Friday, February 5, 2010

Apple and Pear Crisp


Typically I prefer sweet desserts over the savory, but every now and then I try to keep the savory dessert lovers in the family happy. I found this recipe on a whim last week; I had been wanting to make something with pears and this sounded too good not to try. The recipe calls for the zest and juice of an orange, which I thought was an interesting combination, but it actually worked really well together. I have yet to make a recipe from Ina Garten that I didn't like and this recipe was no different. On cold winter days, this dessert helps warm the soul and satisfies any sweet tooth.

Apple and Pear Crisp

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2 pounds ripe Bosc pears (about 4 pears)

2 pounds firm Macoun apples (about 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

Vanilla Ice Cream, for topping

For the Topping:

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

3/4 cup light brown sugar, packed

1/2 teaspoon kosher salt

1 cup old-fashioned oatmeal

2 sticks cold unsalted butter, diced

Preheat oven to 350 degrees.

Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zest, juices, sugar, flour, cinnamon, and nutmeg. Pout into a 9 x 12 x 2 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 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering 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 with vanilla ice cream!

Source: Garten

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