Apple Pear Crisp

Tender apples and pears baked with a brown sugar oat topping. Serve warm for the perfect fall dessert!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 352kcal

Author Allison Mattina

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 8x11 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

* I used about 1.5 pounds of pears (3 medium) and 1 pound of apples (2 large). I recommend Honeycrisp, Pink Lady, or Fuji apples for this recipe. Apples and pears should be sliced ¼ inch thick or thinner.

Nutrition