Friday, November 17, 2017

Apple and Pear Crisp

If you're looking for a quick-to-assemble dessert that celebrates simple, seasonal ingredients, making an Apple and Pear Crisp just might be right up your alley. With some basic pantry ingredients {and some fruit, of course} and a tiny bit of prep time {mostly spent peeling and cutting the fruit}, you'll have this in the oven in a jiffy. All that'll be left to do is to sit back and enjoy the most tantalizing of aromas filling your kitchen. Like, seriously ... intoxicating. The end result is a slightly toothsome, buttery oat topping that bakes and bubbles up nestled among the nooks and crannies of tender slices of caramel-y, perfectly-spiced fruit. C'mon now. This is pretty much one of the most-comforting, old-school desserts on the planet.

Of course, any top-notch crisp must have a scoop of vanilla ice cream or a dollop of whipped cream on top before digging in. {That's a given in my book.} The crisp can be served hot, warm or cold - whatever you prefer. And, I even give permission to enjoy any leftovers the next morning for breakfast. It's fruit and oats - breakfast staples, right?

Yields 6 servings.



1/4 cup all-purpose flour
1/4 cup brown sugar
1/2 cup old fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon freshly-ground nutmeg
Pinch of Kosher salt
6 tablespoons cold butter, cut into small dice


4 cups sliced apples
2 cups sliced pears
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 - 1/2 teaspoon ground ginger {per preference}
1/4 teaspoon freshly-ground nutmeg
1/2 cup brown sugar
1 teaspoon vanilla extract


Non-stick spray


Preheat oven to 350 degrees. Coat medium-sized baking dish with non-stick spray. Set aside.

Prepare crisp topping by combining the first six ingredients in a small bowl. Using a pastry cutter or metal fork, cut in butter until mixture is crumbly and only small pieces {resembling pebbles} remain. Set aside.

NOTE:  If necessary, a little lemon juice can be squeezed onto apple and pear slices while you are working on slicing fruit to avoid browning.

Next, prepare filling by combining the filling ingredients in a large mixing bowl until fruit is well-coated.

Spread filling mixture into baking dish.

Crumble oat mixture loosely atop fruit.

Bake for 45 - 50 minutes or until crisp is bubbly and fruit is tender.

Serve hot, warm or cold. Serve with whipped cream or ice cream, if desired.

Store any leftovers in an airtight container in the refrigerator for up to three days.


  1. Sounds luscious! Love your great photos...and your idea of enjoying leftovers for breakfast!! That's right up my alley! =) Happy Thanks-LIVING to you and yours!

  2. Hi, Marsha. Thanks so much for stopping by and for your comment. Yes ... THIS for breakfast! That's if there ARE any leftovers. ;) Happy Thanksgiving to you as well!