Apple Pear Crisp

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Don’t be fooled by the smell, this Apple Pear Crisp is not apple pie, it’s even better! Even though the smell of fresh baked pastry might bring back memories of Grandma and cookies. Sweet, juicy apples and pears baked to perfection with a buttery oat topping and served warm with vanilla ice cream. Everybody loves crisp as a dessert but try it for breakfast. Crisp is like the best jam-filled pastry you’d love to have for breakfast!

Cinnamon Apple Pear Crisp

I decided to make it an apple AND pear crisp because I love the textural difference between the 2 fruits. The pears get super soft and supple, while the apples– also soft of course– are a little more firm. I cut the pears a little smaller and kept the apples as full (and thin) slices. You’ll mix the fruit with only a few ingredients, just like we do with regular apple crisp. Oftentimes I find fruit crisps overly sweet where the fruit itself becomes an afterthought. Here we’ll only use 1/2 cup of brown sugar for the filling and you can reduce that amount based on how ripe and sweet your fruit is. So definitely give the pears and apples a taste before preparing the filling. Cinnamon finds its way into both layers and we’ll also add a touch of nutmeg for extra warm spice flavor. Tis the season!

I only add 1/4 cup of flour to the filling. I find that any more than that makes your filling taste a little gummy. Again, we really want the fruit’s natural flavor and texture to shine though in this fruit crisp!

Chilling the cookie dough is imperative and cornstarch makes them extra soft and thick!

The topping? Oh my goodness this is so simple. You’ll mix flour, brown sugar, and cinnamon together. Then cut in cold and cubed butter with a pastry cutter, just like we do with pie crust, and stir in oats and chopped pecans. You’ll stir the oats and pecans in last because you don’t want to break either up with the pastry cutter. You want lots of crunchy texture on top of the warm fruit. It’s the absolute best.

You’re going to bake it all for 40-45ish minutes. Once that topping is nice and golden and the fruit underneath is bubbling and steamy, it’s done and ready to be devoured.

This is a big dessert, which is what I know you’re looking for during these holiday months. It’s a large 9×13 pan size, but if you’d like to downsize a little– simply halve the recipe for a 9-inch square or pie dish. But I urge you to make the whole thing because leftovers freeze beautifully. That is, if you aren’t eating it directly from the pan before wrapping it up to freeze. I’ve never done that or anything.

And while I adore traditional fruit pies with flaky pie crust, crisps can be much easier and equally show-stopping. Another welcome benefit during the busy holiday season!

If warm apple desserts + sweet pears + brown sugar + cinnamon + ice cream on top + texture all tug at your heartstrings, we’re twins. And this cinnamon apple pear crisp is totally for Y-O-U!

Cinnamon Apple Pear Crisp

  • Prep Time:15 minutes
  • Cook Time:45 minutes
  • Total Time:1 hour, 5 minutes
  • Yield:serves 8–10

Description

Brown sugar, cinnamon, oats, and fresh fruit come together in this buttery and irresistible apple pear crisp.

Ingredients

  • 4 medium/large ripe pears, peeled and sliced (4–5 cups)*
  • 3 medium/large apples, peeled and sliced (4–5 cups)*
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (31g) all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Topping

  • 3/4 cup (94g) all-purpose flour (spoon & leveled)
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick; 115g) unsalted butter, cold and cubed
  • 1 cup (80g) old-fashioned whole oats
  • optional: 1 cup (125g) chopped pecans

Instructions

  1. Preheat oven to 350°F (177°C). Lightly grease a 9×13 inch baking pan.
  2. Mix all of the filling ingredients together in a large bowl, then spread into the baking pan.
  3. Make the topping: Whisk the flour, brown sugar, and cinnamon together in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Stir in the oats. Sprinkle over filling.
  4. Bake for 40-45 minutes or until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for at least 5 minutes before serving. Serve warm, room temperature, or cold.
  5. Cover leftovers and store in the refrigerator for up to 5 days.

Notes

  1. Make Ahead & Freezing Instructions: Baked and cooled crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then bake (covered) in a 350°F (177°C) for 30 minutes or until heated through. You can prepare the crisp through step 3, then cover and refrigerate for up to 1 day before baking. You can also freeze the unbaked crisp for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 4. Bake time will be a little longer since the crisp will be cold.
  2. Pears & Apples: Slice them into 1/4 inch slices or chunks.
  3. Oats: Whole oats are best, but you can use quick oats if you need to. The crumble topping will just be a little more powdery. (Don’t be tempted to reduce the flour, though– the topping may turn out greasy.) Use a 1:1 swap from whole oats to quick oats.

Apple and Pear Crisp

  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 30 min
  • Cook: 55 min
  • Yield: 8 servings

Ingredients

Deselect All

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 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, dicedAdd to Shopping List

Directions

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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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