Autumn Fruit Crisp

By southerngrace

Ingredients

• For the topping:
• 2 pounds ripe pears (4 pears)
• 2 pounds firm apples (6 apples)
• 1 cup cranberries, fresh or frozen
• 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 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, lightly packed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup old-fashioned oatmeal
• 1/2 pound (8 oz) cold unsalted butter, diced

Preparation

Step 1

Preheat the oven to 350 degrees F.
Peel, core, and cut the pears and apples into large chunks. Coarsely chop the cranberries. Place the fruit in a large bowl and add the zests, juices, sugar, and flour. Pour into a 9x12-inch oval baking dish.

For the topping:
Combine the flour, sugars, cinnamon, 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.