In the last two months, I’ve heard the words “Megan, you’re 100% right” several times. Quite frankly, that doesn’t happen very often, so I will unabashedly admit that I get a little thrill every time I hear it.
More to the point though, being “right” about something generally means that you have had experience in any particular situation, and therefore can (or did) predict the outcome.
I don’t want to say having that experience is a sign of getting older (gulp!), but I have a sneaky suspicion that it is. Which makes me, once again, 100% right.
Apple Pear Crisp – adapted from Ina Garten
2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
1 tsp grated orange zest
1 tsp grated lemon zest
2 tbs. freshly squeezed orange juice
2 tbs. 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 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 and 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.