Thursday, December 13, 2007

Apple and Pear Crisp

Originally by Ina Garten, modified by Nancy in ME

Apple and Pear Crisp

Preheat oven to 350*

2 lbs ripe Bosc pears (6 pears)
1 1/2 lbs firm apples (6 apples)
1 tsp grated lemon zest
1 tbsp fresh orange juice
1 tsp lemon juice
1/2 c. granulated sugar or Splenda
1/4 c. all purpose flour
2 tsp. ground cinnamon
1/2 tsp ground nutmeg

For the topping:
1 1/2 c. all purpose flour
3/4 c. granulated sugar or Splenda
3/4 c. light brown sugar, lightly packed
1/2 tsp. salt
1 c. old fashioned oatmeal
1/4 (1 stick) cold butter or Promise, diced
1 tsp cinnamon

Peel, core and cut the pears and apples into large chunks. Place the fruit in a large bowl and add lemon zest, juices, sugar, flour, cinnamon, and nutmeg. Pour into 9 x 12 baking pan.

For the topping:
Combine the flour, sugars, salt, oatmeal and butter in the bowl of an electric mixer. Mix on low speed for 1 minute, until mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for 50 - 65 minutes, until the top is brown and the fruit is bubbly.

Serve warm.

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