Apple Pear Crisp

Course Dessert

Cuisine American

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 502kcal

Author Rachel Ballard

Ingredients

For the apples

4 Granny Smith apples medium to large
4 Bartlett pears See Note 1
1 tablespoon lemon juice
2 tablespoons sugar See Note 2
1 teaspoon cinnamon See Note 3
1/8 teaspoon nutmeg See Note 3
1/8 teaspoon salt

For the crumble

1 cup all purpose flour See Note 4 for gluten free
1 cup rolled oats See Note 4 for gluten free
1/3 cup pecans chopped
1/3 cup brown sugar
1/2 teaspoon salt
1/2 cup butter one stick softened and unsalted See Note 5

Instructions

Make the fruit mixture

Preheat the oven to 350° and position a rack in the center.
Peel, core, and slice the apples and pears into ½ inch pieces.
Combine the sliced apples, pears, lemon juice, sugar, spices, and salt in a large bowl and toss to combine.
Pour the fruit and all the juices into an 8-inch baking dish, or a 9-inch cast iron skillet.

Make the topping

In a large bowl (the same bowl used for the fruit is fine), add the flour, rolled oats, pecans, sugar, and salt. Stir to combine.
Add the softened butter and mash it all together using a fork or your hands until even crumbs form.
Scatter the topping over the fruit in an even layer spreading it within 1/4" of the edges of the dish.
Bake the crisp until the topping is golden brown and the edges are bubbling; 45 to 50 minutes.
Serve with vanilla ice cream and caramel sauce drizzled over the top.

Notes

Note 1: Bartlett pears have a light green, smooth flesh. If you can't find those where you are, any ripe pear will work. I love red!

Note 2: Any sweetener of your choice is great here. Honey, maple syrup, granulated, or organic cane sugar are all fine. Adjust as needed based on the tartness of your fruit.

Note 3: Cinnamon and nutmeg can be swapped with apple pie spice if you have it on hand. Start with 1/2 teaspoon.

Note 4: For gluten free, use a 1:1 baking blend. I like King Arthur's 1:1 Baking Blend in the blue and white bag. Also choose a gluten free oat.

Note 5: Swap coconut oil or dairy free butter for a dairy free option.

Nutrition