Shopping at the Montauk fish monger one year, I saw her filming a segment. Ohhhhh did that tickle my fancy! We watched two takes, where Ina "asked" about the difference between types of scallops for the benefit of us viewers, and then I obsessively DVR-ed until I saw "our" episode air. (See how I did that, I made something about Ina mine!). In the episode, she and Jeffrey enjoyed sandwiches on the Montauk docks, OUR Montauk dock, and I ate it up.
This years crisp CSA apples have been a favorite in my household, and the delivery of pears last week had me looking no further than Ina for a perfect fall dessert.
Apple & Pear Crisp
Courtesy of Ina Garten & The Food Network
- 2 pounds / 4 ripe pears
- 2 pounds / 6 firm apples
- 1 teaspoon grated orange zest
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 1/3 cup of agave syrup or 1/2 cup granulated sugar
- 1/4 cup whole wheat or (white) all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups whole wheat or (white) all purpose flour
- 1/2 cup of agave syrup or 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1 cup old-fashioned oatmeal
- 1/4 pound (1 stick) cold unsalted butter, diced
- Note: The recipe calls for 2 sticks, but I used one and was happy with the end result
- Vanilla ice cream or frozen yogurt
- Preheat the oven to 350 degrees
- Peel, core, and cut the pears and apples into chunks. Place the fruit in a large bowl and mix in the zests, juices, sugar, flour, cinnamon, and nutmeg.
- Note: Out of nutmeg, I used ground ginger instead
- Pour into a 9 by 12 by 2-inch 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 and mix on low speed for 1 minute, until the mixture is in large crumbles. If you don't have a mixer (like I don't at the Montauk house), mix and chop the ingredients together by hand with a knife until the butter breaks up.
- Sprinkle evenly over the fruit base, covering the fruit completely.
- Place the 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 topped with vanilla ice cream or frozen yogurt.
This October is #AppleLove recipe month, led by The Spicy RD. Check it out on Twitter with the hash tag or here!