Tipsy Pear and Apple Crisp
If you don’t want a tipsy version, skip the brandy and add 2 tablespoons of lemon juice instead. I used to be a granny smith apple girl for baking until I tried my friend Beth’s Dutch Apple Pie – it converted me to golden delicious. Use any apples you like or have on hand.
Servings: 8 people
Ingredients
- 4 Bosc pears no need to peel, cut into 1/2 inch chunks
- 4 golden delicious apples peeled, cut into 1/2 inch chunks
- 1/2 cup natural cane sugar
- 1/4 cup white whole wheat flour or all purpose
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg I like to use a whole nutmeg and a microplane grater
- 1/4 cup pear brandy
For the topping:
- 3/4 cup white whole wheat flour or all purpose
- 1/4 cup natural cane sugar
- 1/2 cup light brown sugar packed
- 1/2 teaspoon fine grain sea salt
- 3/4 cup old-fashioned oatmeal
- 1/2 cup cold butter diced
Instructions
- Preheat the oven to 350 °F (177 °C).
- Butter a 9 x 12 baking dish.
- Place the first 7 ingredients – pears through brandy – in a large bowl and stir to combine. Pour in to prepared dish.
- Combine all dry topping ingredients in medium bowl and stir to combine. Cut butter into dry ingredients with two knives or a pastry blender until it has a texture of coarse meal. Sprinkle evenly over fruit.
- Place baking dish on a rimmed cookie sheet (to catch any drips), and bake for 1 hour. Let cool for about 20 minutes. Serve warm.
Nutrition
Calories: 399kcal | Carbohydrates: 72g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 253mg | Potassium: 262mg | Fiber: 7g | Sugar: 50g | Vitamin A: 427IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 1mg
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