JANUARY 2004 RECIPE

FROM: ROCKY MOUNTAIN LODGE BED AND BREAKFAST [web site]

PEAR APPLE CRISP

3 ripe pears, peeled, cored and thinly sliced (about 3 1/2 cups)
2 tart apples, such as Granny Smith, Jonathon, or Greening, peeled,cored and sliced (about 2 1/2 cups)
2 tbsp. lemon juice
2 tbsp. bourbon, applejack, brandy or apple cider
1 tsp. vanilla extract
3/4 cup all-purpose flour
1/3 cup sugar
1/4 tsp. allspice
1/2 tsp. ground cinnamon
2 tbsp.unsalted butter or margarine, chilled
1 tbsp. vegetable oil
  1. Preheat oven to 350º.
  2. In a large bowl, toss together the pears, apples, lemon juice, bourbon, and vanilla. Transfer to a 9 inch pie plate.
  3. In a medium-size bowl, stir together the flour, sugar , cinnamon and allspice. With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs, then stir in vegetable oil.
  4. Spoon the mixture on top of the fruit. Bake 30 minutes, then remove from the oven and spoon some of the juice over the topping.
  5. Bake 15 minutes more or until fruit is soft and the topping is crisp.

Serves 6

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