Can you really call it a resolution?

I know we always make resolutions this time of year and half way through, we forget we ever made them.  However, I'd like not to look at this as a resolution, but rather a bit of an encouragement and a step toward some adventure and exploration. And no, I don't mean traveling (although I desperately need another European getaway). This type of adventure warms the soul, unites loved ones, and has the ability to bring you back to a special place where you were changed from then on out. I'm talking about FOOD! My "resolution" this 2012 is to step out and embrace the adventure one finds in the art of cooking. 

I stumbled upon this recipe when I was in desperate need of something to bring to a Christmas party.  Thank you Ina Garten for always coming to the rescue! This recipe could not be any easier. There is no dough, no pre-baking, no sticky messes.  The flavors are explosive and incredibly refreshing and I think it's the addition of the orange and lemon zest that really just add that pop. It is the perfect complement to the apples and pear. My recommendation is to taste test the fruit once everything in combined, because you may find that you really enjoy the orange flavor and want to add a tad more. Also, I've tried it with a variety of apples and pears.  I think anything works except for green apples. They are far too tart for this dish. As for pears, just make sure they are ripe or they will never soften, even if cooked. 

Photos courtesy of Andrea Chirita

Ingredients

• 2 pounds ripe Bosc pears (4 pears)
• 2 pounds firm Macoun apples (6 apples) 
• 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, 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, 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.


Original recipe courtesy of Ina Garten: Click Here 

Love,
B