Apple-Pear Crisp

This…is so good.  I mean really good.  It never dawned on me to put pears in apple crisp until a reader, Nabeela, asked for pear recipes.  Her question from last week has been the inspiration for finding ways to use pears.  I had been working on ideas for using apples and an apple crisp recipe was already in the works, but then I thought that it would be great to add pears to the crisp and man, oh man, was it ever a great idea.

The pears add a sweet contrast to the tartness of the granny smith apples.  I hadn’t expected that little surprise.  I had thought that there wouldn’t be much difference between the apples and the pears, but it is definitely there.  So, resist the urge to wolf everything down because it is so amazingly good.  Take your time and really enjoy what you are eating.

Oh, and the crust is, well…don’t be surprised if you find yourself picking off the crumb crust and eating it all by itself.  It’s sort of addicting.

Eat this while it is warm and maybe with a scoop of vanilla ice cream.  I had originally thought that it would be delicious with both vanilla ice cream and caramel butter sauce, but I have to tell you, this crisp does not need the sauce.  It makes its own lovely sauce while it bakes.

Be sure to cut your fruit sort of thick, bigger than 1/4″ but less than 1/2″.  So what would that be–3/8″ give or take a smidge in either direction?  You want the fruit to have some body to it, so just don’t cut it thin.  Make sense?  You can see in this picture about how thick I cut everything. (Isn’t that cute fabric?  I got it from Tricia.  She’s become a sewing maniac!)

Apple-Pear Crisp
Recipe for fruit filling by Terri @ that’s some good cookin’, crumb topping found at Allrecipes
Printable Recipe

For the fruit filling

  • 5 cups of peeled, cored, and sliced apples (use a tart apple like granny smith)
  • 5 cups of peeled, cored, and sliced pears
  • 1 cup white sugar
  • 1/3 cup brown sugar
  • 2 tablespoons flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg (yes, this small amount does make a difference)
  • 1/4 cup water

Crumb Topping

  • 1 cup quick-cooking oats
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup butter, melted

Preheat oven to 350 degrees F.

  1. Mix the cut apples and pears together in a large bowl. 
  2. In a medium bowl, combine the white sugar, brown sugar, flour, cinnamon, and nutmeg.  Pour over the apples and pears and mix well.
  3. Put the fruit mixture into a lightly greased 9″ x 9″ baking dish or divide between smaller single serving dishes.  (I used a non-stick baking spray such as Pam.)
  4. Pour 1/4 water evenly over fruit mixture.
  5. In a separate bowl, mix together the oats, flour, 1 cup packed brown sugar, baking powder, baking soda.
  6. Pour the melted butter over the dry ingredients and toss together.  Your mixture should be crumbly.
  7. Crumble evenly over the apple-pear mixture.
  8. Bake for about 45 minutes.  If you notice that the top is browning too much, lay a piece of aluminum foil on top of the crumb topping.  Don’t fold it around the edges of the baking dish; the moisture from the baking process will give you a soggy crumb topping.  You’ll end up with a sog instead of a crisp.
  9. Remove from oven and place on a wire wrack to cool a bit before eating.  You don’t want to burn your mouth, right?
This can be baked in a 9″ x 13″ dish also.  After experimenting with the different sized dishes, I liked having it in the smaller 9″ x 9″ dish because I wanted more fruit in each bite.

You see this?  I was so busy eating this wonderful creation that I kept forgetting to take pictures.  I kept saying, “okay just one more bite and then I’ll take a picture.  I want to make it look like someone has really been enjoying themselves.”  Pretty soon I was halfway through my dish of crisp and had to refill it to take pictures.  It was ridiculous.

Comments

  1. Nabeela says

    This looks fantastic. Going to try to make it tonight, will let you know what we think of it!!! Never had an apple crisp before, is it mostly like an apple pie?

  2. Nabeela says

    Well, my apple-pear crisp is made…you are 100% right…the crumb crust is way too addicting! I have been picking on it (and can’t seem to stop) whilst the dish is cooling, I cannot wait to taste the pie!!! My husband might just come home to the apple-pear pie without any topping left! Uh oh…

  3. Nabeela says

    This was a delicious treat. We. LOVED. It. So much easier and quicker to make than an apple pie. Thank you Terri for adding this recipe. We really enjoyed adding both pears and apples to it.

  4. says

    You’re welcome. Thought you’d like it! I sent the last of the one I had made home with my daughter yesterday. She said that they had each gotten about one bite of the last one I gave them and that the baby ate the rest!

  5. says

    i requsted apple crisp for my birthday for at least 4 years in a row, and my mom got mad at me every year for eating all the crust. i’m a purist, so i’m not sure if i could handle adding pears, but i’ll have to try it now, to be sure.

  6. says

    So Terri, Terri, Terri! I was just thinking about crisp because it is Sweet Becca’s birthday today & she LOVES crisp & homemade ice cream. I have galas on hand (but no pears alas) so I was looking them up to see if you could bake with them. Not really but that’s still all I have so maybe I’ll do it anyway and have applesauce crisp. But I digress from the point of my comment…I saw this about Granny Smiths on Allrecipes and it made me think about your “pairing” (pun intended) of apples and pears.

    “One of the most popular tart apples, Granny Smiths are crisp and quite sour. They’re a good all-purpose cooking apple, and their flavor is enhanced when paired with sweeter, spicier apples in pies and crisps.”

    I think that’s what your pears did for your apples! I have heard of them together before but have never tried it myself.

Leave a Reply

Your email address will not be published. Required fields are marked *