In place of apples, you can use pears here or a mixture. In fact, this is a universal crisp recipe and will work with just about any fruit. Almost needless to say, it’s great with vanilla ice cream.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Toss the fruit with half the cinnamon, the lemon juice, and 1 tablespoon of the sugar and spread it in a lightly buttered 8-inch square or 9-inch round baking pan.
Step 2
Combine all the other ingredients, including the remaining cinnamon and sugar, in a food processor and pulse a few times, then process for a few seconds more, until everything is well incorporated but not uniform. (To mix the ingredients by hand, soften the butter slightly, toss together the dry ingredients, and then work in the butter with your fingertips, a pastry blender, or a fork.)
Step 3
Spread the topping over the apples and bake for 30 to 40 minutes, until the topping is browned and the apples are tender. Serve hot, warm, or at room temperature.
