Don’t you hate it when you take time to sift through all the apples in the produce section of the market….carefully looking at each one and bringing home only those that are not bruised, dented, soft or simply not appealing to the eye…..only to bite into it and it tastes like cardboard? Wait….no? you don’t have that problem? Really? Because, seriously, that happens to me alot. Mainly during the non-apple season.
But it’s ok….you don’t have to throw them out. You just have to bake with them! And that’s exactly what I did when I found myself with above mentioned rejects….and a few pears left, too!
You can’t fail with a Barefoot Contessa recipe! (recipe courtesy of Food Network / Ina Garten)
- 2 pounds ripe Bosc pears (4 pears)
- 2 pounds firm Macoun apples (6 apples)
- 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 degrees F.
Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping:
Combine the flour, sugars, 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. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm. WITH LOTS OF YUMMY VANILLA ICE CREAM!!!!