Apple and Pear Crisp: Barefoot Contessa Favorite
My mother and grandmother in-laws gave me a couple of Ida’s (Barefoot Contessa) books as wedding gifts. They are one of my most treasured tools in the kitchen! I tried out this recipe and loved it! Baking is probably the most fun and easiest for me because all you do is throw together yummy ingredients and then wait for them to bake into a delightful treat!
Hope everyone had an amazing Thanksgiving!
What you need:
2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
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
Hand full of cranberries
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 oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced
Preheat the oven to 350 degrees 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 9 by 12 by 2-inch oval baking dish.
For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. 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.
* Tip from me: Be sure to cut the fruit into large chunks like Ida says. This makes apple and pear chunks not sauce.