Sunday, 14 February 2010

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.

Courtesy of the Barefoot Contessa

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