Autumn Apple and Pear Crisp

2 1/2 pounds gala apples, peeled

2 1/2 pounds bartlett pears

1/3 cup brown sugar

2 tbs all purpose flour

1 1/2 tsp ground cinnamon

2 cups rolled oats

3/4 cup all purpose flour

1 1/4 cups light brown sugar

1/4 tsp kosher salt

3/4 cup cold butter

1 cup slivered almonds

Core apples and pears and slice into about 10 wedges each for the apples, and 6 wedges each for the pears. In a large bowl, toss apples and pears together with the brown sugar, flour and cinnamon. Transfer to a shallow, 3 liter baking dish.

In a large bowl, whisk together the rolled oats, flour, brown sugar and kosher salt. Cut butter into small pieces and incorporate into the dry mixture with a pastry blender until coarse, pea-sized, crumbs form. Mix in the almonds.

Squeeze the topping into marble-sized balls and sprinkle on the fruit. Bake in a 350F oven for 45-55 minutes, until the apples are tender to the tip of a knife and the juices are hot and bubbling.