Pear, Apple and Cranberry Crisp (Barefoot Contessa) Ina Garten |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Looks delicious! Ingredients:
2 lbs ripe bosc pears (4 pears) |
2 lbs firm macoun apples (6 apples) |
3/4 cup dried cranberries |
1 teaspoon grated orange zest |
1 teaspoon grated lemon zest |
2 tablespoons freshly squeezed orange juice |
2 tablespoons fresh lemon juice |
1/2 cup granulated sugar |
1/4 cup all-purpose flour |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
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 lb cold unsalted butter, diced |
Directions:
1. Preheat the oven to 350 degrees F.
2. 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 by 12 by 2-inch baking dish.
3. For the topping:.
4. 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.
5. 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.
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