This…is so good. I mean really good. It never dawned on me to put pears in apple crisp until a reader, Nabeela, asked for pear recipes. Her question from last week has been the inspiration for finding ways to use pears. I had been working on ideas for using apples and an apple crisp recipe was already in the works, but then I thought that it would be great to add pears to the crisp and man, oh man, was it ever a great idea.
The pears add a sweet contrast to the tartness of the granny smith apples. I hadn’t expected that little surprise. I had thought that there wouldn’t be much difference between the apples and the pears, but it is definitely there. So, resist the urge to wolf everything down because it is so amazingly good. Take your time and really enjoy what you are eating.
Oh, and the crust is, well…don’t be surprised if you find yourself picking off the crumb crust and eating it all by itself. It’s sort of addicting.
Eat this while it is warm and maybe with a scoop of vanilla ice cream. I had originally thought that it would be delicious with both vanilla ice cream and caramel butter sauce, but I have to tell you, this crisp does not need the sauce. It makes its own lovely sauce while it bakes.
Be sure to cut your fruit sort of thick, bigger than 1/4″ but less than 1/2″. So what would that be–3/8″ give or take a smidge in either direction? You want the fruit to have some body to it, so just don’t cut it thin. Make sense? You can see in this picture about how thick I cut everything. (Isn’t that cute fabric? I got it from Tricia. She’s become a sewing maniac!)
For the fruit filling
- 5 cups of peeled, cored, and sliced apples (use a tart apple like granny smith)
- 5 cups of peeled, cored, and sliced pears
- 1 cup white sugar
- 1/3 cup brown sugar
- 2 tablespoons flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (yes, this small amount does make a difference)
- 1/4 cup water
- 1 cup quick-cooking oats
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup butter, melted
Preheat oven to 350 degrees F.
- Mix the cut apples and pears together in a large bowl.
- In a medium bowl, combine the white sugar, brown sugar, flour, cinnamon, and nutmeg. Pour over the apples and pears and mix well.
- Put the fruit mixture into a lightly greased 9″ x 9″ baking dish or divide between smaller single serving dishes. (I used a non-stick baking spray such as Pam.)
- Pour 1/4 water evenly over fruit mixture.
- In a separate bowl, mix together the oats, flour, 1 cup packed brown sugar, baking powder, baking soda.
- Pour the melted butter over the dry ingredients and toss together. Your mixture should be crumbly.
- Crumble evenly over the apple-pear mixture.
- Bake for about 45 minutes. If you notice that the top is browning too much, lay a piece of aluminum foil on top of the crumb topping. Don’t fold it around the edges of the baking dish; the moisture from the baking process will give you a soggy crumb topping. You’ll end up with a sog instead of a crisp.
- Remove from oven and place on a wire wrack to cool a bit before eating. You don’t want to burn your mouth, right?