Easy Apple-Pear Crisp

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Washington Post


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Nonstick spray oil or butter for the baking dish

1 1/4 cups all-purpose flour

1 cup packed light brown sugar

3/4 cup old-fashioned rolled oats

3/4 cup coarsely chopped walnuts (optional)

Scant 1/2 teaspoon salt

3/4 teaspoon ground cinnamon

3/4 cup (12 tablespoons) unsalted butter, melted and cooled

4 1/2 cups peeled, cored and sliced (1/4 inch) Granny Smith, Stayman, Greening, Newton Pippin, York, or other tart, flavorful apples (4 or 5 medium apples)

3 1/2 cups peeled, cored and sliced (1/4 inch) barely ripe Bartlett, Anjou or Bosc pears (about 3 medium pears)

2 tablespoons freshly squeezed lemon juice

1/2 teaspoon finely grated lemon zest

2 teaspoons peeled and finely minced ginger root

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