Karoline Boehm Goodnick

Serves 6

Crisps, along with cobblers, grunts, slumps, and pandowdies, are pleasing, old-fashioned fruit desserts. Here, a small amount of cornmeal replaces some of the flour in the butter topping to add extra crunch.

TOPPING

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Butter (for the dish)
½ cup flour
cup yellow cornmeal
cup granulated sugar
cup packed dark brown sugar
Salt, to taste
6 tablespoons unsalted butter, very cold and cut up

1. Set the oven at 375 degrees. Butter an 8-inch-square baking dish.

2. In a bowl, combine the flour, cornmeal, granulated and brown sugars, and salt. Scatter the butter on top. With a pastry blender or your fingers, work the butter into the dry ingredients until the mixture resembles crumbs.

FRUIT

3 apples (Cortland, Baldwin, Golden Delicious, Northern Spy), peeled, cored, and cut into chunks
3 firm ripe pears (Bartlett, Bosc, Forelle), peeled, cored, and cut into chunks
cup orange juice
1 tablespoon flour
¼ cup apricot preserves

1. In a bowl, combine the apples, pears, orange juice, and flour. Transfer the mixture to the baking dish. Dot with the preserves. Spoon the topping evenly onto the fruit.

2. Bake for 45 minutes or until the fruit is bubbling at the edges and the crumbs are golden. Jean Kressy