| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Cook: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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.
- For the topping:
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 738 |
| Total Fat | 24 g |
| Saturated Fat | 15 g |
| Carbohydrates | 130 g |
| Dietary Fiber | 10 g |
| Sugar | 88 g |
| Protein | 5 g |
| Cholesterol | 61 mg |
| Sodium | 131 mg |
Reviews
Easy to make BUT FAR TO SWEET!!
new
This was pretty much like every other fruit crisp. Was way too sweet. Made this from Ina’s cookbook At Home so didn’t read the reviews before making. If I needed a large size crisp I would make it again, cut way back on the sugar.
Loved this and made it for people and they loved it as well. It is a little on the sweet side, so next time I will use less sugar.
Way too much sugar!
We love this recipe and have made it every year for the holidays since I first tried it!
Delicious crisp! Love the hint of citrus flavor. Question: Has anyone made this with fresh cranberries? Would I need to reduce the amount of citrus juice to account for the liquid coming from the cranberries?
I made this and loved the fruit part. It was incredible flavor combination. My crisp turned out hard as a rock, must be something I did wrong, maybe too much flour. I’m sure Ina’s wasn’t hard and no one else seemed to have that problem.
Loved it. The only thing I would change is a particular quirk of mine, and I realize it’s not most people’s taste: I would eliminate the nutmeg and add an equal amount of additional cinnamon. For some reason I’m just not fond of nutmeg with fruit; but that’s on me, not on Ina! Terrific autumn recipe. Will definitely make again.
Made for a pot luck, went exactly by the recipe except I used gala apples. Got raves. This is a very rich desert so a small helping is enough. It served 15 people with some leftover – it was so good people took the leftovers home. The occasional little tastes of zest were a good counterpoint to the sweetness. Another Ina Garten winner, so far I’ve never gone wrong with one of her recipes.