1 spray(s) cooking spray
1 pound(s) fresh 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) uncooked 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.