ezRecipe-Zee: Cooking Recipe: How to make Apple-Pear Crisp

Apple-Pear Crisp

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Date Added:	November 20, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Desserts / Sweets, Fruit, Copy Cat / Restaurant

Ingredients:

1/2   cup           chopped almonds or pecans
3     large         Granny Smith apples
2     large         firm ripe pears
2     tablespoons   brandy or dark rum - (to 3 tbspns)
3/4   cup           flour
2/3   cup           granulated sugar
2     tablespoons   brown sugar - (packed)
                    Grated zest of 1/2 lemon
1/4   teaspoon      salt
1/2   teaspoon      cinnamon
1/4   teaspoon      ground nutmeg
1/2   cup           cold unsalted butter
                    Vanilla ice cream for serving

Directions: one line for each direction. When saved the lines will be numbered.

Heat the oven to 350 degrees. Spread the nuts on a baking sheet and toast them until they're fragrant and lightly browned, 8 to 10 minutes. Set them aside.
Peel and core the apples and pears and cut them into 1-inch chunks. Spread the fruit evenly over the bottom of a shallow 2-quart baking dish. If desired, sprinkle the fruit with the brandy or rum.
Combine the flour, granulated and brown sugars, lemon zest, salt, cinnamon and nutmeg in a mixing bowl. Using a pastry blender, two knives or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse bread crumbs. Mix in the nuts.
Spread the topping evenly over the fruit. Bake the crisp until the fruit is tender and the crust is lightly browned, 40 to 45 minutes. Serve warm, if desired, with vanilla ice cream.
This recipe yields 6 servings.
Each serving: 416 calories; 105 mg sodium; 41 mg cholesterol; 22 grams fat; 54 grams carbohydrates; 5 grams protein; 3.62 grams fiber.
Variation: Add half a cup of fresh, rinsed cranberries to the apple-pear mixture before spreading on the sugar topping. Or, for a summer crisp, substitute peaches and nectarines for the apples and pears.

Notes:
Recipe from "Cooking for Dummies" by Bryan Miller and Marie Rama (Hungry Minds Books, $19.99)

Nutrition Facts not Available

Rating: ()

Added On: November 20, 2008

* The Los Angeles Times, 02-28-2001