Pear Quince Apple Crisp
This Pear Quince Apple Crisp isn't just another fruit dessert—it's a masterpiece of balanced flavors that takes advantage of fall's finest fruits. Combining pears, quinces, and apples creates one of the most antioxidant-rich desserts possible, with over 60% more disease-fighting compounds than a traditional apple crisp.
Equipment
- 9x13-inch Baking Dish
- Medium Saucepan
- Pastry Cutter
Ingredients
Fruit Filling
- 2 large quinces peeled, cored, and diced (about 2 cups)
- 3 Bosc pears firm but ripe, peeled, cored, and sliced (about 3 cups)
- 2 Honeycrisp or Granny Smith apples peeled, cored, and sliced (about 2 cups)
- 3 tbsp fresh lemon juice
- 1/4 cup maple syrup or honey for a different flavor profile
- 2 tbsp cornstarch or arrowroot powder for a grain-free option
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cardamom optional but adds wonderful depth
- 1 tsp vanilla extract
- 1 pinch salt
Crisp Topping
- 1 cup old-fashioned rolled oats use certified gluten-free if needed
- 3/4 cup almond flour or all-purpose flour if not concerned with gluten
- 1/2 cup chopped walnuts or pecans
- 1/2 cup packed brown sugar or coconut sugar for a less refined option
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup cold unsalted butter cubed (or coconut oil for dairy-free)
Instructions
- Place the diced quince in a medium saucepan with enough water to cover them. Bring to a boil, then reduce heat and simmer for 10-15 minutes until slightly softened but still firm. Drain well and set aside to cool.
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or 2-quart casserole dish.
- In a large bowl, combine the pre-cooked quince with sliced pears and apples. Immediately toss with lemon juice to prevent browning.
- Add maple syrup, cornstarch, cinnamon, ginger, nutmeg, cardamom, vanilla extract, and salt to the fruit. Gently toss until all fruit pieces are evenly coated. Allow to sit for 5-10 minutes while you prepare the topping.
- In another bowl, combine the oats, almond flour, chopped nuts, brown sugar, cinnamon, and salt. Mix well.
- Add the cold butter cubes and use a pastry cutter, two forks, or your fingertips to work the butter into the dry ingredients until you have a crumbly mixture with pea-sized pieces of butter throughout.
- Transfer the fruit mixture to your prepared baking dish, including any accumulated juices. Evenly distribute the crisp topping over the fruit, covering it completely. Gently press down slightly.
- Bake in the preheated oven for 45-50 minutes, until the fruit is bubbling around the edges and the topping is golden brown. If the topping begins to brown too quickly, loosely cover with aluminum foil.
- Allow your Pear Quince Apple Crisp to cool for at least 15 minutes before serving. This cooling period allows the fruit juices to thicken slightly.
Notes
- If quinces aren't available, you can substitute with additional firm pears or add some dried apricots rehydrated in warm water.
- Different pear varieties contain varying moisture levels. If your mixture seems too wet after combining, add an extra tablespoon of cornstarch.
- Store leftovers refrigerated for up to 4 days. The flavor actually intensifies after 24 hours as the spices meld.
- For that just-baked taste, warm individual portions in a 325°F oven for 15 minutes or microwave for 30-45 seconds.
- To recrisp the topping after refrigeration, place under a broiler for 1-2 minutes, watching carefully to prevent burning.
Nutrition
Calories: 310kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 7gCholesterol: 30mgSodium: 175mgPotassium: 230mgFiber: 6gVitamin C: 15mgCalcium: 4mgIron: 6mg
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