Pear or apple crisp
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Medium-size Anjou pears, Bartlett pears or Golden Delicious apples, peeled, cored, and sliced | |
| 1 | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground nutmeg |
| 1 | teaspoon | Lemon juice |
| ½ | cup | Water |
| 1 | cup | Sugar |
| ¾ | cup | All-purpose flour |
| ½ | cup | Butter, or margarine |
| Whipping cream (optional) | ||
Directions
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 <adamsfmle@...> Posted MC 3/2/97 Recipe by: Sunset Magazine, 1949 Posted to MC-Recipe Digest V1 #493 by Adams <adamsfmle@...> on Mar 02, 1997.