Pear and Apple Crisp

I MADE THIS FOR MY FATHER, A DIABETIC, WITH A REDUCED SUGAR CAKE MIX, SPLENDA IN WHITE AND BROWN SUGAR SUBSTITUTES.  YOU CAN USE REFINED SUGAR AND AUTHENTIC BROWN SUGAR. 

I HAD SEEN RECIPES BEFORE THAT CALLED FOR CARAMEL, NUTS, AND PEELED FRUIT OR CANNED/FROZEN FRUIT, BUT I LOVE TO COOK AND BAKE WITH THE BEST OF THE SEASON'S FRESH PRODUCE, UNPEELED, AND JUST ENOUGH SPICE TO ENHANCE THE  NATURAL FLAVORS.

IF YOU CAN'T FIND PEARS, THIS RECIPE WILL BE GREAT WITH JUST APPLES.  ALSO, IT IS WONDERFUL WITH FRESH PINEAPPLE INSTEAD OF, OR IN ADDITION TO, THE PEARS.

INGREDIENTS:

1 BOX BUTTER CAKE MIX  (YOU CAN USE A REDUCED SUGAR MIX LIKE PILSBURY)

1 AND 1/2 CUP QUAKER OATS (REGULAR, NOT QUICK COOKING OR INSTANT)

1 STICK OF UNSALTED BUTTER, MELTED IN THE MICROWAVE

1 CUP OF FIRMLY PACKED BROWN SUGAR (SPLENDA BROWN SUGAR ALSO WORKS, JUST DOUBLE THE AMOUNT)

5 TBSP.  VANILLA EXTRACT

2 AND 1/2 TSPN.  PUMPKIN PIE SPICE

2 TBSP. CINNAMON

2 PEARS (I LOVE BOSC, RED, ASIAN AND OTHER VARIETIES, BUT ANY FRESH PEAR WILL WORK)

4 LARGE APPLES (I MIX TART, FUJI, AND RED)

2/3 CUP OF RAISINS  (THIS IS HOW I SLOWLY MANAGED TO GET MY HUSBAND TO EAT RAISINS...NO KIDDING)

BUTTER FLAVORED NON-STICK SPRAY

PRE-HEAT OVEN TO 400 DEGREES AND SPRAY A 9" X 13"  PAN OR GLASS BAKING DISH WITH NON-STICK SPRAY

MELT BUTTER. SET ASIDE.

CUT APPLES AND PEARS.  DO NOT PEEL THE FRESH FRUIT...VARY THE SIZES WITH PEARS IN 4-6 PIECES EACH, CUT APPLES WITH NONE MORE THAN 1" X 1" IN SIZE.  THE VARIOUS SIZES OF FRUIT GIVE THE END PRODUCT A BETTER BLEND OF TEXTURE AND MORE FLAVOR.

ADD RAISINS, PUMPKIN PIE SPICE, CINNAMON, AND BROWN SUGAR TO FRUIT AND TOSS TO COAT.

ADD OATS AND VANILLA TO THE FRUIT AND MIX WELL, THEN CAKE MIX AND MELTED BUTTER.

MIXTURE WILL BE LUMPY AND UNEVEN.   SOME DRY MIX WILL REMAIN UNTIL CRISP IS BAKED COMPLETELY.
SCOOP INTO BAKING DISH AND BAKE 35-45 MINUTES, CHECKING EVERY 20 MINUTES OR SO TO AVOID BURNING.