 calamata olives, pits removed
• 3/4 cup coarsely crumbled feta cheese
• 1 teaspoon dried oregano

In small bowl, mix oil and vinegar, seasoning with salt and pepper to taste. In large wide bowl or high-sided platter, arrange tomatoes, cucumber and red onion. Scatter olives over. Spoon dressing over salad and sprinkle feta on top. Crush oregano with your fingers, sprinkling it over feta. Let stand a few minutes before serving.

Makes 4 servings.

-- Nancy Backas

Looking for more from the Post-Gazette? Join PG+, our members-only web site. You'll get exclusive sports content, opinion, financial information, discounts from retailers and restaurants, and more. Our introduction to PG+ gives you all the details.