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Apple Pear Crisp combines tart apples and sweet pears for a delightful take on the traditional fall crisp. 

Bowl of apple pear crisp, topped with a scoop of vanilla ice cream, next to a glass of milk

As soon the temperatures turn fall-like, Apple Crisp automatically becomes the most popular dessert in our house. And because of that, I always have the essentials on hand to make it on a whim.

My husband happened to pick up a bag full of beautiful pears from our local fruit stand, but they started to ripen way quicker than we could eat them, so I decided to put them to good use and whipped up this Apple Pear Crisp over the weekend.

We love to serve Apple Pear Crisp with a scoop of vanilla bean ice cream and a drizzle of salted caramel sauce, but it’s perfectly delicious on its own, or with a little dollop of homemade whipped cream.

Ingredients for apple pear crisp on a blue countertop


Even though this crisp recipe combines apples and pears together, using the right kinds of apples is just as important as if you were making Old-Fashioned Apple Crisp or Caramel Apple Crisp

Actually, it might be more important because you want to choose an apple that pairs well with the soft, sweet pears.

Filling for apple pear crisp in a white baking dish, set on a blue countertop

I like to use an apple that is super crisp and a little bit tart to balance the texture and sweetness of the pears. Granny smith, honeycrisp, and golden delicious apples are all a great choice here.

I would stay away from fuji or gala apples for this recipe. They are naturally a lot sweeter and not as crisp, so they could make the final crisp too sweet.

Spatula stirring together the topping for apple pear crisp in a clear mixing bowl


The filling for this Apple Pear Crisp uses just a handful of ingredients:

  • 6 cups thinly sliced baking apples
  • 4 cups thinly sliced pears
  • 2 tablespoons lemon juice
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 3 tablespoons flour
  • 1 teaspoon homemade apple pie spice
Apple pear crisp in a white baking dish, ready to be baked

I like to use just a teaspoon of apple pie spice in the filling because I like to let the flavor of the fruit shine through. Too many spices covers up the flavor of the apples and pears. After all, we want an Apple Pear Crisp, not a cinnamon crisp!

Gently toss the filling ingredients together, pour it into a greased 13×9-inch baking dish, and set the filling aside while you prep the crisp topping.

Overhead view of baked apple pear crisp with a spoonful taken out of it

This topping uses melted butter, so you don’t even have to wait for butter to soften to make this recipe. Simple stir together old-fashioned oats, flour, a bit more apple pie spice, brown sugar, a pinch of salt, pecan chips, melted butter, and vanilla extract.

As you stir the mixture, it will naturally start to form crumbs. Sprinkle these crumbs evenly over the filling and bake for 40-45 minutes.

Two bowls of apple pear crisp, topped with whipped cream, on a countertop next to glasses of milk


Not sure how to tell when your Apple Pear Crisp is done? Look for a nice golden-brown color on the crisp topping and bubbling fruit all along the sides of the pan.

This doesn’t just apply to apple crisps; it applies to all fruit crisps, such as Berry Crisp or Peach Crisp, as well! 

Caramel sauce being drizzled over apple pear crisp and whipped cream in a white bowl


A lot of people are unsure if they should store Apple Pear Crisp at room temperature or in the refrigerator. 

You can typically store crisps like this one covered at room temperature for up to 2 days. For longer storage, keep the crisp covered in the refrigerator for up to 5 days.

If you live in a hot and humid climate, or your kitchen tends to run warm and humid, I suggest storing it in the refrigerator unless you plan to eat the crisp within one day.

Overhead view of apple pear crisp and vanilla ice cream in a white bowl, drizzled with caramel sauce
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Apple Pear Crisp

By: Jamie
5 from 10 ratings
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 12
Apple Pear Crisp combines tart apples and sweet pears for a delightful take on the traditional fall crisp. 


  • 6 cups peeled, cored, and thinly sliced baking apples about 6 large
  • 4 cups peeled, cored, and thinly sliced pears about 5 large
  • 2 tablespoons freshly squeezed lemon juice
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon apple pie spice

For the topping:

  • 1 ¼ cup old fashioned oats
  • 1 cup all-purpose flour
  • ½ teaspoon apple pie spice
  • 1 cup light brown sugar lightly packed
  • Pinch of salt
  • ½ cup pecan chips optional
  • ½ cup unsalted butter melted and cooled
  • 1 teaspoon pure vanilla extract


  • Preheat oven to 350 degrees F. Grease a 9×13 inch baking dish.
  • Prepare the fruit base: In a large mixing bowl, combine apple, pears and lemon juice; toss to coat. In a medium bowl mix granulated sugar, brown sugar, flour and apple pie spice. Sprinkle sugar mixture over apples and pears tossing to coat. Pour apple pear mixture into prepared pan, spread into an even layer.
  • Prepare the topping: In a large bowl, combine the oats, flour, apple pie spice, salt, pecans and brown sugar. Mix butter and vanilla together and pour over oat mixture; stir to combine. Crumble mixture evenly over the apples and pears.
  • Bake in preheated oven for 40-45 minutes or until the crumble topping is golden brown.
  • Serve warm. If desired, top with vanilla ice cream, caramel sauce, or whipped cream.



I used Honeycrisp apples. If you are using very tart Granny Smith apples, you may want to add an additional 2 tablespoons of granulated sugar to the fruit filling.


Calories: 358kcal, Carbohydrates: 64g, Protein: 3g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 20mg, Sodium: 10mg, Potassium: 227mg, Fiber: 5g, Sugar: 43g, Vitamin A: 287IU, Vitamin C: 6mg, Calcium: 41mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. kathy says:

    Made this with apples and pears from my own trees. I split into 8×8 pans, baked one for immediate consumption and one for the freezer. Fantastic warm with a scoop of ice cream on top!

    1. Jamie says:

      So happy to hear you enjoyed the recipe, Kathy! Thanks so much for stopping by and leaving your feedback!

  2. Cassandra says:

    It’s in the oven Apple’s  and pears oh my and a crisp . Can’t wait !!!!

    1. Jamie says:

      I hope you enjoy it as much as we did, Cassandra! Thanks so much for stopping by!