Spiced Pear Apple Crisp
This Spiced Pear Apple Crisp brings together the subtle sweetness of pears with the classic tartness of apples, all under a perfectly crumbly, buttery topping. As temperatures drop and leaves change color, there's nothing more comforting than the aroma of warm spices filling your kitchen with this celebration of autumn's best flavors.
Equipment
- 9x9 inch baking dish or 10-inch cast iron skillet
- Mixing Bowls
- Pastry cutter (optional)
Ingredients
For the Fruit Filling
- 3 medium-firm pears Bosc or Anjou, cored and sliced
- 3 medium apples Honeycrisp, Granny Smith, or Braeburn, cored and sliced
- 2 tablespoons fresh lemon juice
- 1/3 cup granulated sugar or coconut sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1 pinch salt
For the Crisp Topping
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 2/3 cup packed brown sugar
- 1/2 cup cold butter cubed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup chopped pecans or walnuts optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish or a 10-inch cast-iron skillet.
- Core and slice your pears and apples to approximately ¼-inch thickness. No need to peel unless you prefer. Toss the sliced fruit with lemon juice in a large bowl to prevent browning.
- In a small bowl, combine the granulated sugar, 2 tablespoons flour, cinnamon, nutmeg, cardamom, ginger, and salt. Sprinkle this mixture over the fruit and gently toss until evenly coated.
- In a medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Using your fingers or a pastry cutter, work the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Fold in the chopped nuts if using.
- Transfer the spiced fruit mixture to your prepared baking dish, arranging it evenly. Sprinkle the crisp topping evenly over the fruit, covering it completely.
- Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling around the edges. If the topping browns too quickly, loosely cover with foil during the last 15 minutes of baking.
- Allow the crisp to cool for at least 15 minutes before serving. This resting period allows the juices to thicken slightly, creating that perfect spoonable consistency.
Notes
- Make it gluten-free by swapping the all-purpose flour with a 1:1 gluten-free flour blend and using certified gluten-free oats
- For dairy-free needs, use coconut oil or plant-based butter in place of regular butter
- Reduce the sugar by up to 25% if your fruit is particularly sweet or you prefer a less sweet dessert
- Using a cast-iron skillet helps create deliciously caramelized edges
- The cardamom is the secret ingredient that elevates this crisp—don't skip it!
- For dairy-free needs, use coconut oil or plant-based butter in place of regular butter
- Reduce the sugar by up to 25% if your fruit is particularly sweet or you prefer a less sweet dessert
- Using a cast-iron skillet helps create deliciously caramelized edges
- The cardamom is the secret ingredient that elevates this crisp—don't skip it!
Nutrition
Calories: 320kcalCarbohydrates: 52gProtein: 3gFat: 12gSaturated Fat: 6gCholesterol: 25mgSodium: 170mgFiber: 5gSugar: 32g
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