I can't think of any dessert that is more comforting than a fruit crisp. The fabulous crumbly topping covering sweet bubbly fruit is near perfection with or without a scoop of vanilla ice cream. This recipe combines two different fruit and I have made substitutions.
Once when pears were not in season, I used blueberries instead. The result was just as delicious. Since I usually have apples in the fridge and blueberries in the freezer, this is a dessert recipe I turn to often. It always brings compliments and recipe requests.
Apple Pear (or Blueberry) Crisp
Original Recipe Source: Ina Garten
2 pounds ripe Bosc pears (4 pears) OR 1 pint blueberries
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 apples into large chunks. Place the apples and pears 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.
Bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm with ice-cream.
|Ready to go into the oven|