Filippo Berio Apple-Pear Crisp

Ingredients

FOR THE FILLING

1½ lb. firm, semi-tart apples, peeled, cored, and cut into ½-inch-thick slices

1 lb. ripe pears, peeled, cored, and cut into ½-inch-thick slices

2 to 3 tbsp granulated sugar

¼ tsp ground cinnamon

1 tbsp all-purpose flour

FOR THE CRISP TOPPING

1 cup all-purpose flour

5 tbsp packed light brown sugar

2 tbsp granulated sugar

½ cup finely chopped almonds or walnuts

½ cup Filippo Berio Olive Oil

Directions

Heat the oven to 350°F.
To make the filling: In a 9-inch pie pan that’s 2 inches deep (or a similar baking pan), toss the apples and pears with the sugar (to taste), cinnamon, and flour.
To make the topping: In a medium bowl, mix together all the topping ingredients. Sprinkle the entire mixture over the apples. Bake until the topping is golden and the fruit is bubbling and tender, about 1 hour and 15 minutes. Cool slightly before serving.

Tip: This homey, autumn dessert will be welcome on the dessert table. Top with a drizzle of heavy cream, if you’d like.

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