- Total Time
Our two-fruit crisp is a fabulous winter treat. Leave the fruit peels on or off, it's up to you.
cooking spray1 spray(s)
fresh apple(s)1 pound(s), Granny Smith, cored, cut into 1-inch-thick slices
pear(s)1 pound(s), Bosc and/or Bartlett, cored, cut into 1-inch-thick slices
fresh lemon juice2 tsp
dark brown sugar4 Tbsp, unpackedTopping
dark brown sugar6 Tbsp, unpacked
table salt¼ tsp
ground cinnamon1 tsp
uncooked rolled oats1 cup(s)
light butter6 Tbsp, 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 sugar; set aside.
- To make topping, in another medium bowl, beat egg. Add sugar, salt and cinnamon; mix to combine. Add oats; mix well.
- Spoon fruit into prepared baking dish and evenly sprinkle oat mixture on top; drizzle with melted butter. 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.
- Serving size: 1 piece