Ooey Gooey Goodness

Oh Ina Garten, you've done it again. You've won me over with your delectable desserts. I may find you unbearable to watch but I can't deny that you know what you're doing in the kitchen.

 I thought this recipe was a nice variation of your typical apple crisp, with the addition of pears. I intended to add golden raisins but completely forgot about it until I had put the topping on. I was pretty bummed about that, I really think it would have given it a lot more flavor, but it was very good without them also.

Apple and Pear Crisp


You will need:

• 2 lbs ripe Bosc pears (4) (mine were pretty firm but it made them easy to peel and keep their form during baking)
• 2 lbs firm Macoun apples (6)
• 1 tsp grated orange zest
• 1 tsp grated lemon zest
• 2 tbsp fresh squeezed orange juice
• 2 tbsp fresh squeezed lemon juice
• 1/2 cup sugar
• 1/4 cup flour
• 1 tsp cinnamon
• 1/2 tsp nutmeg

For the topping:

• 1 1/2 cups flour
• 3/4 cup sugar
• 3/4 cup lightly packed light brown sugar
• 1/2 tsp salt
• 1 cup old fashion oatmeal (not instant)
• 1/2 lb (2 sticks) cold unsalted butter, diced

Preheat the oven to 350 degrees. Peel, core and cut the pears and apples into large chunks. Place the fruit in a large bowl and add zest, juices, sugar, flour, cinnamon and nutmeg. Combine until fruit is evenly covered. Pour into a 4 qt. baking dish.

For the topping, combine flour, sugars, salt, oatmeal and butter in the bowl of an electric mixer. Mix on low speed for one minute, or until mixture is in large crumbles. Spread evenly over fruit, covering it completely.

Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top in brown and the fruit is bubbly. Serve warm with fresh whipped cream or ice cream.

I made it a day ahead of time and then we reheated it for about 30 minutes at 200 degrees. I think that may have caused it to get a bit liquidy but it was worth it to have warm crisp with ice cream :).

Source: Ina Garten- The Barefoot Contessa