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

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

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. 🙂

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 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!

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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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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

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

  • 3/4 cup (95g) 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

Instructions

  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.

Notes

  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

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

61 Comments

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  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.

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