Sept. 17 Recipe #2: Darlene's Pear-Apple Crisp

Darlene's Pear-Apple Crisp

3 Golden Delicious Apples

3 medium-size Pears (Bartlett or D'Anjou work great)

1/3 cup Orange Juice or Apricot Nectar

1/4 cup Sugar

1/2{} cup firmly packed Light Brown Sugar

1 1/2 tsp. ground Cinnamon

1/4 to 1/2 tsp. ground Nutmeg

1/4 tsp. Salt

3/4 cup all-purpose Flour

1/4 cup firm Butter

{}{}{}{}{}{}{}{}{}{}{} Peel, core, and cut into 1/4-1/2 inch-thick slices the apple and pears. Butter a 9x9 baking dish.{} Distribute apple & pear slices evenly in dish. In a small bowl, combine juice and sugar; pour evenly over fruit. In another bowl, mix brown sugar, cinnamon, nutmet, salt, and flour until well blended. Cut butter into flour mixture until particles are about the size of peas (I use my fingers and rub the butter into the flour mixture. It takes a few minutes to get it to the right consistency.) Sprinkle crumb mixture evenly over fruit. Bake uncovered in a 375* oven for about 40 minutes. The topping will be browned and the fruit will be tender when pierced with fork or knife. Makes about 6 servings.