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Apple Pear Crisp combines tart apples and sweet pears for a delightful take on the traditional fall crisp.
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.
WHAT ARE THE BEST APPLES FOR MAKING THIS CRISP?
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.
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.
HOW TO MAKE APPLE PEAR CRISP
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
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.
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.
HOW CAN YOU TELL WHEN THE CRISP IS DONE?
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!
STORAGE TIPS
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.
Apple Pear Crisp
Ingredients
- 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
Instructions
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Well, despite the fact that it was 103 degrees here a couple of days ago (amazingly enough, I still live in the US…just in Texas…), I could totally get into this crisp. The problem now is that it’s Passover. That’s the only thing between me and this dessert, it looks delicious! Also…ice cream and caramel sauce should never be optional :)
Kobe beef? Have they ever looked into what these poor animals have to endure? Makes me sick just thinking about it.
Glad to see you decided on this yummy crisp.
Kobe beef? Have they ever looked into what these poor animals have to endure? Makes me sick just thinking about it.
Glad to here you decided on this yummy crisp.
Cold, rainy, windy, miserable – and I’ve got the 5 pounds of baking comfort to prove it!
The weather is terrible here too – rainy, cold, and complete with crazy wind. I am definitely craving luscious comfort food like this!
We had hail today. Vicious and nasty. Then it rained ALL day and is now presently snowing! And I’ve got 5 families coming for a picnic Friday!
I think you crisp is in order.
I think you can bake this crisp any time of the year… I’d definitely eat it year round!
Spring has been late to arrive around here, too… Just last week, I baked some pumpkin bread on a chilly, rainy night!
Oooh this would hit the spot right now…and warm me right up. It is also all of 40 degrees in my neck of the woods.
It was chilly this morning, maybe 60’s and then muggy this afternoon. Best of both worlds, i suppose. The crisp looks perfect, regardless of the weather though.
Ridiculously hot! It was in the high 80’s today which meant taking the dog for a walk miserable. I love apple crisp – anything crisp really. Hot or cold weather. Looks delicious!