Apple and Pear Crisp

I can't think of too many desserts that embody Fall more than an Apple and Pear Crisp.  Both fruits are in season right now and when sweetly spiced and baked with a buttery crumble topping, it really is a magical combination.  

It also doesn't hurt that it's simple to throw together yet completely lovely for guests.  It reheats beautifully so it's a good one to take to someone as well (include with a pint of vanilla ice cream for a thoughtful gift). 

These cute dishes are the perfect size for sharing. 

Apple and Pear Crisp

Filling:
4 medium firm pears (I used Anjou)
4 medium firm apples (I used combination of Granny Smith, Jonagold and Fuji)
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon freshly grated ginger root (about 1" chunk, peeled) (optional or sub 1/2 teaspoon dried ground ginger)
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

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

Ice cream or whipped cream for serving, optional

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 lemon zest, lemon juice, sugar, flour, cinnamon, nutmeg and ginger. Pour into a 9 by 12 by 2-inch oval baking dish (or split between a few smaller dishes as I did).

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, topped with ice cream or whipped cream, if desired.

Note: A friend of mine gave the tip that she doubles the topping recipe and then keeps the crumble in the freezer for an impromptu dessert when needed.  So smart!

Recipe slightly adapted from Ina Garten, The Barefoot Contessa's recipe