Q1: What are the best apples and pears to use for a crisp?

The most important thing is to use firm varieties of both fruits that will hold their shape during the long baking time and not turn to mush. For apples , a mix of a firm-tart variety like Granny Smith and a firm-sweet one like Honeycrisp or Braeburn is fantastic. For pears , a Bosc or an Anjou pear is the ideal choice for baking.

Q2: Do I have to peel the apples and pears?

While you can leave the skins on for a more rustic texture and extra fiber, peeling the fruit is recommended for the best, most tender, and most pleasant final texture. The skins can sometimes become a bit tough during baking.

Q3: My crisp topping is soggy, not crispy. What did I do wrong?

A soggy topping is usually caused by one of two things. First, you may not have baked it long enough. The crisp needs that full 50-60 minutes for the butter to melt and then "fry" the topping into a crispy, golden crust. Second, your fruit may have been very wet, creating too much steam. Make sure your fruit is dry before you mix it with the sugar and flour. Using cold butter is also key to a crisp, not greasy, topping.

Q4: Can I make the topping by hand if I don't have an electric mixer?

Yes, absolutely! An electric mixer is just a quick shortcut. You can easily make the topping by hand in a large bowl. Simply use a pastry blender, two knives, or your fingertips to "cut" the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs with some small, pea-sized bits of butter still visible.

Q5: Can I make this crisp a day or two ahead of time for a party?

Yes, this is a perfect make-ahead dessert! The best method is to prepare the components separately and store them in the refrigerator, as described in the "Make-Ahead Tips" section above. This allows you to do a quick, fresh assembly on the day of, which will give you the best final texture. You can also bake the entire dish a day in advance and simply reheat it before serving.

The Best Classic Apple and Pear Crisp Recipe

A classic fruit crisp featuring a flavorful combination of fresh Bosc pears and Macoun apples. The fruit is tossed with citrus zests, juices, sugar, and warm spices like cinnamon and nutmeg. The dish is covered with a generous, crumbly streusel topping made from flour, sugars, old-fashioned oatmeal, and cold diced butter. The crisp is then baked until the fruit filling is hot and bubbly and the topping is golden brown.

Author: Evelyn
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Yield: 8-10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the 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

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Instructions

Preheat the oven to 350°F.
Prepare the Filling: Peel, core, and cut the pears and apples into large chunks.
In a large bowl, combine the fruit with the orange zest, lemon zest, orange juice, lemon juice, 1/2 cup of granulated sugar, 1/4 cup of flour, cinnamon, and nutmeg. Toss to combine.
Pour the fruit mixture into a 9 by 12 by 2-inch oval baking dish.
Prepare the Topping: In the bowl of an electric mixer fitted with a paddle attachment, combine 1 1/2 cups of flour, 3/4 cup of granulated sugar, the brown sugar, salt, and oatmeal.
Mix on low speed, then add the diced cold butter and continue to mix for about 1 minute, until the mixture forms large crumbles.
Sprinkle the topping evenly over the fruit, covering it completely.
Bake: Place the baking dish on a sheet pan to catch any drips. Bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly.
Serve warm, often with a scoop of vanilla ice cream.

Notes

An electric mixer with a paddle attachment is the recommended tool for making the crumbly topping, but it can also be made by cutting in the butter with a pastry blender or your fingers.
Baking the crisp on a larger sheet pan is a helpful tip to prevent any bubbling fruit juices from spilling over into your oven.
Using a mix of apples and pears provides a more complex flavor and texture to the filling.

Nutrition

Serving Size: 1/8 of recipe
Calories: 600-700
Sugar: 75-90 g
Sodium: 150-200 mg
Fat: 25-32 g
Saturated Fat: 15-20 g
Trans Fat: 0 g
Carbohydrates: 90-110 g
Fiber: 6-9 g
Protein: 5-7 g
Cholesterol: 60-80 mg

Find it online: https://cookupjoy.com/apple-and-pear-crisp-recipe/