Apple Pear and Cranberry Crisp

This is a very good dessert to throw together, especially with apples and pears being on sale right now.
The recipe makes a big batch, but once you’ve shared it with your babysitter and your friends, it only lasts about 36 hours in the frig.  Sigh.  Oh the memories.

I pretty much followed Ina Garten’s Pear, Apple and Cranberry Crisp recipe.  Naturally, I was missing an ingredient or two, so improvised.  Nobody noticed.

HERE’S ALL IT TAKES

• 5 Gala apples
• 4 Bosc pears
• 3/4 cup dried cranberries
• 1/2 cup golden raisins
• 1 teaspoon grated lemon zest
• 2 tablespoon lemon juice
• 2 tablespoons orange juice (I used what we drink)

• 1/2 cup sugar
• 1/4 cup flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

For the crisp topping

• 1 1/2 cups flour
• 3/4 cup sugar
• 3/4 cup light brown sugar, lightly packed
• 1/2 teaspoon salt
• 1 cup old-fashioned oats
• 1/2 cup toasted pecans
• 2 sticks cold unsalted butter, diced

Preheat the oven to 350F degrees.
Peel and core the apples and pears and cut them into large chunks.  Place the fruit in a large bowl.  Toss with the cranberries, zest, juices.

Mix the next four dry ingredients together first, then pour over the apples and pears, toss again until they’re evenly coated.  Pour into a buttered 9 by 12 by 2 inch baking dish.

As for the topping

Use your electric mixer fitted with the paddle attachment to combine the flour, sugars, salt, oatmeal, pecans and cold butter. Mix until the mixture is in large crumbles.  Sprinkle evenly over the fruit, covering it completely.

If you like crunchy edges, get extra crumble into the sides and corners.
MMM, mmm!

BAKE FOR 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm or cold, both ways taste wonderful.  Always better the second day.