Apple Pear Crisp

from Ina Garten on the Food Network
via Sue Gilbert

serves 8

2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1 1/4 cups granulated sugar, divided
1 3/4 cups all-purpose flour, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup light brown sugar
1/2 teaspoon Kosher salt
1 cup old fashioned oatmeal (not quick cooking)
1/2 pound (2 sticks) cold unsalted butter, diced

Preheat oven to 350 degrees.

Peel, core and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, 1/2 cup sugar, 1/4 cup flour, cinnamon and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.

Combine 1 1/2 cups of flour, 3/4 cup granulated sugar, brown sugar, 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. Spread evenly over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for 50 to 60 minutes, until the top is brown and the fruit is bubbly. Serve warm.

This is a wonderful fall (or anytime) dessert. Very good with a scoop of vanilla ice cream of course!