With winter arriving in the form of snowstorms, it is time to swap the peaches and blueberries for apples and pears.
This topping recipe is thanks to my friend EG. It is delicious, but can be swapped with the version from the Peach Blueberry Crisp. Special thanks to LR for her help making this and cutting the apples and pears perfectly.
For The Fruit Base:
4-5 apples (I used Granny Smith)
4 pears (I used Bosc)
1/4 cup all-purpose flour
1/2 cup granulated sugar
3/4 tsp ground cinnamon
For the Topping:
1 cup rolled oats
1 cup packed brown sugar
3/4 cup all-purpose flour
3/4 tsp cinnamon
1/2 tsp ground nutmeg
1/2 cup butter, cut into small pieces
1/8-1/4 cup melted butter
Preheat oven to 350˚F.
Peel and cut apples and pears into cubes, put in a bowl filled with water.
Mix all ingredients for topping in a bowl. Combine with fork or pastry blender.
Drain water from bowl of apples and pears. Move to pyrex. Add flour, sugar and cinnamon.
Put all of topping ingredients on top of the apples and pears.
Bake for 40 minutes. Brush top with melted butter and bake for 10 more minutes. This will help the top crisp up.