Thursday, October 9, 2008

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!!

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

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!

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