Hamdi Saidani This Apple and Pear Crisp is a warm and bubbly recipe, which is made with Bosc pears and Macoun apples. It’s the ultimate comfort food recipe, ready in about 1 hour and 40 minutes.
Apple and Pear Crisp Recipe Ingredients
For the Fruit Filling:
- 2 pounds ripe Bosc pears (4 pears)
- 2 pounds firm Macoun apples (6 apples)
- 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
For the Topping:
- 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
How To Make Apple and Pear Crisp
- Prep the oven and fruit: Preheat the oven to 350°F. Peel, core, and cut the pears and apples into large chunks.
- Mix the fruit filling: Place the fruit in a large bowl and add the orange zest, lemon zest, orange juice, lemon juice, sugar, flour, cinnamon, and nutmeg. Toss to combine, then pour the mixture into a 9×12-inch baking dish.
- Make the crumble topping: Combine the flour, sugars, salt, and oatmeal in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed, then add the diced cold butter. Continue to mix on low speed for about 1 minute, until the mixture forms large crumbles.
- Assemble and bake the crisp: Sprinkle the topping evenly over the fruit, covering it completely. Place the baking dish on a sheet pan to catch any drips and bake for 50 minutes to 1 hour, until the top is brown and the fruit filling is bubbly. Let it cool slightly and serve warm.
Recipe Tips
- What are the best fruits for a crisp? This recipe uses a combination of firm Bosc pears and Macoun apples, which both hold their shape well during baking and offer a great balance of sweet and tart flavors. Honeycrisp or Granny Smith apples are also good choices.
- How do I prevent a watery crisp? The 1/4 cup of all-purpose flour mixed in with the fruit is the key. It acts as a thickener for the juices that the apples and pears release as they bake, creating a delicious sauce rather than a watery base.
- How do I get a crispy topping? The secret to a perfectly crisp, crumbly topping is using very cold butter. The cold butter pieces will melt in the oven, creating steam that results in a light and crispy texture rather than a greasy or dense one.
- Can I make this ahead of time? You can prepare the fruit filling and the crumble topping up to a day in advance and store them in separate airtight containers in the refrigerator. When you’re ready, simply assemble the crisp in the baking dish and bake as directed.
What To Serve With Apple and Pear Crisp
This warm and cozy crisp is the perfect dessert, especially when paired with a creamy topping.
- A scoop of vanilla bean ice cream that will melt into the warm filling.
- A generous dollop of fresh, unsweetened whipped cream.
- A drizzle of heavy cream or a rich caramel sauce.
- A dollop of crème fraîche for a tangy contrast.
How To Store Apple and Pear Crisp
- Refrigerate: Let the crisp cool completely. Cover it tightly with plastic wrap or foil and store it in the refrigerator for up to 4 days.
- Reheating: The crisp is best reheated in a 350°F oven for 15-20 minutes, until warmed through. This will help to re-crisp the topping. You can also reheat individual portions in the microwave.
Apple and Pear Crisp Nutrition Facts
- Calories: 550 kcal
- Carbohydrates: 85g
- Protein: 5g
- Fat: 22g
- Saturated Fat: 13g
- Sodium: 250mg
- Sugar: 60g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is the difference between a crisp, a crumble, and a cobbler?
A crisp and a crumble both feature a fruit base with a streusel-like topping. The main difference is that a crisp’s topping traditionally contains oats (like this recipe), while a crumble’s topping does not. A cobbler has a biscuit or batter topping dropped over the fruit.
Do I have to peel the apples and pears?
It is recommended for the best texture. The skins can become tough during the long baking time. Peeling the fruit ensures that every bite is soft and tender.
Can I use quick-cooking oats instead of old-fashioned oats?
It’s best to use old-fashioned (rolled) oats. They have a chewier, more substantial texture that holds up well in the topping. Quick-cooking oats are thinner and can become mushy when baked.
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Apple and Pear Crisp Recipe
Description
A warm and comforting fruit dessert with tender apples and pears baked under a buttery, old-fashioned oat crumble topping.
Ingredients
Instructions
- Preheat oven to 350°F. Peel, core, and chop the apples and pears.
- Toss the fruit with zests, juices, sugar, flour, and spices. Pour into a 9×12-inch baking dish.
- In a mixer, combine topping ingredients (flour, sugars, salt, oats) and mix in the cold, diced butter until large crumbles form.
- Sprinkle the topping evenly over the fruit.
- Bake for 50-60 minutes until the topping is golden and the fruit is bubbly.
- Let cool for at least 15 minutes before serving.
Notes
- Using a combination of apples and pears provides a wonderful depth of flavor and texture.
- Placing the baking dish on a sheet pan is a great tip to catch any potential drips from the bubbly fruit filling.
- For the best results, use cold butter straight from the refrigerator for the topping.
- This crisp is delicious served warm from the oven.
