recipes barefoot contessa

Apple & Pear Crisp (Serves 8)

Copyright 2007, Ina Garten, All Rights Reserved


Photo: Courtesy Food Network

2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
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, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 x 12 x 2-inch oval baking dish.

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

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