Pear, Apple and Cranberry Crisp

This recipe is for all of us "crisp" fans out there. Of course a Barefoot Contessa recipe, this one is my new favorite. It is so yummy!!

Ingredients:
2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples) any baking apple you like
3/4 cups dried cranberries (or dried cherries)
1 tsp grated orange zest
1 tsp grated lemon zest
2 tbsp freshly squeezed orange juice
2 tbsp freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 tsp ground cinnamon
1/2 tsp 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 tsp kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

Directions:
Preheat oven to 350

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, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 inch baking dish.

For the topping:
**Combine the flour, sugars, salt, oatmeal and butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 - 2 minutes, or 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 50min. to 1 hour, until top is brown and fruit bubbly. Serve warm with ice cream. Enjoy!

**This was my first time making a crumb topping using my Kitchen Aid... it was sooo easy and it made a great crumb topping!

Scotcharoos

In a saucepan, bring 1 cup of sugar,  1 cup of  peanut butter, and 1 1/2 cups corn syrup to a creamy melt.     Pull from heat and add 6 cups of Rice Crispies    

In the microwave, melt one bag of butterscotch chips and chocolate chips.  Start at 1 minute and 

continue till melted                                                                         

In a large dish, put rice crispy mixture on bottom and then place the melted chips on the top.  Let set in the frig for 15 minutes or so.  Take out and serve at room temp.

Frosted Pumpkin Bars

2 Cups Sugar

4 Eggs

1 Cup veg. oil

1 can pumpkin

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

Combine and pour in an unbuttered 15 x 10 inch jelly roll pan. Bake at 350 for 25-35 minutes. Let cool and frost.

Frosting

1 package of cream cheese

6 Tablespoons of butter

4 Cups powdered sugar

1 Teaspoon of vanilla