Photo: Apple and Pear Crisp Recipe
Ingredients
- 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
Directions
Preheat the oven to 350 degrees F.
Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
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By manderlay_5517111
SWISHER, IA
on January 30, 2012
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Fabulous! I will NEVER make plain apple crisp again. The pears add a "depth of flavor" as Ina would say! I served this recipe to two different audiences and everyone said the same thing: "will never make plain apple crisp again." Delicious!
I received a box of fruit for the holidays and didn't want anything to go to waste. I am very indifferent about pears, but recalled seeing this recipe, so I tried it. I don't even know what kind of pears or apples I used, so I think any type would work.
By butterybiscuit
jax, FL
on January 19, 2012
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I love this recipe! It is perfect in every way except that it was a little too sweet for me. I will just leave out some sugar next time. The citrus zests and juices make it a top notch crisp.
By sfritcher
yuma, AZ
on January 18, 2012
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I doubled this recipe. I added the flour/sugar mixture and decided I needed to add more flour and brown sugar, since it didn't look like it coated it enough. I also added a bit of ground ginger and vanilla. It's a good thing I did, because I noticed instead of 4 pounds of pears and 4 pounds of apples, I used 8 pounds of pears and 5 pounds of apples. I'm not even sure how that happened! I'm sure the original recipe would have been perfect. I used a deeper, really big pan, and the topping for the doubled recipe worked perfectly. Everyone loves this! THANK YOU, INA!
Read all 236 reviews