It is hard to believe it is apple season once again. I feel like that apple season screams fall and means I will soon be taking out the dutch oven to make more warm comfort food. Although I make berry crisps in the summer, there is something about a pear apple crisp that warms up the belly. (I still serve it with ice cream because fall here is still warm) I hope you enjoy this amazing combination of apples and pear in an easy crisp recipe that is decadent enough to make for guests.
I must admit, like first baking with Rhurbarb a few years ago, I had never baked pears let alone combined them with apples. The hardest part of this recipe was peeling the fruit, I don’t think it would be too much different if you kept some the skin on. The originally recipe calls for Maucon apples and Bosc pears. I did not have either of those varieties so use a combination of flavorful fruits you have on hand. (Tart green apples is what I used)
Since a crisp is best warm, although the next day we ate it right out of the fridge, I prepared the topping recipe a few hrs before I assembled this and put it in the fridge. I also measured out the dry ingredients for the filling and left them on the counter. That way you can get the filling ready and put it in the oven while you prepare dinner. You can also make this in a mixer but I used a pastry blender and my hands.
Best part about a crisp is that there is no crust to fuss with and you don’t mind the extra juice that would normally get a pie soggy.
Pop it in the oven and allow it to cool slightly before eating and you have an amazing fall dessert.
- 2 pounds ripe pears (4 pears)
- 2 pounds firm Macoun or flavorful apples (6 apples)
- 3/4 cup dried cranberries or mixed berries
- 1 teaspoon grated orange zest
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1 cup old-fashioned oatmeal
- 1/2 pound (2 sticks) cold unsalted butter, diced
- Preheat the oven to 350 degrees F.
- Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.
- Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
- Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
- You can easily halve the recipe and make it in a 9 inch pie pan. Place any leftovers in the fridge.