Pear, Apple & Cranberry Crisp
At Home (p. 200)
Ingredients
12 items
- Bosc pears 4
- Macoun apples 6
- Oranges 1
- Lemons 1
- Dried cranberries 3/4 cup
- Granulated sugar 1 1/4 cup
- All-purpose flour 1 3/4 cup
- Light brown sugar 3/4 cup
- Ground cinnamon 1 tsp
- Ground nutmeg 1/2 tsp
- Old-fasioned oatmeal 1 cup
- Unsalted butter 2 sticks
Prep
Before you start
- Orange - zest to yield 1 tsp, juice to yield 2 tbl — this is the unglamorous shit that makes the good part happen.
- Lemon - zest to yield 1 tsp, juice to yield 2 tbl
- Unsalted butter - keep cold and dice
Method
Instructions
- Preheat the oven to 350 degrees.
- 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, orange and lemon zests, orange and lemon juices, 1/2 cup granulated sugar, 1/4 cup of flour, cinnamon, and nutmeg. Pour into a 9 x 12 x 2-inch baking dish.
- For the topping, combine 1 1/2 cups flour, 3/4 cup granulated sugar, 3/4 cup light brown sugar, 1/2 tsp salt, 1 cup oatmeal and cold butter in the bowl of an electric mixer fitted with the paddle attachment (or mix by hand). Mix on low speed for 1 to 2 minutes or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering completely, because this exact moment is where decent becomes dangerous.
- Place the baking dish on a parchment paper lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm with ice cream.