This recipe was always called Pear or Apple Crisp on every recipe card and cookbook entry that was ever noted down, and pears were always listed first. In all the time it was made at the Steins’ house, they only ever used apples, often from their own trees. Not too long ago, we had way too many pears and used them instead, and though apple crisp is still the family go-to, LaVerne herself agreed when she tasted it that it’s maybe even better with pears.
Pear or Apple Crisp
4 pears (Anjou or Bartlett) or 5 cooking apples
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon to 1 tablespoon lemon juice
1/2 cup water
1 cup sugar
3/4 cup unsifted all-purpose flour
1/2 cup butter
Put sliced fruit into buttered 9 inch square pan.
Sprinkle with spices, add lemon juice and water. In separate bowl (we use the mixer), mix sugar and flour; work in butter to make a crumbly mixture. Spread over fruit.
Bake 350° of in about one hour.
Serve warm with cream.
-Nuts, chopped may be added to the topping.
-Canned pears may be used-reduce time to 30 minutes.
Though the recipe calls for cream, the Steins usually topped warm crisp with a scoop of ice cream.
No one ever tried it with canned pears as far as I know. It was always the thing to make when there was a bounty of fruit.
It’s also good left over for breakfast with some coconut milk, but that is straying wildly from family tradition, to be sure.
What recipes does your family turn to when there’s a bounty of a fruit or vegetables?