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2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
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 gluten-free flour mix (with xanthan gum)
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
Preheat oven to 350 degrees F.
Peel core and cut the pears and apples ino large chunks. Place the fruit in a large bowel and add the zests, juides, sugars, flour, cinnamon and nutmeg. Pour into a 9 X 12 X2 inch oval baking dish.
For the topping:: combine flour, sugat, salt, oatmeal and butter inthe bowl of an electric mixer fitted with the paddle attachment. mix on low for 1 minute, until the mixture in in large crumbles.sprinkle evenly over fruit, covbering the fruit completely.
Place the baking dish on a sheet pan in the oven and bake for 50 minutes to 1 hourr.until the top is brown and the fruit is bubbly.
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