By Kelly Bogard
In the famous words of Hank Snow and more recently Brian Burns, “I’ve been everywhere man. I’ve been everywhere.” Now that summer is officially over, I’ve had a few minutes to look back on the places we have been and the people we got to see. Since Butters is a little older now, we took more family trips on the weekends and even spent a week at the beach for the second year in a row.
My husband and I did make a few trips, just the two of us, to relax from work and full-time parenting. About a month ago, we found ourselves in Mertzon, Texas. Mertzon is about 25 miles southwest of San Angelo. We stayed at a friend’s ranch and had an amazing time just hanging out and exploring. Along the way, I found some ripe prickly pears.
Prickly pears are a different fruit than I have ever worked with, but I came up with this Prickly Apple Crumble. I think you’ll like it!
For Prickly Apple Crumble, you will need…
10-12 prickly pears
2 Granny Smith apples
2 tsp. granulated sugar
1 cup rolled oats
1 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 stick salted butter, melted
Before you pick these cool little maroon jewels, be aware that they have microscopic thorns that feel like glass shards if you get them on your hands. Be sure to wear protective gloves or use something to hold the fruit until you have removed the skin. Trust me, they really hurt.
First things, first. Preheat your oven to 375 degrees Fahrenheit. Then, using a wet paper towel, wash the prickly pears making sure to protect your hands at all times. Once clean, cut off either end of the pear and make a thin slice on the outer skin so you can slide your knife in. Then pull the skin from the inside of the fruit. Did I mention that the beautiful bright juice of a prickly pear will stain? Well, it will…see?
Once you’ve peeled all of your prickly pears, place them in a large bowl and smash them with a potato masher. The grainy texture on the fruit and the enormous amount of seeds make the juice one of the only usable parts.
The warm oatmeal and apples paired with the subtle sweetness of the prickly pears is simply amazing. So next time you see some of these beauties while driving across Texas, stop and get some. Just make sure you are wearing your gloves!
From all of us at, Texas Table Top, enjoy!
Recipe: Prickly Apple Crumble
Summary: Warm, sweet, crunchy and smooth. A comforting fall dessert.
- 10-12 prickly pears
- 2 Granny Smith apples
- 2 tsp. granulated sugar
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 stick salted butter, melted
- Preheat oven to 375 degrees Fahrenheit.
- Wash and peel the prickly pears.
- Mash the pears to remove the juice, straining to remove seeds and pulp.
- Wash and slice apples, then spread into the prepared 8-by-8-inch baking dish.
- Pour the juice of the pears over the apples and sprinkle with granulated sugar.
- Mix together oats, flour, brown sugar, cinnamon, nutmeg and melted butter.
- Crumble over the apple mixture.
- Bake for 30 minutes or until bubbly. Serve warm.
Prep time (duration): 20 minutes
Baking time (duration): 30 minutes
Number of servings (yield): 8-10