All this downtime in quarantine has given me lots of time to explore the cookbooks on my shelves. As a wedding gift from one of my mother's dearest friends, I was given about a dozen different cookbooks, and among them was Ina Garten's Barefoot Contessa at Home. What makes this recipe special to me is that the recipe is actually from this family friend, and it's delicious to boot!
Ingredients:
Filling:
2 lbs. ripe Bosc pears, roughly 4 pears
2 lbs. firm Macoun apples, roughly 6 apples
3/4 cup dried cranberries
1 tsp. grated orange zest
1 tsp. grated lemon zest
2 tbsp. freshly squeezed lemon juice
2 tbsp. freshly squeezed orange juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar
1/2 tsp. kosher salt
1 cup old-fashioned oatmeal
1/2 lb. cold unsalted butter, diced
FIRST: Preheat oven to 350 degrees. Peel and core pears and apples and cut them into chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into 9x12x2-inch baking dish.
THEN: Make the topping. Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer. Using the paddle attachment, mix on low speed for 1-2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the filling in the baking dish.
FINALLY: Bake for 50 minutes or until the top is toasted brown and the fruit inside is bubbly. Serve warm.
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