Pear & Brown Sugar Crisp

Page 51

Cuisine: North American | Course Type: Desserts

(1 review)

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There may be nothing new and different about this fruit crisp -- but it is delicious. Easy for a weeknight but I'd also feel more than fine about serving it to guests on a cold winter night.

The only change I made was to use turbinado sugar rather than packed light brown sugar.

Note: lots of the Fine Cooking special issues are repetitive (they are excellent at marketing them even to subscribers who already have most of the recipes), but this is one where it is nice to have all these pie/crisp/cobbler recipes in one place. This issue has been on my cookbook stand since I brought it home.

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