Apple Pear Crisp Recipe

Every year, I seem to blog about apple crisp.  It's a favorite dessert for me to make.  My crisp recipes are lower in calories than many, as I've been a lifetime member of Weight Watchers for several years now.

We are fortunate as we live in an apple growing region.  Here in the Binghamton, New York area, we can purchase heirlooms such as Northern Spy, a wonderful baking apple. 

This year, the pears in the farm stands were so good we decided to mix pears in.

There are many more apple varieties in the farm stands than you can find in your average supermarket.  Many of the older varieties don't ship well, or don't keep well, or don't bear reliably year after year.  But if you can find them, they are worth the effort.

When you do buy an apple, you must ask yourself:  How do you intend to use your apple?

Fresh eating?  My favorites are Honey Crisp, SweeTango, Snapdragon, Autumn Crisp.  Yes, the newer varieties.  If heirlooms were easily available for me, I'd also recommend russets (brown skins).
For baking, my favorite is Northern Spy but you can also try Rome, Jonathan, Jonagold, and Cortland.  There are also dual use apples out there for both baking and fresh eating.

Now, onward to the recipe.

Apple/Pear Crisp (9 inch square pan, serves 9) for People Wanting a Lower Calorie Version

4 large baking apples

1/2 tbsp stevia/sugar blend (or brown sugar, to taste)

2 tsp lemon juice

2 Bartlett pears - you can also use one Asian pear.

Peel and slice cored apples and pears. Mix all ingredients above together.  Place in a 9 inch square baking dish that has been oiled or buttered.

Top with topping.  Keep in mind this is an adaptation of a low-cal topping.  It may not suit you.

Topping (if you aren't watching your weight, this may not be a favorite for you)

1 cup quick oats
1/4 cup unpacked brown sugar
2 tbsp light butter blend such as Olivio Light
1/2 tsp ground allspice
1 tsp vanilla extract

Mix topping ingredients together and top the apple/pear blend.

Bake at 350-375 degrees for about 50 minutes or until the apple slices are the consistency you want.  

Of course, I didn't think of taking a picture until the next day.

 Let cool, unless you can't wait to eat it. 

I recommend you serve warm or at room temperature.

Enjoy!