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.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
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.
Find it online: https://cookupjoy.com/apple-and-pear-crisp-recipe/