Fall Pear & Apple Crisp

November 25, 2013

Fall Pear & Apple Crisp

There are not very many things more autumnal than baked apples and pears. This Fall Pear & Apple Crisp is slightly adapted from the Barefoot Contessa's Pear, Apple and Cranberry Crisp. It has the warm spice notes of cinnamon and nutmeg, along with a bright addition of orange and lemon juice and zest. This recipe is great after a Sunday dinner or even after a belt-loosening Thanksgiving dinner. Oh! Did I forget to mention that it makes the house smell wonderful?! I hope that you enjoy and Season's Eatings!

Fall Pear & Apple Crisp

Prep Time: 10-15 minutes Cook Time: 1 hour

Difficulty: Easy Yields: 4 to 6 servings

Ingredients:

1 pound ripe Bosc pears (3 pears)
1 pounds firm Granny Smith apples (3 to 4 apples)
1 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
3/4 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract

For the topping:

3/4 cups all-purpose flour
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons light brown sugar, lightly packed
1/4 teaspoon kosher salt
1/2 cup old-fashioned oatmeal
1 stick cold unsalted butter, diced

Preparation Instructions:

Preheat the oven to 350°F.

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

For the topping:

Combine the flour, sugars, salt, oatmeal, and cold butter in a bowl with a pastry blender. Mix well 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 1 hour, until the top is brown and the fruit is bubbly. Serve warm with a scoop of vanilla ice cream. Enjoy!