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Apple and Pear Crisp Recipe

Apple and Pear Crisp

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (268)

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Average Rating:

Total Reviews: 268

Showing 21-30 of 268

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  • on September 15, 2012

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    Love this recipe. The topping was delicious - I spread the top around a little with a knife toward end because I didn't think I had the right consistency. I used a corningware oval large pan and turned out delicious!

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  • on September 14, 2012

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    This was awesome!! I only used 3 pears and 5 apples and it fit in my 9x12 dish perfectly. The topping was a little too hard. Does anyone have any suggestions for that? Otherwise A+!

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  • on August 24, 2012

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    I am normally a pie girl, but this was an easy and delicious alternative. Every drop was eaten at Thanksgiving.

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  • on August 20, 2012

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    DELICIOUS!!

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  • on July 18, 2012

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    Flawless! I prefer this over apple pie, and I really love apple pie. I did make a few alterations based on what I had on hand and what suited my palate. First, I didn't have any oranges, so I used 2 tablespoons of apple juice and simply left out the teaspoon of orange zest. Also left out the nutmeg because it's not my thing. For the topping, I reduced the sugar to 1/2 cup each granulated and brown sugar, and replaced 1/2 cup of the all-purpose flour with oat flour to add some fiber and protein. Lastly, I like the fruit to be soft all the way through so I baked the filling for about 20-30 minutes alone, then followed the original baking time after adding the topping. This made for tender fruit that still kept its shape, and that was the perfect texture for me. I'll definitely add in the orange juice and zest next time because I think it would've made it that much better.

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  • on July 02, 2012

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    Simply outstanding. my 'go to' recipe in winter and translates well with any combo of fruit!

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  • on May 02, 2012

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    It was the most amazing dessert I have ever made, so delicious!! I didn't make as many apples and pears as the recipe called for so I put it in a smaller dish but still used the same amount of topping. My topping turned out thick, with a crunchy top and it was sooo good!

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  • on April 23, 2012

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    Made this yesterday. Turned out perfectly. My family loved it. Based on previous reviews, I cut the gran. sugar and brown sugar for the topping down to 1/2 C each...glad I did as it was plenty sweet enough.

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  • on April 16, 2012

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    I made this for Easter. It is the second time I've made it. It is wonderful, so easy to put together -- a huge hit both times and is the perfect dessert-- its not too heavy -- I served it with vanilla ice cream . I like that it can be made early in the day -- made my day much easier - I put it together, covered with foil and put in the refrigerator; took it out about 20 minutes before it was time to bake and then just before putting it in I put the topping on. Suggest you do the topping ahead of time also and put in fridge -- I forgot and had to do at the last minute. The reason I gave it only 4 stars is that both times I prepared it, there was topping left over, and I don't scrimp! I had a dish the same size that she used on the show today (4-16-2012 and both times there wasn't enough room - so would suggest to cut it by about 1/3. And DO put it on a sheet pan. It is a go to recipe for me - please try it, you will love it!!

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  • on March 23, 2012

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    Hands down, this is one of the most amazing recipes that I've run across in a very long time. Everything blends together, beautifully. I've made this several times for work and holiday functions. People actually beg to take some of it home. This will definitely stay in my recipe drawer for a very long time. Highly recommend.

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