As soon as we moved into our new place (only 3 days after coming back to America!) we could not wait to have friends over for dinner. I planned out a Morrocan-inspired menu, but when it came to dessert, I wanted to do something seasonal, preferably with pumpkin because I missed out on it when we were in Korea. Unfortunately, (or fortunately, given the economy) I found a job that required me to work the day I was planning on cooking for our friends, so my plans for an elaborate pumpkin tart got scrapped and I ended up having to figure out a much simpler dessert that I could whip up fast.
This is one of those ridiculously simple desserts that tastes like it took a lot more effort than it actually did. The hardest part is definitely just peeling the apples and pears! I love using lots of citrus zest because it really brightens up the flavor of the apples and pears, but you can definitely scale back on it if you want to play up the cinnamon and apple/pear flavors more.
3 bosc pears, peeled, cored and cut into 1/2″ pieces
3 Granny Smith apples, peeled, cored, and cut into 1/2″ pieces
1 1/2 tsp lemon zest
1 1/2 tsp orange zest
1/4 cup granulated sugar
2 tbsp whole wheat pastry flour (or all purpose)
1/2 tsp cinnamon
1/2 tsp nutmeg
3/4 cup whole wheat pastry flour
6 tbsp brown sugar
6 tbsp white sugar
1/4 tsp salt
1/2 cup old fashioned oats
pinch each cinnamon and nutmeg
1/2 cup (one stick) butter, chilled and cut into small dice
Preheat the oven to 350 F.
Prepare the fruit and toss with all the filling ingredients. Place in a glass or ceramic baking dish.
Mix all the topping ingredients (except butter) with a fork. Using a pastry cutter, two knives, or your fingers, mix in the butter until the mixture resembles small pebbles.
Sprinkle the topping over the fruit and bake for about 50 minutes, or until the top is nicely browned and the fruit is soft.
Delicious over vanilla ice cream!