PEAR-AND-APPLE CRISP

By akselden

Ingredients

• 2 tsp unsalted butter, at room temperature
• 1 cup plus 2 tbsp all-purpose flour, divided
• 1/3 clip light brown sugar
• 1/3 cup plus- 2 tbsp sugar, divided
• 8 tbsp (1 stick) cold unsalted butter,
• cut into small pieces
• 1 cup crushed amaretti cookies
• 3/4 cup sliced almonds
• 7 ripe Bosc pears, (about 3 lb.) peeled
• 2 Macintosh apples, (about 1/2 lb.) peeled
• 3 tbsp almond-flavored liqueur
• 3/4 cup mascarpone cheese

Preparation

Step 1

Heat oven to 350°F. Butter 13" x 9" x 2" baking dish with 2 tsp butter. In medium bowl combine I cup flour, brown sugar and 1/3 cup sugar. With pastry cutter, cut butter into flour until mixture resembles coarse crumbs. Stir in cookies and almonds. Cut pears and apples into chunks, and toss with remaining flour and sugar in large bowl. Add liqueur; toss well. Spoon into prepared dish; sprinkle with topping. Bake 45 min., or until fruit is tender and topping is golden brown. Cool 10 minutes; top each serving with dollop of mascarpone cheese.