A repost from the Witch’s Kitchen blog, which will soon go away.
I had an overload of apples and pears, and they were going to start going bad before someone ate them. I searched high and low for an idea for something to make with them. Apple pie seemed like too much work, what with the crust and everything. Finally, I settled on a Crisp. It’s the perfect, easy way to use up extra fruit!
3 apples, peeled and cut into 1-inch chunks
3 pears, peeled and cut into slightly larger chunks
3/4 cup whole wheat flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 stick butter
Mix the apples and pears together and pour into an ungreased glass casserole dish big enough to hold them comfortably and leave an inch or so at the top.
Mix the dry ingredients together in the bowl of a food processor fitted with the metal blade. Add the butter; pulse 10-13 times, until the mixture looks like coarse meal but still has some pea-size chunks of butter.
Pur the flour-butter mixture evenly over the apples and pears. Tap the casserole dish on the counter a couple of times to help things settle.
Bake at 375 until the juices are bubbling, the topping is browned, and the apples are tender.
Enjoy warm with whipped cream or vanilla ice cream.
Next time, I think I’ll try using a half stick of butter, 1/2 cup each flour and sugar, and brown sugar instead of white.