APPLE AND PEAR CRISP

Adapted from The Barefoot Contessa, foodnetwork.com

2 cups ripe but firm Pears, cut into large chunks
2 cups Jonagold Apples, cut into large chunks
1/2 tsp. grated orange zest
1/2 tsp. grated lemon zest
1 Tbls. freshly squeezed orange juice
1 Tbls. freshly squeezed lemon juice
1/4 cup granulated sugar
2 Tbls. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
FOR THE TOPPING:
3/4 all-purpose flour
1/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/4 tsp. kosher salt
1/2 cup old-fashioned oatmeal
1/4 pound (1 stick) cold unsalted butter, diced

Preheat the oven to 350 degrees F. Peel, core, and cut the pears and apples into large chunks to total 4 cups. Place the fruit in a large bowl, add zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into an 8 by 8-inch baking dish. In the bowl of an electric mixer, combine flour, sugars, salt, oatmeal, and butter. Using a paddle attachment or a hand held mixture, 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 40 to 50 minutes until the top is brown and the fruit is bubbly. Serve warm.