Prep 30 mins
Cook 55 mins
This was on Barefoot Contessa and it is fabulous! She calls for Macoun apples, but I used Granny Smith and would do it again. The family enjoyed this very much. Perfect for the holiday seasons coming up.
- 2 lbs ripe bosc pears (4 pears)
- 2 lbs firm macoun apples (6 apples)
- 1 teaspoon grated orange zest
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons fresh lemon juice
- 1⁄2 cup granulated sugar
- 1⁄4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1 1⁄2 cups all-purpose flour
- 3⁄4 cup granulated sugar
- 3⁄4 cup light brown sugar
- 1⁄2 teaspoon kosher salt
- 1 cup old-fashioned oatmeal
- 1⁄2 lb cold unsalted butter, diced
- Preheat the oven to 350°F.
- Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9x12x2-inch oval baking dish.
- For Topping:.
- Combine the flour, sugars, salt, oatmeal and butter in the bowl of an electric mixer fitted with the paddle attachment.** (see below). Mix on low speed for 1 minute until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit 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.
- ** I used my hands to mix the topping, that way the butter melted and the topping just held together better.
Great flavors for this dessert. Didn't have ice cream but put lime sherbet over the top while warm. YUM.
I seriously think its one of the best desserts I've ever had. I never eat crisps. I don't like them. This recipe changed me. I can't wait to try it with peaches and pears.
Oh soooo good! I doubled the recipe and had enough for friends at three different meetings (36 people in all) since it was so sweet that a small piece with ice cream was just perfect!The citrus gave it just enough of a kick! DEFINITELY do again! Excellent crust!