Easy Apple Pear Crisp

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Easy Apple Pear Crisp is a combination of sweet apples, juicy pears and warm cinnamon topped with a golden brown oatmeal crisp topping!  {GF, V options}

After a few months nursing a knee injury, I’m elated that I’ve returned to my normal workout routine this week!  I took my HIIT class Monday, a spin class yesterday, and so far things are good.  I’m definitely exercising more cautiously, but it feels so good to be back at it.

I’m doing TRX this morning, so after 3 days of working out I’m expecting to be toast tomorrow.  It’s amazing how quickly we can get out of shape isn’t it??

Enough about exercising…let’s talk about this delicious fall fruit crisp!

Apple Pear Crisp

It’s no secret that fruit crisps are some of my favorite desserts.  I love pies too, but let’s be real…fruit crisps are so much easier than pie!

I prefer a hearty oatmeal crisp topping over pie crust any day of the week too.

I’d been planning to post an apple crisp recipe, but when I was at the market a few weeks back I picked up the most gorgeous apples and pears and knew I needed to combine them into the ultimate fall crisp.

When it comes to baking with apples, I prefer to use a combination of tart Granny Smith and super sweet Pink Lady apples for a delicious contrast in flavor.  Those are the apples of choice for me, but your favorite baking apples will work perfectly in this recipe, too.

Bosc and Anjou pears are normally used for baking because they hold they’re shape better, but I had Bartlett pears on hand and used them instead.  They worked out just fine!

I sliced the apples into 1/4″ thick slices and sliced the pears a bit thicker since they’re so much softer.  Toss the fruit with sugar, cinnamon, lemon juice and cornstarch and place in the prepared pan.

You can make this apple pear crisp gluten free by using gluten-free certified oats and substituting the all purpose flour with gluten-free flour or even almond flour.

This apple pear crisp recipe may also be made vegan!  I love using melted coconut oil in my crisp topping as the coconut oil results in a crispy yet tender topping.  I also love that I can stir it right into the other ingredients.

If you’d rather use butter, simply cut cold butter into small cubes and cut it into the topping ingredients with a pastry blender, fork or your fingers.

Your house will be filled with the cozy aroma of fall fruit and warm cinnamon as this apple pear crisp bakes!   Serve your crisp warm with vanilla ice cream and a sprinkle of cinnamon and enjoy all the flavors of autumn.

There isn’t a dessert that’s more perfect this time of year. 🙂

More apple and pear desserts you’ll love!

Apple pie by Food Network

Baked apples

Tart Tatin

Pear Pie

Caramel Apples

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Easy Apple Pear Crisp {GF, V options}

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Easy Apple Pear Crisp is a combination of sweet apples, juicy pears and warm cinnamon topped with a golden brown oatmeal crisp topping!

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Ingredients

• 1 1/2 lbs. (about 4 medium) apples, peeled, cored and cut into 1/4" thick slices*
• 1 1/2 lbs. (about 4 medium) pears, peeled, cored and cut into 1/2" thick slices*
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon, divided
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch
• 1 cup old fashioned rolled oats (use certified GF if needed)
• 1 cup all purpose flour or Bob’s Red Mill 1 to 1 Gluten-Free flour
• 1/3 cup packed light brown sugar
• pinch of salt
• 1/2 cup melted coconut oil (may substitute with the same amount of cold butter, cut in with a pastry blender or fork)

Instructions

1. Preheat the oven to 350 degrees.  Grease a 9×13″ baking  dish and set aside.
2. Place the apple, pear, sugar, 1 teaspoon cinnamon, lemon juice and cornstarch in a large bowl and stir gently to combine.  Pour the mixture into the prepared pan in an even layer.
3. Combine the oats, flour, brown sugar, remaining 1 teaspoon cinnamon and salt in medium bowl.  Stir in the coconut oil until well moistened (or cut in cubes of cold butter to resemble a coarse meal).
4. Sprinkle the crumble evenly over the fruit mixture and bake in the middle rack of the oven for 50-60 minutes or until bubbly and golden brown.  If the crisp topping browns too quickly, cover it with foil until it’s finished baking.
5. Remove from heat and cool for at least 15 minutes on a wire rack.  Serve warm with ice cream if desired and enjoy!

Notes

• I used a combination of Granny Smith and Pink Lady apples here, but any of your favorite baking apples will work perfectly.
• Bosc and Anjou pears hold their shape better in baking recipes, but I used Bartlett pears and they worked out just fine.
• The crisp may be assembled in advance and stored in the fridge until 30-45 minutes before baking time (bring to room temperature prior to baking for more even baking).
• Leftovers may be stored in an air tight container at room temperature for 2-3 days or in the fridge for up to 5 days.
• The granulated and brown sugars may be substituted with an equal amount of coconut sugar if you’d like to make this crisp refined sugar free.
• Change it up and chopped walnuts or pecans in the crisp topping!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 357Total Fat: 14gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 20mgCarbohydrates: 52gFiber: 2gSugar: 20gProtein: 5g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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