Let me start by saying that I rarely make dessert unless we are having friends over for dinner, or a holiday comes poking around. This is partly due to my insecurities of baking and also the reality of only having fleeting moments of a desire for sweets. But, recently, I had this unbelievable craving for a fruit crisp and wasn't satisfied until I had a whole 9 x 13 baking pan FULL of crisp siting on the counter staring back at me saying, "I'm here for you, whenever you need me". Like a really good friend.
There is no baking prowess required to make this, a fruit crisp is literally "desserts 101", but this one especially will impress any and all food snobs alike. Simply because it is good, damn good, all thanks to Ina Garden and her wild abandon use of butter and all things naughty.
Almost any combination of fruit will work, but I love the pear and apple combination, slightly tart and sour. She adds lemon and orange zest and juice which imparts life to this whole dish. And the topping, oh the topping, is as close to perfection as you can get. Sweet, crunchy and sinful. Send yourself over the edge with a healthy scoop of vanilla ice cream. Absolute heaven!
Apple and Pear Crisp
From Ina Garden, Barefoot Contessa
2 lbs ripe Bosc pears (4 pears)
2 lbs firm Macoun apples (I used Granny Smith, 4 apples)
1 tsp orange zest
1 tsp lemon zest
2 TBLS freshly squeezed orange juice
2 TBLS freshly squeezed lemon juice
1/2 cup sugar
1/4 cup all purpose flour
1 tsp cinnamon
1/2 tsp ground nutmeg
For the topping:
1 1/2 cup all purpose flour
3/4 cup sugar
3/4 cup packed light brown sugar
1/2 tsp kosher salt
1 cup old-fashioned oatmeal
1/2 lb (2 sticks) cold butter, diced
Preheat oven to 350.
Peel, core and cut up apples and pears into a large dice.
Place the fruit in a large bowl and add zests, juices, sugar, flour and spices.
Mix to combine.
Pour into a 9" x 11" baking dish.
Combine flour, sugars, salt, oatmeal and butter into the bowl of a stand-up mixer.
Mix on LOW for 1 minute, until mixture forms large crumbles.
Sprinkle evenly over fruit, covering completely.
Place the baking dish on a sheet pan and bake for about 50 minutes to 1 hour,
until the top is brown and bubbly.
Serve warm with a scoop of vanilla ice cream.