Apple Pear Cranberry Crisp

I had to put together a dessert for an impromptu gathering the other day, and the Barefoot Contessa came to my aid once again.  She's so darn reliable.  This was easy, and a crowd pleaser, so I thought I'd share, in case you're looking for a warm and fruity treat to liven up the winter days.  I would imagine that you could vary the fruits with good results.  Apple Blueberry or Apple Raspberry sound pretty good to me.  I also used less fruit (2 pears and 4 apples), because it was what I had, and it worked out fine.

Apple Pear Cranberry Crisp
Barefoot Contessa

4 ripe Bosc pears

6 Macoun apples (I used Fuji)

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

For the topping:

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.

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. Serves 8.  (We served 12.)

It came out of the oven and was devoured so quickly that this was the best picture I could get of the finished product.

Enjoy!