3 to 5 medium apples, cored and cut into 1-inch pieces
3 medium Bosc pears, cored and cut into 2-inch pieces
1/4 cup sugar
1/4 teaspoon ground cloves
1/2 cup almond meal
3/4 cup rolled oats
1/2 cup brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, chilled and cut into small pieces.
Preheat the oven to 350 degrees F.
To prepare the fruit: Add the apples and pears to a large mixing bowl. Sprinkle with the sugar and cloves, and stir to combine. Pour the fruit along with any juices into a deep 8” square baking pan and set aside.
To prepare the crisp: Using the same mixing bowl, add the almond meal, oats, sugar, spices, and salt; stir to combine. Add the butter to the bowl. Using your fingers, pinch the butter into the dry ingredients, blending well. The topping will at first resemble coarse crumbs, but will soon come together in larger clumps.
Distribute the topping evenly over the fruit in the pan, breaking up larger clumps if needed. Bake for 40-45 mins, until the fruit can be easily pierced with a fork and the crisp topping is brown. Let cool 15 mins before serving. Top with vanilla ice cream or whipped cream.