服务：6至8
任何类型的甜品粉苹果都可以在这个补鞋匠中运行良好。我喜欢Braeburn和Cortland。对于梨，请尝试Anjou或Bartlett，这是我最喜欢的两个梨进行烘烤。
用中低火将黄油融化10英寸的烤箱煎锅（8至10杯容量）。加入红糖，面粉，生姜和盐；用橡胶刮刀煮熟，搅拌和涂抹，直到糖融化并混合物光滑，约1分钟。不断搅拌，加入Applejack和柠檬汁，然后煮至大约2分钟。
将热量降低到低点并加入苹果。煮，轻轻搅拌，直到几乎不嫩，大约4分钟。加入梨，轻轻折腾，直到涂上涂层，大约3分钟。从火上移开。
提前提示
您可以将其制作在冰箱（用拉链塑料袋中）中的浇头存储长达3个月。
铸铁煎锅很棒，但对于这个补鞋匠来说不是。它们的反应性表面可以将金属味赋予成品补鞋匠。坚持使用非反应性煎锅，例如不锈钢或搪瓷衬里铁。
真的很好 - 我们喜欢其中的生姜
我不使用梨，只使用苹果。我使用了粉红色女士苹果，我不喜欢酸苹果。我想尝试使用蜂蜜脆苹果的食谱。我在苹果混合物中添加了肉桂，然后在浇头混合物中添加了更多的山核桃。我还想在苹果中添加金黄色葡萄干。
有一些苹果和梨我想用我12月吗ided to try this. Very easy. Had very good flavor. I prepared it in a stainless steel pan and came out of the oven tender with a crisp topping at 25 minutes. I used Bartlett pears and Granny Smith and Crispin apples. In preparing this again I would transfer the hot fruit from the skillet to a casserole dish and then top with the topping and bake. I served it warm with ice cream. It was delicious. I only gave it 4 stars because unless you eat the entire cobbler you lose the crisp topping when transferring to another dish for later.
Yum! Initially I was not sure of the ginger but tried it anyway. So glad I did! The ginger in this recipe sets it apart and takes the crisp to a new level. I used 6 C of cortland apples as no pears were on hand. Added 2 T Calvados & 1 T Ginger Liqueur along with the 1/2 C of apple cider. Took this to a friends house who was serving Beef Sukiyaki. The ginger added an asian flair and everyone loved the crisp. My reason for 4 stars is that the topping sightly burned on the top at the 400 degrees for 23 minutes of cooking. Will definitely make the crisp again.
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