Barefoot Contessa's Apple, Pear, and Cranberry Crisp

• lbs ripe pears (4 pears)↗2
• lbs firm apples (6 apples)↗2
• cup dried cranberries↗3⁄4
• teaspoon grated orange zest1
• teaspoon grated lemon zest1
• tablespoons freshly squeezed orange juice↗2
• tablespoons fresh lemon juice↗2
• cup granulated sugar↗1⁄2
• cup all-purpose flour↗1⁄4
• teaspoon ground cinnamon↗1
• teaspoon ground nutmeg↗1⁄2
• For the topping
• cups all-purpose flour↗1 1⁄2
• cup granulated sugar↗3⁄4
• cup light brown sugar, lightly packed↗3⁄4
• teaspoon kosher salt↗1⁄2
• cup old-fashioned oatmeal↗1
• lb cold unsalted butter, diced↗1⁄2

Step-by-step instructions

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   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.

3. 3

   For the topping:.

4. 4

   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.

5. 5

   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.