Ann Stratton; Lester Cohen/WireImage
Giada De Laurentiis's Pear-and-Apple Crisp
2 tsp unsalted butter, at room temperature
1 cup plus 2 tbsp all-purpose flour, divided
⅓ cup light brown sugar
⅓ cup plus 2 tbsp sugar divided
8 tbsp (1 stick) cold unsalted butter, cut into small pieces
1 cup crushed amaretti cookies
¾ cup sliced almonds
7 ripe Bosc pears, (about 3 lb.) peeled
2 MacIntosh apples, (about ½ lb.) peeled
3 tbsp almond-flavored liqueur
¾ cup mascarpone cheese
1 Heat oven to 350°F. 2 Butter a 13" x 9" x 2" baking dish with 2 tsp butter. 3 In medium bowl combine 1 cup flour, brown sugar and ⅓ cup sugar. With pastry cutter, cut butter into flour until mixture resembles coarse crumbs. 4 Stir in cookies and almonds. 5 Cut pears and apples into chunks, and toss with remaining flour and sugar in large bowl. 6 Add liqueur; toss well. 7 Spoon into prepared dish; sprinkle with topping. Bake 45 min.; top each serving with dollop of mascarpone cheese.
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