Rustic Orchard Fruit Crisp
Indulge in the delightful flavors of autumn with our Rustic Orchard Fruit Crisp. This comforting dessert combines the sweetness of ripe Bosc pears and firm Macoun apples with the tartness of dried cranberries. Enhanced by citrusy notes of orange and lemon, the fruit is enveloped in a buttery, cinnamon-spiced crumb topping. Perfectly golden and irresistibly fragrant, this baked treat offers a warm embrace with every bite, making it an ideal choice for family gatherings or cozy nights.
8
Servings
437
Calories
17
Ingredients
Ingredients
Bosc pears
2 lbs (ripe, peeled, cored, and cut into large chunks)
Macoun apples
2 lbs (firm, peeled, cored, and cut into large chunks)
Dried cranberries
3/4 cup (no preparation needed)
Orange zest
1 teaspoon (freshly grated)
Lemon zest
1 teaspoon (freshly grated)
Orange juice
2 tablespoons (freshly squeezed)
Lemon juice
2 tablespoons (freshly squeezed)
Granulated sugar
1/2 cup (no preparation needed)
All-purpose flour
1/4 cup (no preparation needed)
Ground cinnamon
1 teaspoon (no preparation needed)
Ground nutmeg
1/2 teaspoon (no preparation needed)
All-purpose flour
1 1/2 cups (for topping)
Granulated sugar
3/4 cup (for topping)
Light brown sugar
3/4 cup (lightly packed, for topping)
Kosher salt
1/2 teaspoon (for topping)
Old-fashioned oatmeal
1 cup (for topping)
Cold unsalted butter
1/2 lb (diced, for topping)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the prepared chunks of pears and apples with the dried cranberries. Add the orange and lemon zest, and pour in the freshly squeezed juices.
3
Sprinkle the fruit mixture with 1/2 cup of granulated sugar, 1/4 cup of flour, cinnamon, and nutmeg. Gently toss until the fruit is well-coated.
4
Transfer the fruit mixture into a 9 by 12 by 2-inch baking dish, spreading it out evenly.
5
For the topping, use an electric mixer with a paddle attachment. In the mixer's bowl, combine 1 1/2 cups of flour, 3/4 cup of granulated sugar, brown sugar, salt, and oatmeal.
6
Add the diced cold butter, mixing on low speed for 1 to 2 minutes until the mixture forms large crumbles.
7
Evenly sprinkle the crumble topping over the fruit in the baking dish, ensuring it is completely covered.
8
Place the baking dish on a parchment-lined baking sheet to catch any spills, and bake in the preheated oven for 50 minutes to 1 hour.
9
The dessert is done when the topping is golden brown and the fruit is bubbling. Remove from the oven and let it cool slightly before serving.
10
Enjoy this exquisite dessert warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Information
22g
Fat
56g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Rustic Orchard Fruit Crisp?
Rustic Orchard Fruit Crisp is a comforting autumn dessert that combines ripe Bosc pears, firm Macoun apples, and tart dried cranberries under a buttery, cinnamon-spiced crumb topping.
What types of fruit are included in this recipe?
The recipe calls for 2 pounds of Bosc pears, 2 pounds of Macoun apples, and 3/4 cup of dried cranberries.
Which specific pear variety is recommended?
Bosc pears are recommended because they are flavorful and hold their shape well when baked.
Which apple variety is best for this crisp?
Macoun apples are specified as they are firm and ideal for baking into a crisp.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How many servings does this recipe yield?
This recipe is designed to provide 8 servings.
What size baking dish should be used?
You should use a 9 by 12 by 2-inch baking dish.
What are the citrus components in the filling?
The filling includes 1 teaspoon each of orange and lemon zest, and 2 tablespoons each of freshly squeezed orange and lemon juice.
How should the pears and apples be prepared?
The fruit should be peeled, cored, and cut into large chunks before mixing.
What spices are added to the fruit mixture?
The fruit is seasoned with 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg.
What type of sugar is used in the fruit filling?
The fruit filling uses 1/2 cup of granulated sugar.
Is flour used in the fruit mixture?
Yes, 1/4 cup of all-purpose flour is tossed with the fruit to help thicken the juices.
What ingredients make up the crumb topping?
The topping consists of flour, granulated sugar, light brown sugar, kosher salt, old-fashioned oatmeal, and cold unsalted butter.
What type of oatmeal is used for the topping?
Old-fashioned oatmeal is used to provide the classic crisp texture.
Does the butter for the topping need to be cold?
Yes, the recipe specifies 1/2 pound of cold unsalted butter, diced into small pieces.
How long should the fruit crisp bake?
The dessert should bake for 50 minutes to 1 hour.
How can I tell when the dessert is finished baking?
The crisp is done when the topping is golden brown and the fruit juices are bubbling.
What is the benefit of placing the dish on a parchment-lined baking sheet?
The baking sheet catches any fruit juices that might bubble over the sides of the dish during baking.
Can I use an electric mixer for the topping?
Yes, the instructions suggest using an electric mixer with a paddle attachment on low speed to form the crumble.
What is the calorie count per serving?
Each serving contains approximately 437 calories.
Does the recipe use salted or unsalted butter?
The recipe specifically calls for cold unsalted butter.
What types of sugar are in the topping?
The topping uses 3/4 cup of granulated sugar and 3/4 cup of lightly packed light brown sugar.
How much fruit is required in total?
You will need 4 pounds of fresh fruit (pears and apples combined) plus 3/4 cup of dried cranberries.
What kind of salt is specified in the recipe?
1/2 teaspoon of Kosher salt is used in the topping mixture.
What are the suggested toppings for serving?
It is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
What is the fat content per serving?
There are 22 grams of fat per serving.
How much protein is in one serving?
Each serving provides 4 grams of protein.
What are the main carbohydrates per serving?
The dessert contains 56 grams of carbohydrates per serving.
Who is associated with the style of this recipe?
The recipe tags indicate it is inspired by Ina Garten and the Barefoot Contessa.
How much orange and lemon juice is needed?
The recipe requires 2 tablespoons of freshly squeezed orange juice and 2 tablespoons of freshly squeezed lemon juice.