Easy Apple-Pear Crisp Recipe

Sometimes the old-fashioned way is the best way, like with this sweet-tart apple-pear crisp.

apple and pear crisp

Update: If you are interested in apples in general, and in the health aspects of apples in particular, check out this lengthy and informative article over at Well-Being Secrets. There are lots of other interesting articles there too, with info about all our favorite foods.

Apple pie does nothing for me. But I love apple crisp.

Luckily apple crisp is so easy it can be made late in the evening, when we are all craving something a little sweet, but not too sweet. Adding pears to the mix just makes a good thing even better.

I have been making this recipe for over 30 years. It is adapted from one found in an old community cookbook. Unlike many fruit crisp recipes, this one is not full of flour and sugar. Those ingredients are limited to the topping, allowing the fruit to sing on the tongue unimpeded.

Note on ingredients

I used homemade apple-pear syrup here, but you could use molasses or honey or just leave it out altogether.

I also use Muscovado sugar instead of regular brown sugar. What’s the difference? Regular brown sugar is actually refined white sugar with added molasses. Muscovado sugar is a true brown sugar that is only partially refined. It has a stronger molasses flavor than regular brown sugar.

Apples and Pears: Use a variety of apple and/or pear types for best flavor.

 

Easy Apple-Pear Crisp Recipe
Cook apples and pears the old fashioned way, in a sweet-tart crisp.
Author:
Recipe type: Dessert
Serves: 6 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 cups peeled, chopped apples
  • 3 cups peeled, chopped pears
  • 1 Tbsp lemon juice
  • 1 Tbsp apple-pear syrup, honey, or molasses (optional)
  • 1 cup rolled oats
  • ⅓ cup all purpose flour
  • ½ cup packed brown sugar
  • dash salt
  • 1 tsp ground allspice
  • ¼ tsp ground cinnamon
  • ⅓ cup butter, melted
Instructions
  1. Preheat oven to 375 degrees.
  2. Spread chopped apples and pears in a greased, 9 inch cake pan.
  3. Drizzle lemon juice and syrup over the fruit.
  4. In a medium bowl, combine the rolled oats, flour, salt and spices; add melted butter and mix until crumbly.
  5. Sprinkle over the fruit.
  6. Bake for 30 - 40 minutes or until fruit is tender.
  7. Serve topped with whipped cream or vanilla ice cream.

 

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by Renee Pottle

Renee Pottle, a freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at SeedToPantry.com. Find her professional food writing info at PenandProvisions.com.

September 29, 2015

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2 Comments

  1. LM

    I don’t see flour in the ingredients list.

    Reply
    • admin

      Thank you. Not sure what is wrong with my eyes this week! The recipe calls for 1/3 cup flour. It should read correctly now. Hope you enjoy it!

      Reply

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