Sunday, October 04, 2009

Apple-Pear Crisp

POINTS® Value: 4
Servings: 9
Preparation Time: 20 min
Cooking Time: 50 min
Level of Difficulty: Easy
Our two-fruit crisp is the ultimate cool weather-treat. Leave the fruit peels on or off, it's up to you.


1 spray(s) cooking spray
1 pound(s) apple(s), Granny Smith, cored, cut into 1-inch-thick slices
1 pound(s) pear(s), Bosc and/or Bartlett, cored, cut into 1-inch-thick slices

2 tsp fresh lemon juice

4 Tbsp dark brown sugar, unpacked

1 large egg(s)

6 Tbsp dark brown sugar, unpacked

1/4 tsp table salt

1 tsp ground cinnamon
1 cup(s) rolled oats

6 Tbsp light butter, melted


  • Preheat oven to 375ºF. Coat a 9- X 9-inch glass baking dish with cooking spray.

  • Place apple and pear slices in a medium bowl. Toss with lemon juice and sugar; set aside.

  • To make topping, in another medium bowl, beat egg. Add sugar, salt and cinnamon; mix to combine. Add oats; mix well.

  • Spoon fruit into prepared baking dish and evenly sprinkle oat mixture on top; drizzle with melted butter. Bake until fruit starts to bubble and topping starts to brown, about 45 to 50 minutes. Allow crisp to cool for a minimum of 2 hours.* Cut into 9 pieces and serve. Yields 1 piece per serving.


  • *The longer the crisp is cooled, the more the fruit juices will be absorbed. If the crisp is cut after two hours, the fruit will be a compote-consistency. Let it sit longer and it will become quite firm.

    Peeling the fruit is optional.

    Add 1/2 teaspoon of ground nutmeg and 1/4 teaspoon of ground ginger for a more robust spice flavor.

    Try this recipe with other types of fruit: three pounds of pitted, quartered Italian plums also make a lovely crisp.

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