Snack
Apple Pear Crisp
Tender apples and pears under a buttery oat and pecan topping. Good warm with a scoop of ice cream.
⏱ 1 hr 15 min (20 min prep, 45 min cooking, 10 min waiting)
🍽 Serves 8 · about 3/4 cup
kid friendlymake ahead
vegetarian
ContainsMilk, Tree nuts, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Fruit
- 3 Apples, peeled, cored and sliced
- 3 Pears, ripe but firm, cored and sliced
- 1 tbsp Lemon juice (bottled)
- ¼ cup Granulated sugar
- 1 tbsp All-purpose flour
- 1 tsp Ground cinnamon
Topping
- ¾ cup Old-fashioned rolled oats
- ½ cup All-purpose flour
- ½ cup Brown sugar
- ½ cup Pecans, chopped
- ¼ tsp Table salt
- 6 tbsp Butter, salted, cold, cut in pieces
To serve
- 2 cup Vanilla ice cream (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 9x9-inch or 2-quart baking dish, mixing bowls, pastry cutter or fork.
- Heat the oven to 375°F.
- Toss the apples and pears with the lemon juice, sugar, 1 tablespoon flour and cinnamon. Spread in the baking dish.
- In a bowl, mix the oats, 1/2 cup flour, brown sugar, pecans and salt. Cut in the cold butter until the mixture forms small clumps.
- Sprinkle the topping over the fruit. Bake 40 to 45 minutes, until the topping is golden and the fruit bubbles at the edges.
- Cool at least 10 minutes so the juices thicken.
Make aheadMake the topping up to 3 days ahead and keep it in the fridge. The baked crisp keeps 4 days in the fridge.
❄️ FreezerFreeze the baked, cooled crisp for up to 3 months. Thaw in the fridge and warm in a 350°F oven.
🧒 With kidsKids can toss the fruit and rub the butter into the topping with their fingers.
Dairy-free swapUse coconut oil instead of butter and skip the ice cream.
Gluten-free swapUse oats labeled gluten-free and a gluten-free flour blend.
Nut free swapLeave out the pecans and add 1/4 cup more oats.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.