Thursday, November 12, 2009

Karen Peterson's Pear, Apple, and Cranberry Crisp

4 pears
6 apples
3/4 cup dried cranberries
1 t. grated orange zest
1 t. grated lemon zest
2 T. freshly squeezed orange juice
2 T. freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup flour
1 t. cinnamon
1/2 t. ground nutmeg

For the topping:
1 1/2 cups flour
3/4 cup sugar
3/4 cup brown sugar, lightly packed
1/2 t. kosher salt
1 cup old fashioned oatmeal
2 sticks cold, unsalted butter, diced

Preheat oven to 350
Peel and core apples and pears and cut into large chunks. Place fruit in a large bowl and toss with cranberries, zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9X13 pan.
For the topping, combine the flour, sugars, salt, oatmeal and cold butter in a mixing bowl. Mix on low 1-2 minutes or until the mix is in large crumbles. Sprinkle evenly over the fruit.
Place the baking dish on a parchment-lined sheet pan and bake for 50-60 minutes, until the top is brown and the fruit is bubbly.
A perfect autumn treat!

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