Pear or Apple Crisp
Categories: DessertsServes: 4 Servings
Ingredients:
- 4 Medium-size Anjou pears,
- -Bartlett pears or Golden
- -Delicious apples, peeled,
- -cored, and sliced
- 1 ts Ground cinnamon
- 1/4 ts Ground nutmeg
- 1 ts Lemon juice
- 1/2 c Water
- 1 c Sugar
- 3/4 c All-purpose flour
- 1/2 c Butter, or margarine
- Whipping cream (optional)
Instructions:
Place pears in a greased 8-inch-square baking pan. Sprinkle with cinnamon,
nutmeg, lemon juice, and water; mix lightly.
In a medium-size bowl, mix sugar and flour. Using a pastry blender or 2
knives, cut in butter until mixture resembles coarse crumbs; evenly scatter
crumbs over pear mixture. Bake in a 350 degrees oven until fruit is tender
when pierced and crust is lightly browned, about 1 hour. Offer cream to
pour over individual portions.
This recipe appeared in a 1949 issue of Sunset. Pears or apples are lightly
spiced, then baked beneath a crust of sweet, buttery crumbs.
Per serving: 622 cal. (35 percent from fat); 4 g protein; 24 g fat (14 g
sat.); 104 g carbo.; 236 mg sodium; 62 mg chol.
Obtained electronically from public library databank search and formatted
for MasterCook by Brenda Adams
Recipe by: Sunset Magazine, 1949
Posted to MC-Recipe Digest V1 #493 by Adams
Mar 02, 1997.
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