Hello and happy weekend!
I’m so happy you’re stopping by today because not only do I have a new dessert recipe for you to try this weekend, I’ve got a major giveaway for you too (at the bottom of this post!). And as if this couldn’t get any better, this dessert and the giveaway are both full of apples and pears (love). Plus there’s also a mountain of a sweet, crunchy, butter layer on top. Of the dessert. Not the giveaway?
This fall, I’m teaming up with Harry and David. This was a natural pairing, Harry, David, and I– lol. Truth be told, Harry and David treats have been in my life for 20+ years and I’ve been a total nerd superfan for both decades. My dad was sent home with holiday gift baskets galore– my sisters and I diving headfirst for chocolate truffles and Moose Munch. Now as an adult, with the same amount of impatience and superfan nerdness, I can just visit the store near me. (And not share the chocolate truffles and Moose Munch.)
Harry and David is also known for their hand-picked, high-quality southern Oregon pears, a delicacy I didn’t really appreciate when I was 8 years old. But today’s a different story. If you’ve ever had a H&D pear, you know they’re the sweetest, juiciest, most buttery tasting pears around. They taste truly remarkable and these fall months are the pear’s prime. Harry and David sent me a box of their Royal Riviera pears and asked that I create a couple recipes. Two things immediately came to mind: (1) I need to give my readers these special pears too and (2) FRUIT CRISP. And (3) we better have vanilla ice cream in the freezer.
I decided to make it an apple AND pear crisp, as I love the textural difference between the 2 fruits. The pears get super soft and supple, while the apples– also soft of course– are a little more firm. I cut the pears a little smaller and kept the apples as full (and thin) slices. You’ll mix the fruit with only a few ingredients, as you really want their natural flavor to stand out. Oftentimes I find fruit crisps overly sweet where the fruit itself becomes an afterthought. Do you know what I mean? Here, we’ll only use 1/2 cup of brown sugar for the filling and you can reduce that amount based on how ripe and sweet your fruit is. So definitely give the pears and apples a taste before preparing the filling. Cinnamon finds its way into both layers and we’ll also add a touch of nutmeg for extra warm spice flavor. Tis the season!
I only add 1/4 cup of flour to the filling. I find that any more than that makes your filling taste a little gummy. Again, we really want the fruit’s natural flavor and texture to shine though in this fruit crisp!
The topping? Oh my goodness this is so simple. You’ll mix flour, brown sugar, and cinnamon together. Then cut in butter (this is the best pastry cutter, seriously) and stir in oats and chopped pecans. You’ll stir the oats and pecans in last because you don’t want to break either up with the pastry cutter. You want lots of crunchy texture on top of the warm fruit. It’s the absolute best.
You’re going to bake it all for 40-45ish minutes. Once that topping is nice and golden and the fruit underneath is bubbling and steamy, it’s done and ready to be devoured.
This is a big dessert, which is what I know you’re looking for during these holiday months. It’s a large 9×13 pan size, but if you’d like to downsize a little– simply halve the recipe for a 9-inch square or pie dish. But I urge you to make the whole thing because leftovers freeze beautifully. That is, if you aren’t eating it directly from the pan before wrapping it up to freeze. I’ve never done that or anything.
If warm apple desserts + sweet pears + brown sugar + cinnamon + ice cream on top + texture all tug at your heartstrings, we’re twins. And this cinnamon apple pear crisp is totally for Y-O-U!
Cinnamon Apple Pear Crisp
- 4 medium/large ripe pears, peeled and sliced (4-5 cups)1
- 3 medium/large apples, peeled and sliced (4-5 cups)1
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (31g) all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup (125g) all-purpose flour
- 3/4 cup (150g) packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick; 115g) unsalted butter, cold and cubed
- 1 cup (100g) old-fashioned whole oats
- optional: 3/4 cup (95g) Diamond of California chopped pecans
- Preheat oven to 350°F (177°C). Lightly grease a 9x13 inch baking dish.
- Mix all of the filling ingredients together in a large bowl, then spread into your baking dish.
- Make the topping: Whisk the flour, brown sugar, and cinnamon together in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Fold in the oats and pecans. Sprinkle over filling.
- Bake for 40-45 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.
Make ahead tip: Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F (177°C) for 20 minutes or until heated through. I do not suggest preparing the crisp and storing it, unbaked, in the refrigerator because the topping will get soggy. You can prepare the crisp through step 3 and freeze for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 4.
- For the pears, slice them into thin 1/4 inch slices. I like to cut these pear slices in half, but you can leave them as is. For the apples, slice them into thin 1/4-inch slices.
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Three (3) winners will each win a 12-Month Signature Classic Fruit of the Month Club (2017 year). This includes a shipment every month to your doorstep of:
- January: Bosc Pears
- February: Honeybells
- March: Signature Cara Cara Oranges
- April: Pineapples
- May: Giant Strawberries
- June: Honey Mangos
- July: Cherry-Oh!® Cherries
- August: Signature Oregold® Peaches
- September: Dark Sweet Plums
- October: Royal Riviera® Pears
- November: Signature Season’s Best Apples
- December: Royal Riviera® Pears
Here’s how to enter:
a Rafflecopter giveaway If you’re confused on how to enter, let me help. The first step is to log-in inside the giveaway box above. You can do this with Facebook or with an email address. Once you are logged in, the first and mandatory entry option is to leave a comment on this post telling me your favorite apple or pear dessert. (Maple vanilla baked pears? Apple crumble pie? Can be anything!) You are now entered in the giveaway. At this point, you can quit, or you can carry on and enter more times via the other ways listed. The only one you absolutely have to click on to get into the draw is the “leave a blog post comment.”
- This giveaway is only open to the US.
- Giveaway ends Friday, October 28th 12am EST
- The winners will be chosen randomly via Rafflecopter, emailed, and announced on this post on that day.
This giveaway and recipe are sponsored by Harry and David. A couple of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.