Courtesy of Ina Garten, this is a wonderful winter fruit crisp. I cut down on the sugar and added almonds (I also think pecans would be tasty), but after that it’s up to you to make the tough decision of ‘ice cream vs. whipped cream’ – enjoy!
Apple and Pear Crisp – this is a large one, good for a crowd!
2 lbs. ripe pears (I used Bartlet), cored and diced
2 lbs. firm apples (I used Granny Smith and Pink Lady), peeled, cored and diced
1 t. EACH grated orange zest AND lemon zest
2 T. EACH freshly squeezed orange juice AND lemon juice
1/4 c. EACH flour AND sugar
1 t. cinnamon AND 1/2 t. nutmeg
1 1/2 c. flour
1/4 c. sugar AND 1/2 c. brown sugar
1/2 t. kosher salt
1 c. large flake oatmeal
1/2 c. cold butter, diced
1 c. + chopped almonds or pecans (optional)
Preheat the oven to 350 and place the prepared pears and apples in a large bowl. Add the zests, juices, flour, sugar, cinnamon and nutmeg, give it all a good stir to combine and then scrape the mix into a casserole dish that will hold it all.
For the topping, combine the flour, sugars, salt, oatmeal and butter in the bowl of your electric mixer and mix on low for a minute or 2 until the mix is in large crumbles. Stir in the nuts, if using, and then sprinkle all of the topping evenly over the fruit. Place the casserole on a parchment lined baking sheet and bake for 50 minutes to an hour until the topping is a golden brown and the fruit is bubbling throughout. We enjoyed ours warm with vanilla ice cream.