Juicy and tender sliced apples and pears baked with a buttery brown sugar oat topping. Serve this Apple Pear Crisp warm topped with vanilla ice cream. This is sure to be one of your favorite fall desserts!
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Ready or not, I’m starting to bring out fall recipes. I am so looking forward to cool weather and cozy baking (eeeek!). As we begin the transition from summer to fall one of the first recipes I always make is an Apple Crisp. This version has some pears added in as well, and the combo of apples + pears is a match made in heaven.
Prefer a topping without oats? Try our Apple Crumble.
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Recipe overview
- Topping: This is my favorite fruit crisp topping. A mixture of oats, flour, sugars, cinnamon, salt, and melted butter. It comes together in one bowl in minutes.
- Filling: Sliced apples and pears baked with sugar, flour, cinnamon, and a bit of apple juice.
- Assembly: Scoop the fruit into the baking dish. Crumble the topping over the top of the fruit. Bake until bubbly and golden brown.
Why you’ll love this recipe
- Flavor: Apples, pears, cinnamon, and brown sugar are a fantastic flavor combination.
- Texture: Tender apples, juicy pears, and a crunchy buttery topping.
- Ease: Only about 20 minutes of hands-on time.
- Versatility: You can easily adapt this recipe based on what fruit you have on hand. You can use more apples than pears or vice versa.
Recipe tips
- Use ripe slightly firm pears. If the pears are too ripe they will get mushy before the apple slices cook through.
- You’ll need about 5 medium-sized pieces of fruit. I used 2 apples and 3 pears.
- Slice the fruit ¼-inch thick (or thinner) so that they cook quickly. Make sure they are all close in size so that they cook in the same amount of time.
- Bake the fruit crisp covered with foil for the first half of the bake time. This will help the fruit to cook without the topping getting too dark.
- Allow the fruit crisp to cool for at least 15 minutes. The juices will thicken as it cools.
- Serve with vanilla ice cream. A warm fruit crisp topped with vanilla ice cream can’t be beat.
Serving and storage
Serving: Scoop portions onto plates or bowls and serve warm with vanilla ice cream.
Storage: Leftovers can be stored in the refrigerator for up to 2 days. Reheat individual portions in the microwave.
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Recipe
Apple Pear Crisp
Ingredients
Topping:
- ⅔ cup old fashioned rolled oats
- ⅔ cup all purpose flour
- ⅔ cup light brown sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, melted
Fruit filling:
- 3 ripe-firm pears*, sliced or chopped (I often leave the peel on)
- 2 large apples*, peeled and thinly sliced or chopped
- 3 tablespoons apple juice
- ¼ cup granulated sugar
- 2 tablespoons flour
- ¾ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- vanilla ice cream, for serving
Instructions
- Preheat oven to 350°F with a rack in the center of the oven. Grease a 9-inch deep dish pie plate or 8×11 baking dish. Set aside.
Topping:
- Combine oats, flour, brown sugar, salt, and cinnamon. Add melted butter and stir until combined. Place the topping in the fridge and proceed with the fruit.
Fruit filling:
- In a large bowl combine pears, apples, juice, granulated sugar, flour, cinnamon, and vanilla. Stir gently until completely combined. Dump the fruit (and any accumulated juices) into the prepared baking dish. Using your fingers, crumble the topping over the fruit occasionally pressing some of it together to form clumps
- Lightly spray a piece of foil with nonstick spray. Cover the fruit crisp and bake for 20 minutes. Remove the foil and bake for another 20-25 minutes, until the fruit juices are bubbling and the topping is golden. Place on a rack to cool for about 15 minutes. Serve warm with vanilla ice cream.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Meg says
Yum! There are few things I love better in fall than a good fruit crisp. This looks great. And, yes, the ice cream is a necessity. My husband would go to the store and buy some if I didn’t think ahead enough. For us (especially him), ice cream is not just a topping…it’s an integral ingredient.
Maria Cecilia says
Hi there, am I able to use lemon juice instead of apple juice?
Allison Mattina says
Hi! I’d probably do half lemon juice and half water as a sub for the apple juice. All lemon juice might make it too tart. Enjoy!
Teri tatu says
I love the combination of apples and pears! Great dessert for fall and winter!
Teri says
I made this delicious dessert for a family gathering this week. We loved the dessert so much that I’m making it again for another dinner party I’m having next week. Thanks for the yummy recipe!
Laura says
I made this crisp for a Friday Date Night dinner when I was craving a crisp with pears. It is divine! The recipe is so easy to follow. The blend of pear and apple is delicious and the crumble topping is a perfect mixture of ingredients. Thank you for a delicious crisp recipe that you can serve for a Friday Date Night or a dinner party!
Celebrating Sweets says
Thanks for the kind review, Laura. I’m glad you enjoyed it. Happy holidays! 🙂
Shadi Hasanzadenemati says
This was such a hit! Thank you for this awesome recipe
Beth says
I see fruit and oats, can I eat this for breakfast? Nvm, I’m going to do it anyway! So delicious!
Allison says
Ha! I like the way you think. Enjoy!
Penni says
Great recipe! My family loved it!
Allison says
I’m so glad! Thanks for stopping by!
Karen McDaniel says
Trying this now and the only changes I made was using vegan butter and adding chopped almonds in the crisp topping.
Sima says
Hello! The recipe requires apple juice. Is there a substitute in case one doesn’t have? Thank you.
Allison says
You can use orange juice. If your fruit is really juicy you could probably just leave it out and reduce the flour in the filling by half.
Shirley Hobden says
Made this 3 times, had great comments from extended family as the best apple crisp I’ve ever made. Making it again this weekend.
Allison says
I’m so glad! Thanks for stopping by. 🙂