Pear, Apple and Cranberry Crisp

Uuummm... warm fruit and crunchy topping.... I mean is there really anything better on a snowy (i.e. gray slush) day? Ina has done it again! This crisp is so comforting and absolutely delicious. It has beautiful pieces of apple and pear, and tart little bits of dried cranberry. There is also a good deal of cinnamon, which gives it a real warmth, in addition to it being served piping hot out of the oven. As much as I love chocolate (and I LOVE chocolate), this is exactly the kind of dessert I crave when we are camped inside avoiding the wintery weather at all costs. Really, the only thing that got me out of the house yesterday was a trip to Bergdorf's. We gotta support the economy, right?! Thank goodness the sun has decided to show itself today, but the wind is still brutal. 

This is a very convenient dessert to serve when you are having friends over for dinner. Although there is a good amount of peeling and chopping to do, this whole crisp can be prepared before anyone arrives, then just popped in the oven while you are eating dinner. Or you can make it when no one is coming over and cherish the huge tray of leftovers you will be blissfully eating for the next week. Just buy 2 pints of vanilla ice cream. Wouldn't want you to run out and be forced to go to the local bodega to buy ice cream at 2 am in the snow. :)

Pear, Apple and Cranberry Crisp

Adapted from Barefoot Contessa - Ina Garten

4 ripe Bosc pears

6 firm apples (Ina suggests Macoun. I used Gala because that was what I had)

3/4 cup dried cranberries

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 AP flour

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

Topping:

1 1/2 cups AP flour

3/4 cup granulated sugar

3/4 cup brown sugar

1/2 teaspoon salt

1 cup old-fashioned oatmeal

2 sticks cold unsalted butter, diced

• Preheat oven to 350℉.
• Peel and core pears and apples and cut into large chunks.
• In a large bowl, toss fruit with cranberries, lemon and orange zest and juices, granulated sugar, flour, cinnamon and nutmeg.
• Pour fruit mixture into a 9 x 12 x 2 inch baking dish.
• Topping: In an electric mixture with a paddle attachment, combine all ingredients and mix on low speed for 1-2 minutes, or until mixture forms large crumbles.
• Sprinkle topping all over the fruit mixture.
• Place baking dish on larger baking sheet to catch any overflow, and bake for 50 minutes to 1 hour, or until the top is browned and the fruit is bubbly.
• Serve warm with a scoop of vanilla ice cream.