Apple and Pear Crisp

From: Chef Potts

On May 7, 2008

We enjoyed this for dessert tonight with vanilla icecream and a dollop of cream and for the first time I did not have the DH say I prefer your apple pie and he did comment it was certainly better than the frozen commercial products. I would recommend using chilled butter especially if you make the crumble mix in a food processor (I used a mini one). I did not add the salt as I used low salted butter and used granny smith apples as we prefer their tarty taste. Thank you Sue L. Made for Recipe Swap #16 - May 2008.

From: GreenEyesCO

On Mar 2, 2008

From: Andi of Longmeadow Farm

On Sep 19, 2007

Had to climb the pear tree and grab one beautiful pear so I could use it in the fabulous beyond tasty apple/pear combo that begs you to eat every speck of it until you explode. Yes, explode. The aroma of the baking apples, coupled with the smoothness of the pears, cinnamon and sugars baking, and bubbling away would bring a bear to it's knees. Easy and quick to put together, the topping is great! I added more then 2 apples, (3), and just adjusted the baking time to 40 minutes. Let cool for a bit, but still warm and served with some whipped cream on top. Thank you so much, Lorie will make for Saturday Lunch at the Farm, and will be enjoyed beyond words.

From: JESMom

On Nov 18, 2007

Wonderful! I couldn't eat enough of this! And it was soooo simple to make, and all of the ingrediants are usually on hand! I expected more of a crispy topping, but it's actually more like apple pie filling. I may try adding some oats next time. Thanks!