Apple pear crisp
1 pound(s), Granny Smith, cored, cut into 1-inch-thick slices
1 pound(s), Bosc and/or Bartlett, cored, cut into 1-inch-thick slices
Fresh lemon juice
Dark brown sugar
10 tbsp(s), unpacked, divided
Uncooked rolled oats
6 tbsp(s), 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.