This cinnamon apple pear crisp is bursting with so many delicious warm flavors from the cinnamon and brown sugar coated apples and pears, and then topped with a buttery spiced oat topping. It’s so simple to make, but with such a rewarding taste. Top it with a scoop of vanilla ice cream for the ultimate dessert.
CINNAMON APPLE AND PEAR CRISP
I have always been such a fan of crisps. Something about the buttery and sugary oats all crisped up on top of a sweet and spiced fruit makes me so happy. I love it fresh and warm from the oven with a scoop of vanilla ice cream, or I even love it chilled from the fridge.
Another reason I love crisps is because they are so easy to make and can be made ahead of time if needed. They’re the perfect alternative to pie, but without all the work of a pie crust.
INGREDIENTS NEEDED
- Apples
- Pears
- Brown Sugar
- Flour
- Lemon Juice
- Vanilla
- Cinnamon
- Nutmeg
- Cardamom
- Ginger
- Salt
- Oats
- Pecans, although optional
- Granulated Sugar
- Butter
HOW TO MAKE THIS CRISP
Preheat oven to 350 F.
Make the Topping: In a bowl, combine flour, oats, nuts, sugars, cinnamon, nutmeg, and salt. Cut in your butter and use a pastry cutter to work it in until incorporated and mixture resembles wet sand. Add to the refrigerator and proceed to making the filling.
Make the Filling: Peel and slice apples and pears and add to a bowl. Squeeze lemon juice on top and add brown sugar, flour, cinnamon, nutmeg, cardamom, ginger, salt, and vanilla extract. Toss together gently until all of the fruit is covered with sugar mixture. Add to a 9 inch pie pan.
Remove topping from refrigerator and sprinkle on top of apple/pear mixture. Bake for 40-45 minutes, until topping becomes golden brown and the filling is bubbling.
HOW LONG IS CINNAMON APPLE PEAR CRISP GOOD FOR
Cinnamon apple pear crisp is the very best fresh from the oven because the crisp is the crunchiest. You can certainly enjoy leftover crisp, but the topping will start to soften. Refrigerated pear crisp is good for 3-4 days.
HOW TO STORE CRISP
I would suggest storing it covered with plastic wrap in the refrigerator for 3-4 days. Moving it to an airtight container will move the topping around and it won’t stay as crunchy on the top.
CAN I FREEZE THIS
Yes, you can freeze this for up to 3 months no problem. Make sure you wrap tightly in plastic wrap and then with foil to preserve freshness. Rewarm in the oven at 350 for about 20 minutes before serving.
WHAT ARE THE BEST KIND OF APPLES AND PEARS TO USE
For apples, I like to use a mix of both granny smith and honey crisp apples so that I have some that are tart and some that are sweet, but you are welcome to use whatever you prefer.
For pears, I like to use bartlett pears that are still somewhat firm so they don’t turn mushy once baked.
MORE CRISPS AND COBBLER RECIPES TO TRY:
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Cinnamon Apple Pear Crisp
Ingredients
For the Filling:
- 2-3 medium/large apples peeled and sliced
- 2-3 medium/large pears peeled and sliced
- 2 tsp lemon juice
- ¼ cup dark or light brown sugar
- 2 tbsp all-purpose flour
- 1 tsp vanilla
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cardamom
- ¼ tsp ginger
- ¼ tsp salt
For the Topping:
- ¾ cup all-purpose flour
- ¾ cup old-fashioned oats
- ½ cup chopped pecans optional
- ⅓ cup dark or light brown sugar
- ¼ cup granulated sugar
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp salt
- 6 tbsp cold butter
Instructions
- Preheat oven to 350 F.
- Make the Topping: In a bowl, combine flour, oats, nuts, sugars, cinnamon, nutmeg, and salt. Cut in your butter and use a pastry cutter to work it in until incorporated and mixture resembles wet sand. Add to the refrigerator and proceed to making the filling.
- Make the Filling: Peel and slice apples and pears and add to a bowl. Squeeze lemon juice on top and add brown sugar, flour, cinnamon, nutmeg, cardamom, ginger, salt, and vanilla extract. Toss together gently until all of the fruit is covered with sugar mixture. Add to a 9 inch pie pan.
- Remove topping from refrigerator and sprinkle on top of apple/pear mixture. Bake for 40-45 minutes, until topping becomes golden brown and the filling is bubbling.
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