recipes barefoot contessa

Pear, Apple & Cranberry Crisp (Serves 8)

Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson/Potter Publishers, All Rights Reserved


Photo: Quentin Bacon

2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
¾ cup dried cranberries
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
½ cup granulated sugar
¼ cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

for the topping:
1½ cups all-purpose flour
¾ cup granulated sugar
¾ cup light brown sugar, lightly packed
½ teaspoon kosher salt
1 cup old-fashioned oatmeal
½ pound (2 sticks) cold unsalted butter, diced

Preheat the oven to 350 degrees.

Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 x 12 x 2-inch baking dish.

For the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.