Apple Pear Crisp
Recipe and photo contributed by Stephanie Diehl
Prep Time: 10 minutes Cook Time: 1 hour
This recipe is more fruit than topping and then made even healthier with the addition of whole wheat flour. Add some vanilla ice cream, sweetened whipped cream, or a dollop of vanilla yogurt on the side for an even sweeter treat. Enlist some helpers to peel the fruit, and the rest is easy as pie.
3 large apples, about 1 pound (Cortland recommended), peeled, cored, sliced into ¼ inch thick pieces
3 large pears, about 1 pound (Anjou recommended), peeled, cored, sliced into ¼ inch thick pieces
2 tablespoons (30 grams) sugar
1 tablespoon lemon juice
¼ teaspoon cinnamon
½ cup (64 grams) whole wheat flour
½ cup (66 grams) all-purpose flour
4 tablespoons (60 grams) brown sugar
3 tablespoons (46 grams) granulated sugar
½ cup (63 grams) walnuts, finely chopped
7 tablespoons (99 grams) cold unsalted butter, cut into 12 pieces
- Preheat the oven to 350°F.
- In a large bowl, toss the apples and pears with the sugar, lemon juice, and cinnamon. Pour into a 2-quart glass dish or other ovenproof baking dish.
- In a small bowl, combine all of the topping ingredients except the butter and stir to combine. Add the butter and cut into the flour mixture using fingers or a pastry cutter, until it resembles a coarse meal.
- Bake until golden brown and bubbly, 45 to 55 minutes. Cool at least 15 minutes or until it reaches room temperature. This crisp is best served straight out of the oven, but it can be cooled, refrigerated, and reheated or eaten cold for up to three days.