Cozyland

While searching for a picture of a crisp to put in this post I came across this great website called
Ezra Pound Cake with this great photo and story of the Farmers Market inspiration for a Peach Blueberry crisp.

The funny thing is, as is the Ezra Pound Cake recipe, the one I recently fell in love with is also from Ina Garten, The Barefoot Contessa. But I have to confess that although my photo would have looked a little more rustic (in a good way) the truth is I baked it about 1 hour before dinner and left it in the warm oven where my little white ramekins proceeded to stick to my cookie sheet! I literally had to pry them off with a knife! Next time do not forget to line with parchment paper…. Always a comedy at my house!

The results were still delicious, my apple pear crumble was warm and gooey and for me a perfect, simple solution to an impressive Autumn dessert!

Here is the Ina Garten recipe I used but be sure to check out the Ezra Pound Cake blog and read how she came to be a baker, a truly inspiring story!

Pear, Apple and Cranberry Crisp
2006, Barefoot Contessa at Home, All Rights Reserved

Ingredients
2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
3/4 cup dried cranberries
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
Directions
Preheat the oven to 350 degrees F.

Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.

For the topping:
Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.