This is a very good recipe for Pear Crisp from Cooks'. I don't know any reason why you couldn't use fragrant apples instead of the pears:

Pear Crisp
9/2007

The test kitchen prefers a crisp made with Bartlett pears, but Bosc pears can also be used. The pears should be ripe but firm, which means the flesh at the base of the stem should give slightly when gently pressed with a finger. Bartlett pears will turn from green to greenish-yellow when ripe. Although almost any unsalted nut may be used in the topping, we prefer almonds or pecans. Serve the crisp with lightly sweetened whipped cream or vanilla ice cream.

Serves 6
3/4 cup coarsely chopped nuts (3 ounces), see note above
1/2 cup unbleached all-purpose flour (2 1/2 ounces)
1/4 cup packed light brown sugar (1 3/4 ounces)
4 tablespoons granulated sugarÂ
1/4 teaspoon ground cinnamonÂ
1/8 teaspoon ground nutmegÂ
Table saltÂ
5 tablespoons unsalted butter , melted and cooled
1 teaspoon cornstarchÂ
2 teaspoons fresh lemon juice from 1 lemon
3 pounds ripe but firm pears (6-7 medium), see note above

1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Process nuts, flour, brown sugar, 2 tablespoons granulated sugar, cinnamon, nutmeg, and 1/8 teaspoon salt in food processor until nuts are finely chopped, about nine 1-second pulses. Drizzle butter over flour mixture and pulse until mixture resembles crumbly wet sand, about five 1-second pulses, pausing halfway through to scrape down sides and bottom of workbowl. Set aside while preparing fruit.

2. Whisk remaining 2 tablespoons granulated sugar, cornstarch, lemon juice, and pinch of salt together in large bowl. Peel pears, then halve and core each (see illustrations below). Cut each half into 4 wedges and then cut in half crosswise (pieces should be about 1 1/2 inches). Gently toss pears with sugar mixture and transfer to 8-inch-square baking dish.

3. Sprinkle topping evenly over fruit, breaking up any large chunks. Bake until fruit is bubbling around edges and topping is deep golden brown, 27 to 32 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.

This is a very simple recipe that I make in a 9 inch round cake pan. I would double it for a lasagna pan since a basic cake recipe makes 2 layers or a 9x13 cake, right?

Apple Crisp

3 medium apples
1/2 cup flour
1/2 cup butter
3/4 cup brown sugar
3/4 cup quick-cooking rolled oats

Peel apples and slice into thin slices
Place in greased round pan.
Mix sugar and flour together.
Cut in butter to make coarse crumbs.
Stir in oats and sprinkle over apples.
Bake at 350°F for 35 minutes.

True to form...I sort of "wing it"..
For a 8 1/2 by 11 dish...I fill it with peeled and sliced apples...about 5 cups of apples and squeeze 1/2 a lemon over...unless they are very tart apples...like un-ripe windfalls.
Then I dump on some sugar mixed with flour and cinnamon...the amount of sugar depends on the sweetness of the apples and the flour on the juicyness...but pretty well I figure 1 cup of sugar and 1/2 cup of flour and 1/2 tsp cinnamon. And stir it into the apples just a little...just so it doesn't all sit on top.
Then I make the topping...
3/4 cup flour
1 stick butter
1 Tablespoon ground cinnamon.
3/4 cup oatmeal
1/2 cup dark brown sugar
I do it in the food processor....and have the butter at room temp and just pulse a few times.
Put the topping on the apples and bake at 375 for about 45 minutes.
Linda C

THanks guys first time using apt oven. Miss my old house and all my stuff for sure.

I wing it too...
I couldn't even give you measurements. LOL

Another winger here. I started adding a bit of nutmeg to mine, after I detected nutmeg in my school cafeteria's excellent apple crisp. (Not too much else there is excellent!)

My mom used to make apple crisp without oatmeal. I think she used a recipe that came with a Norge range and I really wish I could duplicate it, mostly for nostalgic reasons.

I'd like to try your recipe, Westelle, with the pears we've been picking from my neighbor's tree. Maybe it would be close to my mom's recipe for apple crisp, too.

Here's my favorite:

Apple Crisp

1 c. brown sugar
1 c. white sugar
1 c. flour
1/3 c. melted butter
1/2 tsp cinnamon
5-7 apples (I use at least 3 kinds of apples)

Slice apples, leaving on peel and heap them in a well greased 10" by 10" pan.

Mix white sugar, cinnamon and sprinkle this on top of the sliced apples. They cook down so don't worry about heaping them up.

Mix brown sugar, flour and butter. Crumble this over the top.

I add tiny dots of extra butter on top.

Bake 30-45 minutes at 375 degrees.

Michelle