Cinnamon-spiced apples and pears bake under a crunchy streusel topping in this homey dessert. Conveniently it can be made ahead and put in the oven right before serving time. Or made earlier that day and served with a scoop of vanilla ice cream.
There’s something so comforting about a baked fruit-type crisp coming out of the oven, then served with a scoop of melting vanilla ice cream on top. Yum! I even admit I like the leftovers warmed up for breakfast with a cup of hot tea.
I’ve made this recipe a million times and I added the apples and pears that I have most commonly used. Feel free to add whichever apples or pear combinations that you like or have on hand. I like to take the peel off the apples but sometime I leave the peel on for the Bartlett pears because the skin is soft.
As for the nuts, pecans or walnuts work the best. Slivered almonds or hazelnuts are another great option. I prefer making the streusel topping in the food processor because not only is it faster but it makes the topping more even.
INGREDIENTS TO MAKE APPLE-PEAR CRISP
- Gala, Fiji, Braeburn, or Honey crisp apples
- Bartlett or Anjou pears
- Fresh lemon juice
- Sugar
- Cornstarch
- Ground cinnamon, divided
- All-purpose flour
- Light or dark brown sugar
- Salt
- Chilled butter
- Regular oats
- Pecans or walnuts
HOW TO MAKE APPLE-PEAR CRISP
- Preheat the oven to 375°F and grease a 2-quart baking dish.
- In a large bowl, combine the apples, pears, and lemon juice; toss gently to coat.
- In a small bowl, combine the sugar, cornstarch, and 1 tsp cinnamon; whisk together.
- Add the cornstarch mixture to the apples and pears; toss well to coat.
- Transfer to the greased baking dish.
- Use one of the following methods to make the topping.
- Food Processor Method: In a food processor or a large bowl, add the flour, ½ tsp cinnamon, brown sugar, and salt; pulse 2 times in the processor.
- Add the cubed, chilled butter and pulse 6 times until it resembles coarse crumbs.
- Add oats and nuts; pulse 2 times.
- Sprinkle flour mixture evenly over the apple-pear mixture.
- By Hand Method: In a medium-size bowl whisk together the flour, 1 tsp cinnamon, brown sugar, and salt.
- Add the cubed, chilled butter and cut in with a fork or pastry cutter, until it resembles coarse crumbs.
- Mix in the oats and nuts.
- Sprinkle over the apple-pear mixture.
- Bake at 375°F for 40 minutes or until apples and pears are tender and topping is golden brown.
- Cool 20 minutes on a wire rack.
- Serve warm or at room temperature.
SERVING SUGGESTIONS
- Serve with a scoop of vanilla ice cream, whipped cream, or caramel sauce drizzled over the top.
- Make ahead (unbaked), cover with plastic wrap, and refrigerate. Take out of the refrigerator 30 minutes before baking and bake according to the instructions before serving.
- Make and bake earlier in the day. Serve with at room temperature or warm in the oven before serving.
Apple-Pear Crisp
Ingredients
- 3 cups Gala, Fiji, Braeburn, or Honey crisp apples, cored, peeled and cut into ½-inch chunks or lengthwise into ½-inch slices
- 3 cups Bartlett or Anjou pears, cored and cut into ½-inch chunks or lengthwise into ½-inch slices
- 1 Tbsp fresh lemon juice
- ⅓ cup sugar
- 1 Tbsp cornstarch
- 2 tsp ground cinnamon, divided
- ⅓ cup all-purpose flour (about 1 ½ ounces)
- ½ cup light or dark brown sugar
- ½ tsp salt
- 3 Tbsp chilled butter, cut into small pieces
- ⅓ cup regular oats
- ¼ cup pecans or walnuts, coarsely chopped
Instructions
- Preheat the oven to 375°F and grease a 2-quart baking dish. In a large bowl, combine the apples, pears, and lemon juice; toss gently to coat. In a small bowl, combine the sugar, cornstarch, and 1 tsp cinnamon; whisk together. Add the cornstarch mixture to the apples and pears; toss well to coat. Transfer to the greased baking dish. Use one of the following methods to make the topping.
- Food Processor Method: In a food processor or a large bowl, add the flour, ½ tsp cinnamon, brown sugar, and salt; pulse 2 times in the processor. Add the cubed, chilled butter and pulse 6 times until it resembles coarse crumbs crumbs. Add oats and nuts; pulse 2 times. Sprinkle flour mixture evenly over the apple-pear mixture.
- By Hand Method: In a medium-size bowl whisk together the flour, 1 tsp cinnamon, brown sugar, and salt. Add the cubed, chilled butter and cut in with a fork or pastry cutter, until it resembles coarse crumbs. Mix in the oats and nuts. Sprinkle over the apple-pear mixture.
- Bake at 375°F for 40 minutes or until apples and pears are tender and topping is golden brown. Cool 20 minutes on a wire rack. Serve warm or at room temperature.
Notes
- Delicious with vanilla ice cream, whipped cream, or caramel drizzled on top.
Nutrition
