Apple and Pear Crisp
Zest of 1/2 lemon
2 tablespoons cognac, brandy or bourbon (optional)
3 lbs pears and apples, peeled and sliced 1/4-inch thick
1 3/4 cups whole wheat pastry flour
1/2 cup rolled oats
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
½ cup unsalted butter, melted
Preheat oven to 350
1. For the crisp topping, mix the flour, sugar, oats, salt and cinnamon in a medium bowl and whisk to combine. Add the melted butter to the dry ingredients, stirring with a fork. You want small and large clumps.
2. Mix the apples and pears with the liquor (if using) and lemon zest and toss well. Put the mixture into an 8 x 8-inch square baking pan or similar sized pan. Cover with the topping.
3. Bake until the topping is nicely browned and the fruit is bubbly and soft, about 35-45 minutes. Cool slightly and serve with lightly sweetened whipped cream or vanilla ice cream.