Name: Pear or Apple Crisp
Ingredients: 4 Medium-size Anjou pears, Bartlett pears or Golden Delicious apples, peeled, cored, and sliced; 1 ts Ground cinnamon; 1/4 ts Ground nutmeg; 1 ts Lemon juice; 1/2 c Water; 1 c Sugar; 3/4 c All-purpose flour; 1/2 c Butter, or margarine; Whipping cream (optional)

There is a vast difference between self-conviction and Holy Spirit-conviction. When God convicts, He gets specific with us about our sin… He uses specific Scriptures. And His kindness toward us leads to a hopeful conclusion of repentance and dependence. Self-conviction, and the conviction of the enemy, on the other hand, is wide-ranging, condemning, and defeatist. It leads back to self: “Try harder and do better”… [It will lead is] right back where [we] started - awash in guilt and condemnation.

Christine Hoover

CATEGORY	CUISINE	TAG	YIELD
Dairy		Desserts	4	Servings

INGREDIENTS

4		Medium-size Anjou pears, Bartlett pears or Golden Delicious apples, peeled, cored, and sliced
1	ts	Ground cinnamon
1/4	ts	Ground nutmeg
1	ts	Lemon juice
1/2	c	Water
1	c	Sugar
3/4	c	All-purpose flour
1/2	c	Butter, or margarine
		Whipping cream (optional)

INSTRUCTIONS

Place pears in a greased 8-inch-square baking pan. Sprinkle with cinnamon,
nutmeg, lemon juice, and water; mix lightly.
In a medium-size bowl, mix sugar and flour. Using a pastry blender or 2
knives, cut in butter until mixture resembles coarse crumbs; evenly scatter
crumbs over pear mixture. Bake in a 350 degrees oven until fruit is tender
when pierced and crust is lightly browned, about 1 hour. Offer cream to
pour over individual portions.
This recipe appeared in a 1949 issue of Sunset. Pears or apples are lightly
spiced, then baked beneath a crust of sweet, buttery crumbs.
Per serving: 622 cal. (35 percent from fat); 4 g protein; 24 g fat (14 g
sat.); 104 g carbo.; 236 mg sodium; 62 mg chol.
Obtained electronically from public library databank search and formatted
for MasterCook by Brenda Adams <adamsfmle@sprintmail.com> Posted MC 3/2/97
Recipe by: Sunset Magazine, 1949
Posted to MC-Recipe Digest V1 #493 by Adams <adamsfmle@sprintmail.com> on
Mar 02, 1997.

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