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Apple Pear Cinnamon Crisp with Raisins

September 28, 2012

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This is a variation on another crisp I posted to the blog this summer — just as easy & just as good.

The topping is nearly identical to my summertime crisp, except for the addition of cinnamon this time. But the filling is pure fall: apples, pears & cinnamon, with just a few raisins. And best of all, it’s not too sweet. There’s no added sugar in the filling at all.

You’ll Need:

For the filling —

5 crisp apples peeled, cored & cut into 1/4″ wide slices

2 ripe pears peeled, cored & sliced into 1/4″ slices

1.5 oz raisins

1 tbs cinnamon

A dash of salt

2 tbs flour

A deep dish baking pan

For the topping —

1 1/4 cup flour

3/4 cup white sugar

1 tbs cinnamon

1 tsp salt

4 oz cold butter, cut into chunks

3/4 cup slivered almonds

A food processor fitted with a steel blade

Steps:

1. Combine the filling ingredients in the deep dish baking pan.

2. Combine the topping ingredients in the food processor by pulsing 10 times.

3. Spoon the topping over the filling.

4. Bake at 400 degrees for 45 – 55 minutes, until the topping is browned & the fruit is bubbly.

5. Serve warm or at room temperature.

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