11.16.2012

Apple Pear Crisp

How is it even possible that Thanksgiving is next week? However we got here, it's that time again! Since my in laws were recently in town, and my father in law is a huge apple crisp fan, I was just dying to make this. I'm not gonna lie, it's probably the best crisp I have ever had. The little bit of added citrus is so refreshing and adds some depth to the flavor. 

While I was eating it I immediately decided some toasted walnuts were the only thing that could have made it better so I added it to the recipe below, it's not necessary but it sounds great. This dessert would be a fantastic addition to any holiday table; it's easy to put together, it makes a ton, and it is sooooo good. Whatever your plans are for this Thanksgiving, and even if they don't include this crisp (even though I really think it's essential) have an amazing one and enjoy!


Apple Pear Crisp  (Print Me)

Ingredients:2 pounds ripe Bosc pears (3-4 pears)
2 pounds Granny Smith apples (4-6 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

2 cups toasted walnuts (optional)
Directions:
Preheat your oven to 350ยบ. Peel, core, and cut the pears and apples into large chunks. Place the fruit in a 9 by 13" baking dish add the zests, juices, sugar, flour, cinnamon, and nutmeg tossing to coat.

In a large bowl or the bowl of an electric mixer, combine the flour, sugars, salt, oatmeal, and butter. Mix on low speed for 1 minute, until the mixture is in large crumbles, add walnuts if using. Sprinkle evenly over the fruit, covering it 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, preferably with ice cream.

Source: Ina Garten

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