Apple and Pear Crisp

This seasonal crisp adds an extra special touch to a classic. I do this by adding pears and a couple of hints of dries cranberries.

Recipe:
For the filling
7 apples (you can use any kind...I did a variety of Honey Crisp, Gala and Golden Delicious for different textures )

3 pears (you can use green, brown or any kind....I used red Bosc)
zest of a lemon
lemon juice 
water
2 tbs. cinnamon
1 teaspoon nutmeg
1/4 cup AP flour
1/2 cup of granulated sugar
3 tbs of apple brandy 
3 tbs of dried cranberries
butter for greasing 
For the top
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
3/4 cup light brown sugar, lightly packed
pinch of kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced 

Fill a deep bowl with the juice of 1 lemon and enough water to cover all the apples. Preheat the oven to 350 degrees F.  Peel, core and cut each apple in half and cut them into bite sized chunks. If you like crunchier apples then cut them bigger and the opposite for softer apples. Place each one into the bowl with the lemon and water. When you are ready to make it, grease a 8 by 12 pan with butter. Add your apples, pears, lemon zest, flour, cinnamon, nutmeg, sugar, cranberries. Mix it all together and then add your apple brandy. In a bowl add all of the topping ingredients with one stick of butter. Mix it together until the butter is in pea sized pieces. Then add the other stick of butter and do the same. Chill it for about 15 mins so the butter is nice and cold. When you are ready but the crumble on top of the apple mixture. Evenly coat it and make sure you get the ends! Cook for about 1 hour depending on your oven or until golden brown and bubbly. Serve with ice cream, (ex. vanilla or carmel) whipped creme or carmel sauce (mine is homemade!). Enjoy!

                                                        As always....
Happy Eatings

Comments are closed.