Apple and Pear Crisp

By Katherine

Ice cream is best choice

We had an apple tree in the front yard growing up and one of my mom’s go-to recipes was Fannie Farmer‘s apple crisp. It’s not too involved and tastes great with ice cream or a little slice of cheddar cheese. I don’t have an abundance of apples, but a coworker’s pear tree is going gangbusters. We end up with most of whatever pears the dogs don’t get and she can’t use. Aside from using pears, the only adjustment I made to the recipe was the addition of cardamom.

Apple and Pear Crisp

• 4 cups thinly sliced pears
• 1 cup thinly sliced apples
• ½ cup water
• 1 tsp cinnamon
• 1/2 tsp ground cardamom
• ¾ cup flour
• 1 cup sugar
• ½ cup butter, softened on counter for about 30 minutes
• ¼ tsp. salt

Preheat oven to 350 degrees F. Layer apples and pears evenly in the bottom of a one and a half quart baking pan. Pour water over the apples. Sprinkle apples and pears with cinnamon and cardamom. Combine flour, sugar, and salt. Cut in soft butter with fork or pastry blender until well blended. Crumble mixture over apples and pears in one even layer. Bake until fruit is tender and crust is brown, about 45 minutes. Serve warm with or without ice cream.