Cinnamon Apple Pear Crisp

Brown sugar, cinnamon, oats, and fresh fruit come together in this buttery and irresistible apple pear crisp! Recipe on sallysbakingaddiction.com

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?

Brown sugar, cinnamon, oats, and fresh fruit come together in this buttery and irresistible apple pear crisp! Recipe on sallysbakingaddiction.com

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.

Brown sugar, cinnamon, oats, and fresh fruit come together in this buttery and irresistible apple pear crisp! Recipe on sallysbakingaddiction.com

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!

cinnamon-apple-pear-crisp-7

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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.

Brown sugar, cinnamon, oats, and fresh fruit come together in this buttery and irresistible apple pear crisp! Recipe on sallysbakingaddiction.com

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!

Brown sugar, cinnamon, oats, and fresh fruit come together in this buttery and irresistible apple pear crisp! Recipe on sallysbakingaddiction.com

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Cinnamon Apple Pear Crisp

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: serves 8-10
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

  • 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

Topping

  • 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) chopped pecans

Instructions

  1. Preheat oven to 350°F (177°C). Lightly grease a 9×13 inch baking dish.
  2. Mix all of the filling ingredients together in a large bowl, then spread into your baking dish.
  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. Fold in the oats and pecans. Sprinkle over filling.
  4. 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.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. 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.
  3. Apples: Slice them into thin 1/4-inch slices.

Keywords: apple pear crisp, apple crisp

Brown sugar, cinnamon, oats, and fresh fruit come together in this buttery and irresistible apple pear crisp! Recipe on sallysbakingaddiction.com

38 Comments

  1. Hi Sally You’ve written 1 cup flour 125 g and 3/4 cup sugar 150g, is that correct? my measuring cup of 1 come to 150g. I bought them from Canada, so i’m sure its not an Indian error! 

  2. Hi Sally,  I posted a question earlier about the measurements, questioning whether they were right or was there an error. Stupid me, I’ve always followed your recipes blindly, and theres never been a failure. I was in the midst of making this, when i posted that earlier comment. I followed all the ingredients with the measurements you’ve listed. As usual, it came out perfect. I’m now feeling a little sheepish. Thank you for your recipes, they are truly perfect in every sense. 

  3. This recipe sounds delicious and looks very yummy. I put Craisins in my Apple Crisp to give it some pizazz. Pears and apples sound like a great pairing.

    Great photos Sally. I always love visiting your blog.

  4. Could you make this with all pears? We have a pear tree and I’m trying to use up the abundant harvest we have.

  5. This recipe is just divine!!!!! It’s winter in Australia at the moment and this dessert is comfort food at its finest 🙂 please keep doing what you do best Sally!

    1. Hi Emily! I love baking with Granny Smith or Honey Crisp apples. For pears, I love the Harry & David pears… or Bosc or Bartlett are preferred 🙂

  6. Thank you very much for your recipe! I made it using fruit I found in the discount aisle. The fruit was softer, bruised a bit, not so pretty but it made it very good to use in this recipe. My family loved it! My crust was pretty hard though—very tasty but hard. What would you suggest to make it a little more ‘crumbly’?

    1. Hi Pamela! I wonder if the topping burnt at all? Try tenting the crisp with aluminum foil next time as it bakes. OR replace some of the oats with flour for more a “crumbly” texture. 🙂 So glad you enjoyed this apple pear crisp recipe!

  7. In my country can not get pears or apples. I substituted them with peaches, apricots, pineapple and strawberries. It was delicious! I have become addicted to this cake and my family loves it.

  8. I just made this using plums and sour apples from the farmers market. It was so so good. I ate half of it and immediately shared the link with my aunt. Now she’s making it! Thank you Sally <3

  9. It was delicious!!! I followed exactly and I’ve made it twice now in 1 week. To make sure the butter is very cold to ensure a perfect crumb topping, I toss the crumb topping in the freezer for about 10 min and it’s awesome. I do have 1 question though. Even though it may not last a day, can I leave this at room temp or do I have to refrigerate?

  10. Hi Sally, I just finished baking this for 45 min and the topping is still uncooked. I put it in at 350. Should I put it back in until it browns? The fruit hasn’t bubbled either

  11. Hi there, I have a question about how to time cooking this dish, as I am also make a pot roast for dinner tonight as well. I was thinking of cooking the apple mixture first, storing in the fridge and making the crumble separately. While serving dinner, I could add the apple crumble to the top and bake again in the oven. Is this a crazy idea? I love all your recipes and whenever I’m looking for a good recipe I check your blog!!

    1. Hi Tamara, you can bake the full dessert before dinner. Then make your pot roast and while you are eating just place the crisp back in the warm oven to warm bake up. Hopefully that is easier for you!

      1. Thanks!! That is what I ended up doing. I wish I had two ovens sometimes – but can usually play “oven tetris” to figure out what goes in first. The crisp turned out beautifully! Love your recipes!

  12. Hi could I use this filling in a pie crust instead? Should I halve the recipe for a standard 9” pie or keep the measurements the same and make 2 pies? I know sometimes things get weird if you mess with the original measurements. Thank you!!

  13. Sounds so delush…making tonight for tomorrow’s feast. I do have a question … Do i cover with foil or bake it without?
    Btw Happy Thanksgiving

    1. Hi Sandra! Bake uncovered, but if you notice the top browning too quickly, you can tent it with a little foil towards the end of bake time.

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