Cinnamon Apple Pear Crisp
Ingredients
- 4 medium/large ripe pears, peeled and sliced (4–5 cups, or 500–625g, slices)
- 3 medium/large apples, peeled and sliced (4–5 cups, or 500–625g, slices)
- 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 (94g) all-purpose flour (spooned & leveled)
- 3/4 cup (150g) packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed
- 1 cup (85g) old-fashioned whole rolled oats
- optional: 1 cup (125g) chopped pecans
Instructions
Preheat oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan.
Mix all of the filling ingredients together in a large bowl, then spread into the baking pan.
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.
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.
Cover leftovers and store in the refrigerator for up to 5 days.
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.
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