Apple, Pear, and Cranberry Crisp

I thought this would be it. The end of the apples. But two managed to escape being skinned, gutted, and chopped as filling for this dish. Two stalwart Granny Smiths who have avoided multiple cakes and crisps, pies and paninis, and are still vacationing in my fridge. I didn't imagine I'd still be eating fresh-picked Fall apples come Christmas!

I'm not complaining though. Those apples have prompted a slew of absolutely delicious desserts! This being perhaps the last (but by no means the worst). It was one of the best! I can't praise Ina enough for this one! It takes "crisp" to a whole new level. She didn't just include apples, pears, and cranberries, but floral bursts of citrus. And I could taste every flavor! The dried cranberries become plump and juicy, infused with orange and lemon. The cinnamon and nutmeg spice the softened apples and pears. I thought it was completely fantastic! And Dustin agreed, being particularly smitten with the buttery oatmeal crust.

INGREDIENTS
Filling:
2 ripe Barlett or Bosc pears, peeled, cored and chopped
2 crisp apples (I used Granny Smiths), peeled, cored and chopped
3/4 cup dried cranberries
1 tsp. lemon zest
1 tsp. orange zest
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. freshly squeezed orange juice
1/2 cup organic cane sugar
1/4 cup all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Crisp:
1 1/2 cups all-purpose flour
3/4 cup organic cane sugar
3/4 cup light brown sugar, lightly packed
1/2 tsp. kosher salt
1 cup oatmeal
1 cup (2 sticks) cold unsalted butter, diced

DIRECTIONS
 1. Preheat oven to 350 F.

2. In a large bowl combine the fruit with the remaining filling ingredients. Toss to coat. Pour into a 9x13 baking dish or individual ramekins.

3. In a second large bowl, combine the flour, sugars, salt, and oatmeal. Using a pastry cutter or your fingers, blend in the butter until only large crumbles remain (this can also be done with an electric mixer on low). Sprinkle the topping over the fruit to cover it completely.

4. Bake in preheated oven for 50 to 60 minutes until the top is golden brown and the juices are bubbling. Remove to a wire rack to cool slightly before serving. Serve warm with a scoop of vanilla ice cream.

Fills a 9x13 pan.

(Adapted from Food Network)