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.