Campy’s Crisp

I have had 3 family events in the past few months that I made this recipe for. It was my husband’s #1 request lately. He loves cobbler or crisp, not necessarily the fruit part but the crunchy buttery yummy part. He always tells me to double the topping. This recipe was the perfect find for him. It is the Barefoot Contessa’s Apple and Pear Crisp. He was unsure at first because of the oats but once I made it he was convinced. I guess he didn’t think a good crisp should have oats but that is the key ingredient to me. I was that weird kid who loved getting hot lunch at school and especially if it had cobbler in it.

This recipe calls for pears and apples but I always use frozen peaches and blueberries for Campy and it is phenominal. I think the orange and lemon zest and juices really make the flavors pop. Also thanks to my MIL, I grated some fresh nutmeg into the recipe this last time I made it and it really tasted delicious. So if you need a tummy warming fall dessert that is a big crowd pleaser you can’t go wrong with Ina’s butter filled recipe! EDIT: forgot to mention I made this with the vanilla bean gelato I mentioned in a previous post, can you say decadent and delicious?! I also like to make it with homemade whipped cream.

Campy’s Crisp
Ingredients
  • 2 bags of frozen peaches
  • one bag of frozen blueberries
  • 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.

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2 Responses to “Campy’s Crisp”

  1. Vicki Campanella Says:

    Pa and I agree with Jon….it’s the BEST! We LOVE your desserts, Tara.

  2. Your Turkey will Thank you | What Tara's Cookin' Says:

    […] the same amazing turkey recipe given to me by my bestie. I wanted to share it with you and also repost the link to the cobbler I am making, a fan favorite in my family.  This turkey has amazing flavor with the combination of […]

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