Saturday, December 26, 2009

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.

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