| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 30 min |
| Cook: | 55 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 692 |
| Total Fat | 24 g |
| Saturated Fat | 15 g |
| Carbohydrates | 117 g |
| Dietary Fiber | 9 g |
| Sugar | 78 g |
| Protein | 5 g |
| Cholesterol | 61 mg |
| Sodium | 131 mg |
Reviews
Made this tonight and it was fantastic!!!
We have had this every Christmas Eve for past several years. It is perfection!
I love the citrus, though I admit I added a little more than 2 tbsp of each. I just had it warm, with a little cream (as if 2 sticks of butter wasn’t enough fat), and it was all I could do to stop myself from having another helping. Very easy to make, the instructions were clear, and without any other modifications, it was perfect.
I used fresh tree picked pears with gala apples, half and half split. Only had lemon juice and juice from a mandarin orange. Turned out Great. Did take longer than an hour to
bake though. I waited till it was bubbly around edges. We loved it!! I will use this recipe again. Thanks Ina!!!
bake though. I waited till it was bubbly around edges. We loved it!! I will use this recipe again. Thanks Ina!!!
So good. The pears make it so much more interesting than conventional apple crisp
Absolutely delectable! I weighed my fruit and discovered that 4 large Fuji apples and 6 small ripe pears equaled 2 pounds of each. I don’t understand the complaints about too much citrus. The citrus was not overbearing in my opinion, and it added a burst of flavor. After 55 minutes, the dessert was brown and bubbling. Definitely a recipe to keep!
Halved the recipe as had 2 apples and 2 pears. Really good nice crunch and love how sweet the pears are. Glad to find a tasty recipe to use up ripe fruit. Plus it was easy and made house smell great!
This was so simple to make . It came out great . It was a hit in my home .
I make this every year for Thanksgiving as a pie. The citrus truly takes it to the next level. It is quite sweet, so I’ve started putting only half the sugar. If you’re worried about too much citrus flavor, I would advise keeping the zest amount to a lightly filled teaspoon. I wouldn’t omit the citrus at all; it’s really what makes this recipe so special. I also add powdered ginger in equal measure with the nutmeg.
super easy, fantastic product. per other reviews, i lightened white sugar on both fruit mix and topping. also added a little ginger to spice mix. this will now be in regular rotation