Crisps

I love to cook and am a very good baker and prepare good and sometimes great desserts. One of my all time best is my Apple Crisp from the Nova Scotia cookbook. Another one is this one:

Autumn Pear Crisp

The best "apple crisp" I've ever made is this pear crisp. Luscious and juicy. For this recipe, I like to use Bosc or Bartlett pears.
Bonnie Stern Eating In

6 ripe pears, peeled, cored and sliced
2 cooking apples, peeled, cored and sliced
1 1/2 cups all-purpose flour 375 mL
1 1/2 cups white granulated sugar 375 mL
3/4 cup butter, cold, cut into bits 175 mL
2 tbsp coarse sugar 25 mL

Topping (optional)
1 cup whipping cream
1 tbsp vanilla paste (or mix 1tsp (5 mL) vanilla extract with
1 tbsp (15 mL) sugar)

1. Butter a 9"X13" 3 L baking dish. Spread pears and apples in the dish.

2. Combine flour with granulated sugar in a large bowl or food processor. Cut butter in until its in tiny bits.

3. Sprinkle this mixture over the fruit. Then sprinkle with coarse sugar. Bake in a preheated 350F(189C) over for 50 minutes to one hour, or until its crisp and browned and the fruit is very tender.

4. For the topping, whip cream until soft peaks form. Beat in the vanilla paste.

5. Spoon crisp into serving bowls and serve with a spoonful of topping.
Makes 8 to 10 servings.

Yesterday, I tried what I hoped would be an excellent combination and was disappointed with the Peach Blueberry Crisp from Smart Cooking by Anne Lindsay. Have some more to try and hopefully one of the recipes will be a hit.