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

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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

62 Comments

  1. Michelle Mahabat says:

    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! 

    1. Hey Michelle! 1 cup of flour weighs less than 1 cup of sugar– I know it’s confusing!

  2. Michelle Mahabat says:

    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. 

    1. No worries at all, Michelle! 🙂

  3. Joanne |No Plate Like Home says:

    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. Would this recipe do better frozen unbaked or baked? You mention both methods in the notes. Thank you!

    1. Both methods work – if it’s baked first then it will be less time in the oven on the day you serve it. So it’s up to you!

      1. Thanks for your quick reply!

  5. Christine Jacobs says:

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

    1. Absolutely!

  6. Can I use quick oats instead?

    1. There won’t be as much chew or texture with a smaller cut oat, but you absolutely can!

  7. Jackie Cronje says:

    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. I’m so glad you are enjoying it, Jackie!

  8. Can I use all apples with no pears? I’m looking for a classic apple crisp recipe.

    1. Yes, absolutely!

  9. I am making this a few days ahead and freezing. Should I reheat covered with foil or uncovered? Thanks!

    1. Hi Betty! I recommend covering it with aluminum foil when reheating.

  10. Hi Linda! Feel free to calculate using a free online calculator with the specific brands you use.

  11. What kind of pears and apples do you recommend for this recipe?

    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 🙂

  12. 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!

  13. 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.

  14. 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

  15. 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?

    1. Great tip to freeze the topping! I do recommend storing this covered in the refrigerator.

  16. 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

    1. Hi Sam, Yes I would keep it in the oven until you see the little bubbles and the top looks slightly brown. Enjoy!

  17. 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!

  18. Huge success with family. Perfect just as is!!

  19. 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!!

    1. Yes you can! You can simply halve the recipe for pie dish. Enjoy!

  20. 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.

  21. My brother gifted us a box of H&D pears and am so happy to have found this recipe of yours! Followed the recipe to a T and it was perfect!
    Still warm from the oven and I love love the crispy topping. Bookmarked this recipe as my go-to fruit crisp recipe!
    Thank you, Sally

  22. Hey Sally, planning on baking this today. Didn’t know the origin of H and D pears. Your description of the taste is spot on and no other pear comes close. When my grandson was a baby we gave him some in one of those mesh things for babies to eat fruit-he didn’t even have teeth and ate the entire pear! I’m glad I found your blog. Looking forward to trying several of your recipes.

    1. They are SO good, right!? I hope you love this crisp, Lisann!

  23. What a great recipe. The crumble is so crisp. Beautiful winter warmer.

    1. I’m so glad you enjoyed it, Kay!

  24. Would it be ok to use whole wheat flour in place of all purpose?

    1. I haven’t tested this with whole wheat flour, Heather. It might work but taste more hearty.

  25. Cheryl Hewitt says:

    I just made this recipe today! It is quite yummy. I didn’t have quite enough pears so I added more apple. Also, I used quick oats and substituted walnuts for pecans. Everyone approves! Thank you!

  26. Hey Sally! i was wondering if it would work if I did it without the pears? Would their be a difference in taste or just without the pears?

    1. Hi Hannah, You can simply replace the pears with more apples.

  27. Do you think I can replace the oats with crispy granola instead? If so, would it be 1:1?

    Thanks! 🙂

  28. This was absolutely amazing! The family ate the whole thing! Will definitely be making this dessert again.

  29. I made this yesterday. Used only pears. Cut down sugar to half a cup for the topping and it was delicious, even my husband loved it and he hardly likes anything. Definitely 5 stars

  30. Mindy Kingsbury says:

    We made this today and really loved it. I had the same issue several others commented about, the crumb topping was really dry and didn’t seem to be cooked right. So I took it out, spread more unsalted butter over it and baked it again for about 10 minutes and it was perfectly moist AND crunchy in spots, very good! Thanks for a great recipe! We used apples in preschool for the week and today was a tasting graph of several kinds. So we put them to good use after we tasted a sliver…we made this amazing dish. Thank you!

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