JANUARY 2004 RECIPE
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
- Preheat oven to 350º.
- In a large bowl, toss together the pears, apples, lemon juice, bourbon, and vanilla. Transfer to a 9 inch pie plate.
- 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.
- 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.
- Bake 15 minutes more or until fruit is soft and the topping is crisp.