Pear-Apple Crisp

While we've used a combination of apples and pears for this sweet, crunchy topped dessert, you may use 3 pounds of just pears or just apples.

1-1/2 pounds pears, peeled and thickly sliced
1-1/2 pounds apples, peeled and thickly sliced
3 tablespoons fresh lemon juice
5 tablespoons granulated sugar
3/4 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons light brown sugar
3 tablespoons flour
1 tablespoon minced roasted almonds
1 tablespoon unsalted butter

1 Preheat the oven to 375°F. In an 8-inch square baking pan, toss the pears and apples with the lemon juice, 2 tablespoons of the granulated sugar, 1/2 teaspoon of the cinnamon, and 1/8 teaspoon of the salt.
2 In a small bowl, mix together the remaining 3 tablespoons granulated sugar, the brown sugar, the remaining 1/4 teaspoon cinnamon, and remaining 1/8 teaspoon salt. Stir in the flour.
3 With a pastry blender or 2 knifes, cut the butter into the sugar-flour mixture. Sprinkle the mixture over the fruit and bake for 40 minutes, or until the fruit is tender and bubbling and the top is golden brown.

Makes 6 servings.
Per serving: 212 calories, 2.7g total fat (1.3g saturated), 5mg cholesterol, 5g dietary fiber, 50g carbohydrate, 1g protein, 99mg sodium.