Apple and Pear Crisp

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The topping on this crisp is awesome, and the citrus really adds to the flavor. I made this recipe exactly like Ina and it came out great!

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I made this crisp this morning, and it was so good. Like others, I too changed things p a little bit. I only made half of it, and I used 5 apples, 1 pear, a pint of raspberries, and a few handfuls of blueberries. The raspberries helped cut the sweetness. It came out perfect. I will definitely make this recipe again.

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We loved this recipe. The orange & lemon really add to the overall delicious flavor. I used only 1/4 cup sugar in the filling and 1/2 cup each of the sugars in the topping. It was perfect. Served it with low fat ice cream. Just had some leftover for breakfast; well it has oats and fruit in, so must be good for me, right?

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Once I made this for my friends I get a request to make it for nearly every event! I agree with most the people that the citrus really adds to the overall flavor of the dish. There is QUITE a bit of topping to this recipe, I didn't use all of it last time and will probably reduce it a bit next time I make it...which will probably be soon since the request for holiday parties is overwhelming! :

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The first time I made this crisp, the fruit cooked down too much and it was mostly topping. So, the second time I made it, this time as a Thanksgiving dessert, I did one and one-half times the fruit and it came out perfect. I used the macoun apples with bartlett pears, which I found to be juicier than the boscs and had more flesh to it. All the fruit softened beautifully and made a wonderful sauce. The lemon and orange zests gave the finished product a wonderful zing. I used a potato peeler to peel the apples and pears, and then I used an apple slicer on both fruits, which cut them into 8 perfect wedges, so easy to dice up, making that part of the preparation go really fast. My guests could not tell that I substituted Splenda for the sugar and brown sugar (I'm diabetic... This dessert, served warm from the oven and topped off by a scoop of vanilla ice cream, was gobbled up by all. This recipe is definitely a keeper... thanks Ina !

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I recently made this for Thanksgiving. I halved the recipe and I was happy with the results. I also didn't have bosc pears that were ripe so I used anjou pears instead and it still came out great (not sure of the difference b/t the 2 pears. I served this warm with Haagen Daz Vanilla Ice Cream.

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We have made this recipe just as Ina instructed several times--it is fabulous! My husband made it for our family Thanksgiving dessert, we served it warm with vanilla bean ice cream--everyone raved about how wonderful it tasted. We love apples and pears this time of year and although we did offer pumpkin pie, etc. this dessert went before everything else. It is very simple to throw together and tastes so great even without the ice cream. Thanks Ina!!!

Cathy
Chesapeake, VA

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When I first saw this recipe Ina was making it for the show...I could almost smell it baking then. I had to make it that night. My husband and kids loved it. I have made it many times since with different variations. I did change the sugar for the topping as I used all brown sugar instead the mix. For Thanksgiving this year, I have added fresh cranberries (boiled in sugar syrup raisins and crispy sweetened walnuts. It was, well...YUMMY! As Ina says, "what's not to love!"

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If this recipe is too sweet for some, cut the brown sugar out of the topping mix. I made this for my inlaws last Thanksgiving and forgot to add the brown sugar into the mix. Less sugar doesn't mean it isn't gonna taste wonderful. And, yes! Vanilla ice cream is a must with this dessert. People will definitely go back for seconds and thirds, especially on Turkey day.

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I made this when I traveled back to my Chicago roots last Christmas. It was "fabulous" as Ina says so much. I had never made it, but trust her recipes. It was easy and so so delicious.. but wait till it's cooled quite a bit. The sweetness calms down then... and the vanilla ice-cream cuts it even more. Highly recommend! Thanks, Ina!