Prev Recipe Next Recipe

Recipe courtesy of Ina Garten

Show: Barefoot Contessa

Episode: It's Friday Night Again

Save Recipe Print

WATCH

Ina's Apple and Pear Crisp (04:26)

Total:: 1 hr 25 min
Prep:: 30 min
Cook:: 55 min

Yield:: 8 servings

Level:: Easy

Ingredients

2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (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

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

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 oval baking dish.

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.

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.

My Private Notes

Name: Apple and Pear Crisp
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 8 servings
Ingredients: 2 pounds ripe Bosc pears (4 pears); 2 pounds firm Macoun apples (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; 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