Apple Pear Crisp Recipe – Learn like a Pro: The apples and pears are sliced and baked with a buttery brown sugar oat topping, and they are juicy and tender both. Serve this Apple Pear Crisp while it is still warm, with vanilla ice cream on top. One of your favorite fall desserts is going to be this one, I’m sure of it! Prepared or not, I am beginning to bring out recipes for the fall season.
Apple Pear Crisp Recipe – Learn like a Pro
Eeeek! I can’t wait for the weather to get cooler and for some cozy baking to take place. Whenever we start the transition from summer to fall, one of the first recipes that I always make is an apple crisp. Pears are also included in this version, and the combination of apples and pears is a match made in heaven. This version also includes some pears.
Ingredients
- 3 ripe-firm pears*, peeled, cored, and thinly sliced
- 2 large apples*, peeled, cored, and thinly sliced
- 3 tablespoons apple juice
- ⅓ cup granulated sugar
- 2 tablespoons flour
- ¾ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- ⅔ cup old fashioned rolled oats
- ⅔ cup all purpose flour
- ⅔ cup light brown sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, melted
Also See:
Greek Salad Recipe – Step by Step Guide
How to make Apple Pear Crisp
- Place a rack in the middle of the oven and preheat the oven to 350 degrees Fahrenheit. Prepare an 8×11 baking dish or a pie plate with a deep dish measuring 9 inches. Put aside for later. Pears, apples, juice, granulated sugar, baking powder, cinnamon, and vanilla extract should be mixed together in a large bowl.
- Mix gently until everything is completely incorporated. Pour the mixture, along with any juices that have accumulated, into the baking dish that has been prepared. Put the oats, flour, brown sugar, salt, and cinnamon into a separate bowl and mix them together. After adding the melted butter, stir the mixture until it is completely incorporated.
- The mixture should be crumbled over the fruit using your fingers, and you should occasionally press some of it together to form clumps. Spray a piece of foil with nonstick spray in a very light coating. The fruit crisp should be covered and baked for twenty minutes.
- Remove the foil and continue baking for an additional twenty to twenty-five minutes, or until the topping is golden and the fruit juices begins to bubble. To cool for approximately fifteen minutes, place on a rack. Serve hot with vanilla ice cream on the side.
Nutrition
- Calories: 352 kcal
- Carbohydrates: 60 g
- Protein: 2 g
- Fat: 12 g
- Saturated Fat: 7 g
- Cholesterol: 30 mg
- Sodium: 154 mg
- Potassium: 223 mg
- Fiber: 4 g
- Sugar: 40 g
- Vitamin A: 420 IU
- Vitamin C: 9.2 mg
- Calcium: 36 mg
- Iron: 1.2 mg
Tip for Storing
Always store in a food container that is airtight and refrigerated. This could last for up to four days.
Put the food in a container designed for freezing. You can store it in the freezer for up to three months. While at room temperature, defrost. It is possible to reheat fruit crisp in either the oven or the microwave. It is important to avoid overheating it because the topping may become slightly mushy.
