Crisp in the air and a crisp in the oven

There is nothing better for a fall dessert than a crisp. With one in the oven, the house smells of baking fruit and cinnamon. Apple crisps are a staple dessert of fall. When apples first come to the farmer's market, we always bring home a big bag and a crisp is always dessert. We love to pile them in the blue and white bowl on the dining room table -- the scent of apples then wafts through the house.

A favorite, Ina Garten, the Barefoot Contessa had a twist on an apple crisp. She added pears and dried cranberries. It's a notch up from just apple crisp and it is delicious.

The pear bowls were bought about 3 years ago off the sale table at Williams Sonoma for such a ridiculous price that they were almost a steal. I knew they would be perfect for the pear desserts that I make in the fall.

The recipe says to serve the crisp warm which I did and it is fabulous. But with leftovers I found out that it just as good cold -- especially for breakfast!

Ina Garten's Pear Apple Cranberry Crisp
(Adapted from Barefoot Contessa At Home)

* 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.