Apple, Pear & Cranberry Crisp

The Nudge is a big fan of Ina Garten. He says he likes Ina, but can't watch Ina. Huh?
I admit it took me some time to also warm up to her but the recipes I have tried are written well and tested thoroughly. You can trust Ina to get it right. I am happy to see she's recently embracing other cuisines besides French and American Classics. Now Ina is a Rock Star to me.

Her Chopped Chicken Livers are a must every holiday, her bread is always on my counter, her coffee cake is great on a lazy Sunday morning with a good cup of Joe and this crisp is now our favorite winter dessert.

Always late to the program, this is one of Ina's original recipes. It reheats well, the topping stays crunchy and it's packed with flavor without being overly sweet. This is a must with ice cream and you can use any fruit combination your family prefers. I made half her recipe because it feeds an army in it's original form.
I imagine you could freeze any leftovers but why would you. It will disappear in no time. I stored mine in a container in the fridge and nuked it for 1 minute to serve.

Pear, Apple & Cranberry Crisp
Adapted from Ina Garten's Barefoot Contessa at Home

• 2 pounds ripe Bosc pears (4 pears)
• 2 pounds firm Macoun apples (6 apples)
• 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
• 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

Preheat the oven to 350 degrees F.

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

Combine 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 baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.