Recipe page
From the soon to be released Breakfast--a self help book. . .
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Pear and Apple Crisp |
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| Filling | |
| 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 | |
| Topping | |
| 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 | |
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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. |
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