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Ingredients

    Streusel Topping
  • 11/2 cups flour
  • 11/2 cups light brown sugar
  • 3 tsp. cinnamon
  • 1 stick chilled butter, cut into half-inch cubes
  • 1 cup pecan pieces
  • Apple & Pear Filling

  • 4 lbs. South Carolina apples (mix of firm and soft varieties), peeled, cored, and thinly sliced
  • 2 lbs. South Carolina pears, peeled, cored, and thinly sliced
  • Juice of 1 lemon
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 tsp. ground cinnamon
  • 1/2 stick of butter cut into half-inch cubes, plus more for greasing dish
  • 1/4 cup Buttershot Schnapps

Directions

Streusel Topping
Place flour, brown sugar, cinnamon, and butter in medium bowl and mix with fingers or two forks until consistency reaches coarse textured mix. Add pecans. Set aside.

Apple & Pear Filling
Preheat the oven to 350°F. Toss apple and pear slices with lemon juice in extra-large bowl. In separate bowl, combine sugar, flour, and cinnamon, then evenly distribute mix over fruit. Add butter cubes and toss until combined. Evenly distribute apple and pear mixture into deep nine-by-13-inch glass or ceramic baking dish with sides and bottom buttered. Pour liqueur evenly over fruit. Sprinkle streusel topping over filling.

Bake crisp for one hour, or until fruit is bubbling and top is browned. Serve warm with vanilla ice cream.

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