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

Scale

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.

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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.