Our two-fruit crisp is a fabulous winter treat. Leave the fruit peels on or off, it's up to you.
- 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
- 4 Tbsp dark brown sugar, unpackedTopping
- 1 large egg(s)
- 6 Tbsp dark brown sugar, unpacked
- 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 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
- 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. Let it sit longer and it will become quite firm.Add 1/2 teaspoon of ground nutmeg and 1/4 teaspoon of ground ginger for a more robust spice flavor. Try this recipe with other types of fruit: three pounds of pitted, quartered Italian plums also make a lovely crisp.