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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}

apple pear crisp serving in bowl topped with ice cream

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 in baking dish

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.

apples and pears in a basket

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.

apple pear crisp recipe process collage

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.

spoonful of apple pear crisp above baking dish

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. 🙂

close up of apple pear crisp serving in bowl with ice cream

More apple and pear desserts you’ll love!

Apple pie by Food Network

Baked apples

Tart Tatin

Pear Pie

Caramel Apples

If you make this recipe I’d love to hear from you!  Leave a comment and rating below, or tag me @flavorthemoments on Instagram!

apple pear crisp serving in bowl topped with ice cream

Easy Apple Pear Crisp {GF, V options}

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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  • 1 1/2 lbs. apples about 4 medium, peeled, cored and cut into 1/4" thick slices*
  • 1 1/2 lbs. pears about 4 medium, peeled, cored and cut into 1/4" 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 may substitute with 1 to 1 Gluten-Free flour
  • 1/3 cup packed light brown sugar
  • 1/8 teaspoon salt
  • 1/2 cup coconut oil melted (may substitute with melted butter)


  • Preheat the oven to 350 degrees.  Grease a 9×13″ baking  dish and set aside.
  • 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.
  • 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).
  • 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.
  • Remove from heat and cool for at least 15 minutes on a wire rack.  Serve warm with ice cream if desired and enjoy!


  • 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!


Serving: 8g, Calories: 394kcal, Carbohydrates: 66g, Protein: 4g, Fat: 15g, Saturated Fat: 12g, Sodium: 5mg, Potassium: 255mg, Fiber: 6g, Sugar: 39g, Vitamin A: 67IU, Vitamin C: 8mg, Calcium: 33mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

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