Pear & Apple Crisp

There's one place in our Commonwealth where my little recipe for this crisp is becoming a favorite. But because I love you all so much, here's the recipe for free!

It's best to serve this recipe as individuals by using ramekins. You'll get about 8 servings & I guarantee your guests will LOVE the fact that they do not have to share. The secret to this crisps success is piling the topping as high as you can.


Ingredients:

5 Granny Smith Apples
4 Bosc Pears-not very ripe
1 t. Lemon Zest
2 T. Lemon Juice
2 T. Apple Cider or Brandy
1/2 C. Sugar
1/4 C. Flour
1 t. Cinnamon
1/2 t. Nutmeg


Topping:
1 1/2 C. Flour
3/4 C. Sugar
3/4 C. Brown Sugar
1/2 t. Salt
1 C. Oats
2 Sticks of Cold Butter


Method: Preheat oven to 350 degrees. Spray 8 ramekins with non-stick spray & arrange them on a baking sheet.

1. Peel, core and slice thin the apples and pears. It's best to slice them as thin as possible (but not paper thin) instead of in wedges like you would do for apple pie. Place them in a large bowl.

2. Add to the bowl: Lemon Zest, Lemon Juice, Apple Juice, 1/2 C. Sugar, 1/4 C. Flour and spices. Mix to combine.

Prepare the topping:

3. In a separate bowl combine all of the remaining ingredients except the butter. Cube that and work it in with your fingers until the mixture is coarse.

4. Fill each ramekin with the apple mixture-fill it to the top, but not domed over. Using your hands, scoop the topping onto the ramekin to form a dome. Continue until you run out of apples.

5. Sprinkle each crisp with a light dusting of cinnamon. Bake 20-30 minutes until topping is golden brown and the apple filling is starting to bubble up.