Nice twist on a fall fruit crisp

I was looking for a dessert to have with company and wanted to use up some pears and/or apples. I found this recipe from Sunset Magazine: Apple-Pear Gratin. I liked the subtle addition of cream, which doesn’t make it creamy, but just adds a nice richness to it. I also used crumbled short-bread cookies on top which were delicious and a nice alternative to the standard oatmeal toppings. An added bonus–the only shortbread cookie (Pamela’s Pecan Shortbread Cookies) I could find at the natural food market just happened to be gluten-free, something we’re now exploring with our daughter. They were good on top of the crisp and by themselves!