Introduction: Can a Dessert Be Warm, Fruity, and Topped with Buttery Crumbles?
Craving a cozy dessert that celebrates fall’s best fruits? Apple and Pear Crisp, inspired by Ina Garten’s recipe, combines juicy apples and pears with a spiced filling and a buttery, oatmeal-crumb topping. Rated 4.7 out of 5 stars from 387 reviews, this easy recipe is a crowd-pleaser for any occasion. Ready to bake a warm, comforting crisp that fills your kitchen with irresistible aromas? Let’s dive into this delightful recipe!
Overview: Why Apple and Pear Crisp Shines
Apple and Pear Crisp is loved for its sweet-tart fruit filling and crunchy, buttery topping. Here’s what makes it special:
- Time Requirement: 30 minutes prep, 55 minutes cooking (50-60 minutes baking), totaling 1 hour 25 minutes.
- Difficulty Level: Easy—requires chopping, mixing, and baking, perfect for all skill levels.
- Why It’s Special: Juicy Bosc pears and Macoun apples are spiced with cinnamon and nutmeg, then topped with a buttery oatmeal crumble for a perfect balance of textures. This recipe serves 8, ideal for family dinners, holiday gatherings, or cozy evenings.
Perfect for Thanksgiving, autumn get-togethers, or any time you want a warm, fruity dessert.
Essential Ingredients
Apple and Pear Crisp uses seasonal fruits and pantry staples for a rich, flavorful result. Here’s what you’ll need for 8 servings:
Filling
- 2 pounds ripe Bosc pears (4 pears): Sweet, juicy, and firm for baking.
- 2 pounds firm Macoun apples (6 apples): Tart and crisp to balance the pears.
- 1 teaspoon grated orange zest: Adds bright, citrusy depth.
- 1 teaspoon grated lemon zest: Enhances with tangy notes.
- 2 tablespoons freshly squeezed orange juice: Brightens the fruit.
- 2 tablespoons freshly squeezed lemon juice: Balances sweetness.
- ½ cup granulated sugar: Sweetens the filling.
- ¼ cup all-purpose flour: Thickens the fruit juices.
- 1 teaspoon ground cinnamon: Adds warm spice.
- ½ teaspoon ground nutmeg: Provides subtle, earthy warmth.
Topping
- 1 ½ cups all-purpose flour: Forms the base of the crumble.
- ¾ cup granulated sugar: Sweetens the topping.
- ¾ cup light brown sugar, lightly packed: Adds caramel-like depth.
- ½ teaspoon kosher salt: Balances sweetness.
- 1 cup old-fashioned oatmeal: Adds hearty texture.
- ½ pound (2 sticks) cold unsalted butter, diced: Creates a rich, crumbly topping.
Why These Ingredients Matter
- Apples and Pears: Bosc pears and Macoun apples provide a sweet-tart balance and hold their shape when baked.
- Citrus Zest and Juice: Brighten the filling and enhance fruit flavors.
- Spices: Cinnamon and nutmeg add warm, cozy notes.
- Oatmeal Topping: Combines with butter and sugars for a crunchy, buttery contrast to the soft fruit.
Substitutions and Variations
- Pears: Use Anjou or Bartlett pears; ensure they’re ripe but firm.
- Apples: Swap with Granny Smith, Honeycrisp, or Fuji for different tart-sweet profiles.
- Flour: Use gluten-free 1:1 flour for the filling and topping for gluten-free.
- Sugar: Replace granulated sugar with coconut sugar or reduce to ⅓ cup for less sweetness.
- Butter: Use plant-based butter for vegan or reduce to 1 ½ sticks for a lighter topping.
- Oatmeal: Substitute with rolled oats or gluten-free oats; avoid instant oats.
- Citrus Zest/Juice: Omit zest and use extra juice, or swap with lime for a twist.
- Vegan Option: Use plant-based butter and ensure sugars are vegan-friendly.
- Gluten-Free: Use gluten-free flour and oats; ensure all ingredients are certified gluten-free.
- Flavor Variations:
- Spiced Apple Pear Crisp: Add ½ teaspoon ground ginger or cardamom to the filling.
- Nutty Crisp: Mix ½ cup chopped pecans or almonds into the topping.
- Berry Apple Pear Crisp: Add 1 cup fresh or frozen cranberries or blueberries to the filling.
- Maple Apple Pear Crisp: Replace granulated sugar in the filling with ⅓ cup maple syrup.
- Bourbon Apple Pear Crisp: Add 1 tablespoon bourbon to the filling for depth.
Step-by-Step Instructions
Making Apple and Pear Crisp is a straightforward process that yields a warm, comforting dessert. Let’s get baking!
Step 1: Gather and Prep
- Gather all ingredients: 2 pounds Bosc pears, 2 pounds Macoun apples, 1 teaspoon orange zest, 1 teaspoon lemon zest, 2 tablespoons orange juice, 2 tablespoons lemon juice, ½ cup granulated sugar, ¼ cup flour, 1 teaspoon cinnamon, ½ teaspoon nutmeg; for topping, 1 ½ cups flour, ¾ cup granulated sugar, ¾ cup light brown sugar, ½ teaspoon kosher salt, 1 cup oatmeal, ½ pound cold butter.
- Preheat the oven to 350°F (175°C).
- Peel, core, and cut pears and apples into large chunks (about 1-inch pieces).
- Grate orange and lemon zest; squeeze fresh juices.
Tip: Cut fruit uniformly for even cooking; keep apples and pears in lemon water to prevent browning.
Step 2: Prepare the Filling
- In a large bowl, combine the pear and apple chunks, 1 teaspoon orange zest, 1 teaspoon lemon zest, 2 tablespoons orange juice, 2 tablespoons lemon juice, ½ cup granulated sugar, ¼ cup flour, 1 teaspoon cinnamon, and ½ teaspoon nutmeg.
- Toss until the fruit is evenly coated.
- Pour the mixture into a 9x12x2-inch oval baking dish.
Tip: Toss gently to avoid breaking fruit; ensure spices and flour are evenly distributed to thicken juices.
Step 3: Make the Topping
- In the bowl of an electric mixer fitted with the paddle attachment, combine 1 ½ cups flour, ¾ cup granulated sugar, ¾ cup light brown sugar, ½ teaspoon kosher salt, 1 cup oatmeal, and ½ pound diced cold butter.
- Mix on low speed for 1 minute, until the mixture forms large crumbles.
Tip: Keep butter cold for crumbly texture; if no mixer, use a pastry cutter or fingers to blend until crumbly.
Step 4: Assemble and Bake
- Sprinkle the crumble topping evenly over the fruit, covering it completely.
- Place the baking dish on a sheet pan to catch drips.
- Bake for 50 minutes to 1 hour, until the topping is golden brown and the fruit is bubbly.
Tip: Check at 45 minutes to avoid over-browning; cover with foil if the topping browns too quickly.
Step 5: Serve
- Serve warm, about ¾-1 cup per serving, optionally with vanilla ice cream or whipped cream.
- Pair with holiday dishes like herb-roasted turkey breast or perfect cranberry sauce.
Tip: Let cool for 5-10 minutes for easier scooping; serve directly from the dish for a rustic presentation.
Assembly: Building the Perfect Apple and Pear Crisp
Making Apple and Pear Crisp is all about balancing soft fruit and crunchy topping. Here’s how to make it shine:
- Fruit Filling: Juicy apples and pears with warm spices and citrus create a sweet-tart base.
- Crumble Topping: Buttery, oat-filled, and slightly sweet for a crunchy contrast.
- Baking: Melds flavors and thickens fruit juices for a cohesive dessert.
Presentation Tips
- Serve in the baking dish for a cozy, family-style vibe.
- Garnish with a dusting of powdered sugar or a sprig of mint.
- Pair with holiday classics like pumpkin gingersnap cheesecake or hot spinach and artichoke dip.
Storage and Make-Ahead Tips
Apple and Pear Crisp is great for make-ahead prep or leftovers.
- Storage:
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months; wrap tightly to prevent freezer burn.
- Make-Ahead:
- Assemble (without baking) up to 1 day ahead; cover and refrigerate.
- Prepare fruit filling and topping separately up to 1 day ahead; store separately and assemble before baking.
- Reheating: Reheat in a 350°F oven for 10-15 minutes, covered, to warm through; uncover for the last 5 minutes to crisp the topping.
- Tip: Add a sprinkle of fresh oats or sugar before reheating to refresh the topping.
Recipe Variations
Apple and Pear Crisp is versatile and easy to customize. Here are some fun twists:
- Apple-Only Crisp: Use 4 pounds apples (mix of tart and sweet varieties) and omit pears.
- Vegan Apple Pear Crisp: Use plant-based butter and ensure sugars are vegan.
- Gluten-Free Crisp: Use gluten-free flour and oats; ensure all ingredients are gluten-free.
- Nutty Apple Pear Crisp: Add ½ cup chopped pecans or walnuts to the topping.
- Caramel Apple Pear Crisp: Drizzle with ¼ cup caramel sauce before serving.
Nutrition Information (Per Serving, Based on 8 Servings)
- Calories: Approximately 400-450 kcal (varies by portion size).
- Protein: Low, from oatmeal.
- Fat: Moderate, from butter.
- Carbs: High, from fruit, sugars, and flour.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Warm, Fruity Comfort!
Apple and Pear Crisp is the dessert that brings warm, juicy, and crunchy perfection to every bite. With its spiced fruit filling and buttery oatmeal topping, it’s perfect for Thanksgiving, autumn gatherings, or cozy nights in. Easy to make with a big flavor payoff, this crisp is sure to impress. So, grab your baking dish, whip up this seasonal treat, and enjoy a classic favorite. We’d love to hear how your crisp turns out—share your creations in the comments or on social media!
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Apple and Pear Crisp
Description
Craving a cozy dessert that celebrates fall’s best fruits? Apple and Pear Crisp, inspired by Ina Garten’s recipe, combines juicy apples and pears with a spiced filling and a buttery, oatmeal-crumb topping. Rated 4.7 out of 5 stars from 387 reviews, this easy recipe is a crowd-pleaser for any occasion
Ingredients
Filling
- 2 pounds ripe Bosc pears (4 pears): Sweet, juicy, and firm for baking.
- 2 pounds firm Macoun apples (6 apples): Tart and crisp to balance the pears.
- 1 teaspoon grated orange zest: Adds bright, citrusy depth.
- 1 teaspoon grated lemon zest: Enhances with tangy notes.
- 2 tablespoons freshly squeezed orange juice: Brightens the fruit.
- 2 tablespoons freshly squeezed lemon juice: Balances sweetness.
- ½ cup granulated sugar: Sweetens the filling.
- ¼ cup all-purpose flour: Thickens the fruit juices.
- 1 teaspoon ground cinnamon: Adds warm spice.
- ½ teaspoon ground nutmeg: Provides subtle, earthy warmth.
Topping
- 1 ½ cups all-purpose flour: Forms the base of the crumble.
- ¾ cup granulated sugar: Sweetens the topping.
- ¾ cup light brown sugar, lightly packed: Adds caramel-like depth.
- ½ teaspoon kosher salt: Balances sweetness.
- 1 cup old-fashioned oatmeal: Adds hearty texture.
- ½ pound (2 sticks) cold unsalted butter, diced: Creates a rich, crumbly topping.
Why These Ingredients Matter
- Apples and Pears: Bosc pears and Macoun apples provide a sweet-tart balance and hold their shape when baked.
- Citrus Zest and Juice: Brighten the filling and enhance fruit flavors.
- Spices: Cinnamon and nutmeg add warm, cozy notes.
- Oatmeal Topping: Combines with butter and sugars for a crunchy, buttery contrast to the soft fruit.
Substitutions and Variations
- Pears: Use Anjou or Bartlett pears; ensure they’re ripe but firm.
- Apples: Swap with Granny Smith, Honeycrisp, or Fuji for different tart-sweet profiles.
- Flour: Use gluten-free 1:1 flour for the filling and topping for gluten-free.
- Sugar: Replace granulated sugar with coconut sugar or reduce to ⅓ cup for less sweetness.
- Butter: Use plant-based butter for vegan or reduce to 1 ½ sticks for a lighter topping.
- Oatmeal: Substitute with rolled oats or gluten-free oats; avoid instant oats.
- Citrus Zest/Juice: Omit zest and use extra juice, or swap with lime for a twist.
- Vegan Option: Use plant-based butter and ensure sugars are vegan-friendly.
- Gluten-Free: Use gluten-free flour and oats; ensure all ingredients are certified gluten-free.
- Flavor Variations:
- Spiced Apple Pear Crisp: Add ½ teaspoon ground ginger or cardamom to the filling.
- Nutty Crisp: Mix ½ cup chopped pecans or almonds into the topping.
- Berry Apple Pear Crisp: Add 1 cup fresh or frozen cranberries or blueberries to the filling.
- Maple Apple Pear Crisp: Replace granulated sugar in the filling with ⅓ cup maple syrup.
- Bourbon Apple Pear Crisp: Add 1 tablespoon bourbon to the filling for depth.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 2 pounds Bosc pears, 2 pounds Macoun apples, 1 teaspoon orange zest, 1 teaspoon lemon zest, 2 tablespoons orange juice, 2 tablespoons lemon juice, ½ cup granulated sugar, ¼ cup flour, 1 teaspoon cinnamon, ½ teaspoon nutmeg; for topping, 1 ½ cups flour, ¾ cup granulated sugar, ¾ cup light brown sugar, ½ teaspoon kosher salt, 1 cup oatmeal, ½ pound cold butter.
- Preheat the oven to 350°F (175°C).
- Peel, core, and cut pears and apples into large chunks (about 1-inch pieces).
- Grate orange and lemon zest; squeeze fresh juices.
Tip: Cut fruit uniformly for even cooking; keep apples and pears in lemon water to prevent browning.
Step 2: Prepare the Filling
- In a large bowl, combine the pear and apple chunks, 1 teaspoon orange zest, 1 teaspoon lemon zest, 2 tablespoons orange juice, 2 tablespoons lemon juice, ½ cup granulated sugar, ¼ cup flour, 1 teaspoon cinnamon, and ½ teaspoon nutmeg.
- Toss until the fruit is evenly coated.
- Pour the mixture into a 9x12x2-inch oval baking dish.
Tip: Toss gently to avoid breaking fruit; ensure spices and flour are evenly distributed to thicken juices.
Step 3: Make the Topping
- In the bowl of an electric mixer fitted with the paddle attachment, combine 1 ½ cups flour, ¾ cup granulated sugar, ¾ cup light brown sugar, ½ teaspoon kosher salt, 1 cup oatmeal, and ½ pound diced cold butter.
- Mix on low speed for 1 minute, until the mixture forms large crumbles.
Tip: Keep butter cold for crumbly texture; if no mixer, use a pastry cutter or fingers to blend until crumbly.
Step 4: Assemble and Bake
- Sprinkle the crumble topping evenly over the fruit, covering it completely.
- Place the baking dish on a sheet pan to catch drips.
- Bake for 50 minutes to 1 hour, until the topping is golden brown and the fruit is bubbly.
Tip: Check at 45 minutes to avoid over-browning; cover with foil if the topping browns too quickly.
Step 5: Serve
- Serve warm, about ¾-1 cup per serving, optionally with vanilla ice cream or whipped cream.
- Pair with holiday dishes like herb-roasted turkey breast or perfect cranberry sauce.
Tip: Let cool for 5-10 minutes for easier scooping; serve directly from the dish for a rustic presentation.
FAQs
1. Why is my filling watery?
Too much fruit juice or insufficient flour can cause this; ensure proper flour measurement and drain fruit if overly juicy.
2. Can I use other apples or pears?
Yes, Granny Smith or Honeycrisp apples and Anjou pears work well; adjust sugar based on fruit sweetness.
3. Is this recipe gluten-free?
Not as written; use gluten-free flour and oats for a gluten-free version.
4. Why is my topping not crispy?
Warm butter or overmixing can soften it; keep butter cold and mix until just crumbly.
5. Can I make this in advance?
Yes, assemble up to 1 day ahead; bake fresh for the best texture.
6. What are the health benefits of this dish?
Apples and pears provide fiber and vitamins; high in sugar and fat, so enjoy in moderation.