Apple and Pear Crisp

Finally a new post! Apologies for such a long wait - there has been way too much going on, BUT I promised myself that I will not go 2 weeks without blogging again. Ever again! It was the longest 2 weeks ever! Anyway, sorry again, and hopefully this apple and pear crisp will make up for it... Maybe?  Okay if it doesn't, I'll win you over with my next post. 

Back to the apple and pear crisp: making apple crisps reminds me of Thanksgiving baking and winter baking - the smells of cinnamon and nutmeg fill throughout the house while the crisp is baking and I just love it! I love cutting the pears and apples into large chunks because that's just how I've grown up baking apple crisps. You can cut them any way you like though; everyone needs to find or create their favorite crisp recipe! The lemon and orange flavors in this crisp really bring out the nutmeg and cinnamon while they're absorbed into the fruit - it's to die for! Make this traditional crisp anytime you're feeling a warm and comforting dessert that reminds you of home, or if you just have a sweet tooth and love the combination of fruit and spices! 

Here is the recipe:

from Ina Garten: 

Ingredients: 

• 2 pounds ripe Bosc pears (4 pears)
• 2 pounds firm Macoun apples (6 apples - I used Fuji apples)
• 1 tsp grated orange zest
• 1 tsp grated lemon zest
• 2 tbl freshly squeezed orange juice
• 2 tbl freshly squeezed lemon juice
• 1/2 C granulated sugar
• 1/4 C all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg

For the topping: 

• 1 1/2 C all-purpose flour
• 3/4 C granulated sugar
• 3/4 C light brown sugar, lightly packed
• 1/2 tsp kosher salt
• 1 C old-fashioned oatmeal
• 1/2 pound (2 sticks) cold unsalted butter, diced 

1. Preheat the oven to 350 degrees F. 
2. 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 baking dish. 
3. 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. (the topping is the best part!)
4. 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 (and with some vanilla ine cream!)

xoxo, A