• 1 cup quick cooking oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed dark brown sugar
  • 1 teaspoon ground pumpkin pie spice
  • 8 tablespoons (1 stick) butter, cut in small pieces
  • 2 pounds firm medium Fuji apples, peeled and cored
  • 1 1/2 pounds firm medium pears, peeled and cored
  • 4 ounces aged cheddar cheese
  • 1 (8-ounce) container mascarpone cheese
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract

Preheat oven to 375°F. Combine oatmeal, flour, brown sugar and pumpkin pie spice in a medium bowl. Add butter; use a pastry cutter or fingers to work mixture together until crumbly; set aside. Fit Professional SaladShooter® electric slicer/shredder with Thick Slicing Cone. Slice apples and pears into a shallow 3-quart casserole. Toss together. Sprinkle reserved oatmeal mixture evenly over the top. Bake 20 minutes. Fit SaladShooter® electric slicer/shredder with Shredding Cone and shred cheddar cheese over oatmeal topping. Bake 20 minutes longer. Cool slightly. Meanwhile, in a small bowl, combine mascarpone, sugar and vanilla until blended. To serve, spoon crisp into dessert dishes and top with a dollop of sweetened mascarpone.

Click here for more information on our line of quality Presto® Slicer/Shredders.