Recipe page

From the soon to be released Breakfast--a self help book. . .

Pear and Apple Crisp

2 Bosc pears 1/4 cup granulated sugar
4 Braeburn apples 1/8 cup flour
1 tsp. each--lemon zest and orange zest 1/2 tsp. cinnamon
1 Tbs. each--fresh lemon juice and fresh orange juice 1/4 tsp. nutmeg
Preheat oven to 350.  Peel, core and cut the pears and apples into large chunks.  Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg.  Pour into a greased oval baking dish
3/4 cup flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 tsp. salt
1/2 cup uncooked oatmeal
1 stick cold butter
1/2 cup chopped pecans

Combine the flour, sugars, salt, oatmeal and butter in a bowl.  Stir until mixed.  Cut in the butter until mixture resembles coarse crumbs.  Sprinkle over the fruit, being sure fruit is entirely covered.  Place on sheet pan and bake for 50-60 minutes until top is brown and fruit is bubbly.  Serve with whipped cream or ice cream.