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    Pear Crisp or Apple Crisp


    Source of Recipe


    Cooking Light Magazine


    Recipe Introduction


    I have made both and they are great.


    List of Ingredients


    • 6 cups Anjou or Bartlett pears or apples cored and cut lengthwise into 1/2 inch thick slices (about 3 pounds)
    • 1 Tbsp. fresh lemon juice
    • 1/3 cup granulated sugar
    • 1 Tbsp. corn starch
    • 2 tsp. cinnamon, divided
    • 1/3 cup all purpose flour
    • 1/2 cup packed brown sugar
    • 1/2 tsp. salt
    • 3 Tbsp. chilled butter, cut into small pieces
    • 1/3 cup regular oats
    • 1/4 cup coursely chopped walnuts


    Instructions


    1. Preheat oven to 375 degrees
    2. Combine pears/apples and lemon juice in a large bowl, tossing gently to coat fruit. Combine granulated sugar, cornstarch, and 1 1/2 tsp. cinnamon, stir with a whisk. Add cornstarch mixture to fruit mixture, toss well to coat.
    3. Put fruit evenly in a 2-quart baking dish.
    4. Lightly spoon flour into a dry measuring cup, level with a knife. pleace flour, 1/2 tsp. cinnamon, brown sugar, and salt in a fod processor, pulse 2 times or until combined. Add chilled butter, pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts, pulse 2 times. Sprinkle flour mixture evenly over fruit mixture.
    5. Bake at 375 degrees for 40-45 minutes, or until fruit is tender and topping is golden brown. Cool 20 minutes on wire rack. serve warm or at room temperature.
    6. Yield: 8 servings
 

 

 

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