Saturday, March 13, 2010

Apple and Pear Crisp

What do you do when you have leftover fruit that is starting to go bad? Well, if its banana's tradition says you make banana pudding. What if its apples and pears? Well if you have a love affair with all things Ina Garten like I do, you whip up an Apple and Pear Crisp. I needed some MORE pears and apples than I had, so a quick trip to the farmer's market on an early Saturday morning, and I quickly put this dish together. It was warm, sweet and gooey and a bit hit with the husband and the family! Definately a keeper and I really had no guilt eating it! Honestly, this is a recipe I doubt I would even try to tweak.

Apple and Pear Crisp
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
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

Preheat the oven to 350 degrees F.

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 by 12 by 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 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

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