Apple, Pear and Cranberry Crisp

I really used to hate baking-I was so much better at cooking and just not confident when it came to baking. I think it was more about the presentation than the actual taste-I am not an artistic person and I always felt like my cakes came out ugly!  I gradually started baking more and more, starting with cookies.  After all, if you make a batch of cookies and a few don't come out pretty, you don't need to share those with anyone (Matt and I like to call these the "eaters").  Nowadays I love to bake but I still prefer to make crisps over cakes and pies-I think they are so much easier to prepare and they aren't supposed to be gorgeous-they are supposed to have that rustic "homemade" look. 

This particular crisp is great for fall and winter because it has apples, pears, cranberries and cinnamon in it-how much more seasonal can you get?  The combination of the sweetness and tartness of these 3 ingredients is amazing.  I've also made this before without the cranberries and it was just as good.  I really think this is the perfect dessert for any holiday get together or cold evening.  It's really good served warm with a little bit of ice cream on the side!

Apple, Pear and Cranberry Crisp

2 pounds firm apples (about 4-6 apples-I used granny smith and gala)

2 pounds ripe pears (about 4 pears)

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 all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

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 oats

1/2 pound (2 sticks) cold unsalted butter, diced (I put it in the freezer for a bit to keep it really cold)

Preheat the oven to 350 degrees.

Peel and core the apples and pears and cut them into large pieces. Place the fruit in a large bowl and combine with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.

To make the topping, add the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the filled baking dish on a sheet pan lined with aluminum foil and bake for 50 minutes to 1 hour, until the top is lightly brown and the fruit is bubbly. Serve warm with ice cream (if desired).


Source: Ina Garten