Pear, Apple and Cranberry Crisp

This makes a ton, so be prepared to have leftover filling that you could possibly freeze and use at another time. And definitely definitely definitely leave enough time for this to cool a bit before serving. Not only will your whipped cream melt (because honestly, how could you not add whipped cream to this?), but you simply will not be able to eat it in the molten lava state that it's in when it first comes out of the oven. I served this to my in-laws, and we were all burning our mouths because we were so excited to eat it.

Pear, Apple and Cranberry Crisp
Courtesy of Ina Garten (The Barefoot Contessa)



2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
3/4 cup dried cranberries
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

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 teaspoon kosher salt
1 cup old-fashioned oats
1/2 pound (2 sticks) cold unsalted butter, diced

Preheat the oven to 350ºF.

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, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.

For the topping:

Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 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 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.