Cookbook author Nancy Baggett writes: "There couldn't be a more comforting -- and simple -- home-style dessert than this crisp. It's similar to a recipe my mother made as I was growing up but benefits from the added dimension of both apple and pear flavors."
Servings: 8 - 10
- Nonstick spray oil or butter for the baking dish
- 1 1/4 cups flour
- 1 cup packed light brown sugar
- 3/4 cup old-fashioned rolled oats
- 3/4 cup coarsely chopped walnuts (optional)
- Scant 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 3/4 cup (12 tablespoons) unsalted butter, melted and cooled
- 4 1/2 cups peeled, cored and sliced (1/4 inch) Granny Smith, Stayman, Greening, Newton Pippin, York, or other tart, flavorful apples (4 or 5 medium apples)
- 3 1/2 cups peeled, cored and sliced (1/4 inch) barely ripe Bartlett, Anjou or Bosc pears (about 3 medium pears)
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon finely grated lemon zest
- 2 teaspoons peeled and finely minced ginger root
Adjust the oven rack to the middle position and preheat the oven to 375 degrees. Coat a 9-by-13-inch or similarly sized baking dish with nonstick spray oil or butter.
In a large bowl, combine the flour, sugar, oats, nuts (if using), salt and cinnamon. Add the butter and stir until it is evenly incorporated and the mixture forms clumps. Set aside.
In a large nonreactive bowl, toss together the apples, pears, lemon juice and zest, and ginger. Add 1 cup of the crumb mixture and toss to combine. Spread the mixture evenly in the baking dish.
Sprinkle the remaining crumb mixture evenly over the top, using your fingertips to break up any large clumps.
Bake for 35 to 45 minutes, until the top is well browned and the fruit is bubbly. Transfer the dish to a wire rack and set aside to cool until barely warm. Spoon the crisp into bowls or onto dessert plates, then top with scoops of vanilla ice cream or garnish with dollops of whipped cream. (May cover and refrigerate for several days. Cover with foil and reheat slowly in a low oven just until warmed; do not serve chilled.)
From cookbook author Nancy Baggett.
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