Jon Stiles’ class at EQ, appropriately called “Sweet! Jon’s Sugar Shack” featured some of his all time favorite desserts. It was impossible to pick a winner- the students loved each one- so I thought I’d share the crisp recipe. It would be a really nice addition to your  Thanksgiving dessert selection.

Pear, Apple, and Dried Cherry Crisp

2 pounds ripe Bosc pears (about 4)
2 pounds firm Fuji, Golden Delicious or Granny Smith apples (about 6)
¾ cup dried sweet cherries
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
½ cup Domino’s organic sugar or India Tree Golden Baker’s sugar
¼ cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon freshly ground nutmeg

Topping
1½ cups all-purpose flour
¾ cup Domino’s organic sugar or India Tree Golden Baker’s sugar
¾ cup India Tree Muscovado sugar, lightly packed
½ teaspoon kosher salt
1 cup old-fashioned oatmeal
½ pound (2 sticks) cold unsalted butter, diced

Preheat the oven to 350°F. Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cherries, zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9×12x2 baking dish.
For the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the 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.

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.