Cinnamon Apple Pear Crisp

apple pear crisp in a glass baking dish

overhead image of a serving of apple pear crisp in a white bowl with a spoon and vanilla ice cream

I’m teaming up with Harry and David today. 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. My father was sent home with holiday gift baskets galore– my sisters and I diving headfirst for 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. If you’ve ever had a H&D pear, you know they’re the sweetest, juiciest, most buttery tasting pears around.

Harry and David sent me a box of their Royal Riviera pears and asked that I create a new recipe. Two things immediately came to mind: (1) PEAR CRISP and (2) we better have vanilla ice cream in the freezer. 🙂

serving of apple pear crisp in a white bowl with a scoop of vanilla ice cream on top and a spoon

I decided to make it an apple AND pear crisp because 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, just like we do with regular apple crisp. Oftentimes I find fruit crisps overly sweet where the fruit itself becomes an afterthought. 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!

apple and pear crisp filling in a glass bowl with a wood spoon

2 images of apple pear crisp filling in a glass baking dish and crisp topping sprinkled over the pear and apple mixture

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.

apple pear crisp in a glass baking dish with a serving spoon

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!

serving of apple pear crisp in a white bowl with a scoop of vanilla ice cream on top

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
apple pear crisp in a glass baking dish

Cinnamon Apple Pear Crisp

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour, 5 minutes
  • Yield: serves 8-10
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Brown sugar, cinnamon, oats, and fresh fruit come together in this buttery and irresistible apple pear crisp.


  • 4 medium/large ripe pears, peeled and sliced (45 cups)*
  • 3 medium/large apples, peeled and sliced (45 cups)*
  • 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


  • 3/4 cup (94g) all-purpose flour (spoon & leveled)
  • 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 (80g) old-fashioned whole oats
  • optional: 1 cup (125g) chopped pecans


  1. Preheat oven to 350°F (177°C). Lightly grease a 9×13 inch baking pan.
  2. Mix all of the filling ingredients together in a large bowl, then spread into the baking pan.
  3. 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. Stir in the oats. Sprinkle over filling.
  4. Bake for 40-45 minutes or 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 for at least 5 minutes before serving. Serve warm, room temperature, or cold.
  5. Cover leftovers and store in the refrigerator for up to 5 days.


  1. Make Ahead & Freezing Instructions: Baked and cooled crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then bake (covered) in a 350°F (177°C) for 30 minutes or until heated through. You can prepare the crisp through step 3, then cover and refrigerate for up to 1 day before baking. You can also freeze the unbaked crisp for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 4. Bake time will be a little longer since the crisp will be cold.
  2. Pears & Apples: Slice them into 1/4 inch slices or chunks.
  3. Oats: Whole oats are best, but you can use quick oats if you need to. The crumble topping will just be a little more powdery. (Don’t be tempted to reduce the flour, though– the topping may turn out greasy.) Use a 1:1 swap from whole oats to quick oats.

Keywords: apple pear crisp, apple crisp


  1. Paulette Lindner says:

    Have made this several times we just love it! The only thing I do differently is melt the butter before adding it to topping. Always comes out perfectly.

  2. This was my first time making this. But it turned out absolutely perfect! But my husband absolutely loved this recipe . I would definitely recommend this recipe to anyone! It’s quick, easy, and super delicious!
    Thanks so much Sally

  3. Is there a way I can make this recipe into a muffin pan? Separate little bites. I think its a great idea. Place them in the freezer for Thanksgiving

    1. Hi Lisa! I haven’t tested it, but you can try baking this in individual muffin cups. I recommend using muffin liners. I’m unsure of the best bake time though.

  4. I only have quick oats – should I bake the apples/pears first then add the quick oats halfway through?

    1. Hi Monica, you can use quick oats if you need to. The crumble topping will just be a little more powdery. (Don’t be tempted to reduce the flour, though– the topping may turn out greasy.) Just use a 1:1 swap from whole oats to quick oats.

  5. Lizzy Schechner says:

    Hi Sally, I’m just getting set to make this today and I was wondering if you think it might be possible to add a cake layer to this as you would with a crumble. I’m concerned that maybe with so much fruit and high liquid content, perhaps it won’t go well. What do you think? I was thinking to combine with your “apple crumb cake” recipe! I love your site! You are my go to recipe source for baking, thank you so much!! ❤️

    1. Hi Lizzy! I’m just seeing your question now, my apologies! I’m so happy to read how much you love my website and recipes. Thank you for the kind words! I haven’t tested this recipe with a cake-like topping. It would be wonderful with a biscuit-like topping, such as the topping used in my berry cobbler recipe. Let me know if you try anything else!

      1. Lizzy Schechner says:

        Hi Sally, thank you for your reply! I actually did go ahead and make the cake layer as the base, from your apple crumb cake! It came out great! I baked the cake mix first for about 15 minutes, then added everything from this recipe on top, it just then took a lot longer to get the cake layer fully baked, but it came out great! Thank you so much!

  6. Pat Weidknecht says:

    Love the apple/pear combination. Made to take to a friend’s house (had pears I was looking to use up), and it received rave reviews. Mine was quite juicy. My pears were juicy, although crisp, so maybe that is why. I sprinkled toasted chopped walnuts over the fruit before adding the crumble. Served with whipped cream. Another Sally’s recipe success. Btw: I love that you give quantities in grams…that way I know I will be making the same thing again and again.

  7. Love this recipe with or without pecans or other nuts. It works with any number combo of apples and pears totaling 8-10 cups of sliced fruit (roughly 6-8 apples and pears). I add the juice of 1 lemon to the sliced fruit before mixing with the drying ingredients. I also reduce the brown sugar from 1/2c to 1/3c in the ingredients and from 3/4c to 2/3c in the topping. Just a smidge less sweet, works great.

  8. Do you think using tapioca starch in place of the flour for the filling might help bind it together more?

    1. Hi Josh, it’s not something I’ve tested so I can’t say for sure. Let us know if you try it.

      1. The tapioca starch seemed to be a Hit with my neighbors. I always share my baking to avoid excess Covid belly.
        2nd time I’ve made this recipe in individual mini foil pans.
        I found the tapioca helped bind the filling more without making it a glutenous blob.

1 2

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally