Description
This easy apple pear crisp combines tart apples, sweet pears, and a buttery oat crumble for the perfect cozy dessert. Simple to make, and always a hit with a scoop of vanilla ice cream.
Ingredients
Units
Scale
- 4-5 apples, thinly sliced + slices halved (400 grams)
- 3-4 pears, thinly sliced + slices halved (400 grams)
- 1/4 cup + 2 tablespoons maple syrup, divided
- 2 tablespoons tapioca starch
- 2 teaspoons cinnamon, divided
- 1/4 teaspoon salt
- 1 lemon, juiced
- 1/2 cup butter (1 stick), cut into cubes
- 1 cup whole rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup raw walnuts, roughly chopped
- Vanilla ice cream or whipped cream for serving
Instructions
- Preheat + prep. Preheat the oven to 375°F and butter an 8- or 9-inch baking dish (round, square, or small rectangular).
- Make filling. Thinly slice the apples and pears, then cut slices in half. In a large bowl, toss the fruit with ¼ cup maple syrup (reserve the other 2 tablespoons), tapioca starch, 1 teaspoon of cinnamon (reserve the rest), lemon juice, and ¼ teaspoon salt. Stir until evenly coated, then transfer to the prepared baking dish.
- Make crisp topping. In the same bowl, combine butter, oats, flour, brown sugar, walnuts, vanilla, remaining maple syrup, and remaining 1 teaspoon cinnamon. Using your hands, mix and press the butter into the dry ingredients until you have pebbly, crumbly pieces.
- Bake. Sprinkle the topping evenly over the fruit. Bake for about 45 minutes, until the top is golden and crisp and the filling is juicy and bubbling. Let cool for 10–15 minutes before serving with vanilla ice cream or whipped cream.
Notes
- Storage + freezing instructions. Leftovers keep at room temp in an airtight container for 1-2 days, then transfer to the fridge for another 2-3 days (it's best within 4-5 days). It reheats beautifully in the oven or air fryer to re-crisp the topping. You can also freeze it for up to 3 months—just thaw overnight and rewarm until bubbly and crisp.
- Apples + pears: I typically use 7-8 pieces of fruit total. You can lean heavier into apples or pears, depending on the sweetness and texture you want. If you do use a scale (not required), weigh the apple and pear pieces (not the whole fruits). Peeling is optional in my opinion. Slicing thinly makes the peelings barely detectable once baked. Feel free to peel, though!
- Mixing the topping. I find it easiest to mix with my hands, and it also helps the butter warm a bit. You could also use two forks or a pastry cutter.
- Eco-friendly storage: If freezing in a baking dish, I love using a layer of bee's wrap, then a silicone stretch lid over the top to freeze without plastic. If you can bake it in a container that has an airtight lid, then you're all set!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 358
- Sugar: 27.6 g
- Sodium: 152.5 mg
- Fat: 16.5 g
- Carbohydrates: 49 g
- Fiber: 5 g
- Protein: 3.9 g
- Cholesterol: 30.5 mg
