Problem #1: Eating a generous holiday basket of delicious fruit before it spoils.
Problem #2: Making a quick good-enough-for-company dessert.
Solution: Combining the fruit filling from an old Bon Appetit recipe for a Rustic Pear & Apple Tart (October 1992) with the Any Fruit Crisp recipe from The Fannie Farmer Cookbook. Here it is, complete with my customary tweaks. The most time-consuming part was peeling and slicing the fruit, and even that took less than 10 minutes.
Apple & Pear Crisp
1 cup flour
1 cup sugar
1 tsp. baking powder
1 egg, beaten
1/4 pound (1 stick) unsalted butter, melted
1 large Macintosh apple, peeled and sliced into 1/3-inch slices, halved
1 large Delicious apple, peeled and sliced into 1/3-inch slices, halved
1 large Bartlett pear, peeled and sliced into 1/3-inch slices, halved
1/2 cup sugar
1/2 tsp. ground mace
grated peel of one lemon
1 1/2 tbsp. unsalted butter
1 cup chilled heavy cream
2 tbsp. confectioner’s sugar
2 tbsp. brandy, liqueur or schnapps (I used Amaretto, because the original Bon Appetit version called for slivered almonds, which I didn’t have)
Preheat oven to 375 degrees. Mix flour, sugar, baking powder and egg in the food processor fitted with a steel blade until well combined but still crumbly. Place sliced fruit in a large bowl. Mix sugar, mace and grated lemon peel in a small bowl. Combine sliced fruit and sugar-lemon-mace mixture. Butter a square 8-inch pan. Pile fruit into pan and top with flour-sugar mixture, spreading to the edges of the pan. Pour melted butter to cover topping. Bake 45 minutes to one hour, until top is brown and crisp. Whip cream until medium-stiff peaks form. Beat in sugar and booze. Serve warm crisp with flavored whipped cream.