Monday, October 29, 2007

Ina's Apple and Pear Crisp

I was looking for the perfect recipe to complement my Beef Bourguignon. I originally wanted to make Julia Child's French Apple Tart but due to time constraints had to look for a quicker alternative. I happened to come across this recipe on the food network's site. It is most definitely a keeper. I think the combination of orange and lemon juice it what really makes this an exceptional crisp. The topping is also very thick and provides a good balance to the tartness of the fruit. I followed the recipe exactly with one exception. I added about a 1/2 cup of frozen cranberries to the fruit mixture. This is perfect for a cool fall evening or any potluck.

Apple Pear Crisp

Recipe Courtesy of Ina Garten

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

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 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.

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