Oh, this crisp! Y’all. It has taken some serious restraint to not make this dessert more than once a week. But then again, that’s not such a prudent idea even if I am excited to be back in the kitchen at last! Well, as long as it doesn’t involve vegetables which makes me a little sad, believe it or not.
It took me a few tries to get just the right ratio for this crisp, even though it’s adapted from another recipe because well, I’m picky about my crisps. See, a crisp in my book has to have plenty of topping. Obviously, right? The best part is that buttery, crunchy top layer. Since there’s plenty of fruit underneath, it’s practically a health food. That’s what I tell myself, after helping myself to another serving.
Did you know that crisps are also the perfect dessert for entertaining? They are super easy to make and you don’t even have make it look pretty. Plus, it makes the whole house smell like FALL which is obviously an added bonus (better than a scented candle!) and will score you hostess points.
Grab some apples at the farmer’s market, since they’re in season now pretty much all over the country. I used Pink Crisps and Gala apples, but if you like a more tart flavor feel free to use Granny Smith apples. Honestly, I was a bit worried the apples would be too sweet but it ended up being just fine. The pears are best used in this crisp when they’re just on the firm side rather than being too ripe. Bartlett or even Bosc pears work beautifully.
Apple Pear Crisp
1/3 C light brown sugar
1/3 C all purpose flour
3/4 C old fashioned oats
1/2 tsp pumpkin pie spice
1/2 tsp coarse sea salt
10 T cold butter
4 C apples (about 2 larger sized, Pink Crisps or Gala work well)
2 C pears (about 2 medium sized, Bartlett or Bosc)
Juice of 1/2 a lemon
2 T all purpose flour
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 C light brown sugar
1/2 tsp coarse sea salt
1 tsp vanilla extract
1. Preheat oven to 350°F.
2. Prepare oatmeal topping. In a medium bowl combine brown sugar, flour, oatmeal, pumpkin pie spice and salt. Using a pastry cutter, cut in butter until only small pieces remain. A great option if you don’t have a pastry cutter is using the food processor. Simply pulse all the ingredients together until everything is just combined. Set aside.
3. Cut apples and pears into 1-inch cubes or however you desire. If you don’t like the peel, go ahead and peel them first before cutting. Toss with lemon juice to prevent browning while continuing to work.
4. In a medium bowl, combine remaining flour, pumpkin pie spice, cinnamon, brown sugar, salt and vanilla. Add to apples and pears, tossing to coat.
5. Transfer to an 8×8 square baking dish. Bake for 45 minutes or until fruit is tender and oatmeal topping is crisp.
So much buttery goodness, right there. Yum.