Apple Pear Crisp - Ina Garten

I was asked to bring dessert to a friend's house the other night. It was a cold rainy day in Los Angeles (yes cold is relative), so decided to try for the first time Ina's apple pear crisp. So glad I did. Not only was it yummy, it was also beautiful. Everyone enjoyed, especially my friend's pregnant sister who insisted she has been craving apples and pears. Go figure. If I were to do it again, I think I will just stick to apples. The pears and apples cooked differently with the apples coming out softer. A lot of different consistencies. Overall, a yummy dish especially when it is served with ice cream.

Ingredients
2 pounds ripe Bosc pears (4 pears) (I used 3)
2 pounds firm Macoun (I used Fiji) apples (6 apples) (I used 5)
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, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.

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.