- 1 spray(s) cooking spray
- 1 pound(s) fresh apple(s), Granny Smith, cored, cut into 1-inch-thick slices
- 1 pound(s) pear(s), Bosc and/or Bartlett, cored, cut into 1-inch-thick slices
- 2 tsp fresh lemon juice
- 10 Tbsp dark brown sugar, unpacked, divided
- 1 large egg(s)
- 1/4 tsp table salt
- 1 tsp ground cinnamon
- 1 cup(s) uncooked rolled oats
- 6 Tbsp light butter, melted
Preheat oven to 375ºF. Coat a 9- X 9-inch glass baking dish with cooking spray.
Place apple and pear slices in a medium bowl. Toss with lemon juice and 4 tablespoons of sugar; set aside. In another medium bowl, beat egg.
In another medium bowl, beat egg. Add remaining 6 tablespoons of sugar, salt and cinnamon; mix to combine. Add oats; mix well.
Spoon fruit into prepared baking dish; evenly sprinkle oat mixture on top. Drizzle melted butter over top, and bake until fruit starts to bubble and topping starts to brown, about 45 to 50 minutes. Allow crisp to cool for a minimum of 2 hours. Cut into 9 pieces and serve. Yields 1 piece per serving.
- Peeling the fruit is optional. The longer the crisp is cooled, the more the fruit juices will be absorbed. If the crisp is cut after two hours, the fruit will be a compote-consistency. If the crisp is chilled overnight, it will be much more firm. Either way, it’s very tasty! Try this recipe with other types of fruit: three pounds of pitted, quartered Italian plums make a lovely crisp.