Baked apple and pear crisp is a delicious, comforting dessert that brings together the sweetness of apples and pears with a crunchy, buttery oat topping. This dish is the perfect way to enjoy the cozy flavors of fall, but it’s so easy to make that you can enjoy it any time of year. Whether served warm with a scoop of vanilla ice cream or on its own, this fruit crisp is a treat that everyone will love.
To start, the apples and pears are the stars of this dish. Their natural sweetness and tender texture create the perfect base for the crisp. When baked, the fruit softens and releases its juices, creating a flavorful, syrupy filling that contrasts beautifully with the crunchy topping. You can use any variety of apples and pears, but a mix of sweet and tart varieties like Granny Smith apples and Bartlett pears works wonderfully to give a balance of flavors.
The topping is what really makes this crisp stand out. Made with oats, butter, flour, brown sugar, and a sprinkle of cinnamon, the mixture creates a perfectly crispy, golden crust. The butter brings richness, while the brown sugar adds depth and sweetness. The oats give the topping a hearty, satisfying crunch that complements the soft, baked fruit underneath. If you want to take it a step further, you can add chopped nuts like walnuts or pecans for even more texture and flavor.
Once assembled, the crisp is baked in the oven until the fruit is tender and bubbly, and the topping is golden brown and crispy. The result is a warm, comforting dessert that’s both simple and satisfying. The combination of apples, pears, and oats creates a delicious balance of sweet and savory flavors, making it a perfect dessert to serve after a hearty meal or as an afternoon snack.
Baked apple and pear crisp is not only delicious but also incredibly versatile. You can enjoy it with whipped cream, yogurt, or a scoop of ice cream for added indulgence. This simple, wholesome dessert is a must-try for anyone who loves the flavors of autumn or a sweet, comforting treat.
While Baked Apple and Pear Crisp may be a dessert indulgence, it also offers some health benefits. Apples and pears are rich in fiber, vitamins, and antioxidants, which can support digestion and boost overall health. By using whole ingredients and reducing added sugars, this recipe can be a wholesome treat that satisfies your sweet cravings in a more nutritious way.
Ingredients
- 4 apples peeled, cored, and sliced
- 4 pears peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg ground
- 1/4 tsp salt
- 1 cup old-fashioned oats
- 1/2 cup light brown sugar packed
- 1/2 cup butter diced, cold, unsalted
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the sliced apples, sliced pears, granulated sugar, all-purpose flour, cinnamon, nutmeg, and salt. Toss until the fruit is coated with the sugar and spices.
- Transfer the fruit mixture to a 9x13-inch baking dish.
- In a separate bowl, combine the oats, brown sugar, and diced cold butter. Use your fingers or a pastry cutter to mix the ingredients until the mixture resembles coarse crumbs.
- Spread the oat topping evenly over the fruit mixture in the baking dish.
- Bake for 35-40 minutes, or until the fruit is tender and the topping is golden brown and crispy.
- Remove from the oven and let cool for a few minutes before serving.
- Serve warm with vanilla ice cream or whipped cream, if desired.
The ingredient list feels very normal, but somehow the result is fancy? Like… it tastes like something from a cafe. I used salted butter by accident and it was still fine. Great fall dessert.
I was skeptical about pears in a crisp, but wow, they really worked well with the apples! Surprised but impressed.
Pretty good, but I added some raisins and walnuts. Gave it an extra crunch! Not too sweet, just right.
I’ve never thought of adding nuts! That sounds interesting. Might try it next time.
35-40 minutes felt short for my oven. I ended up baking closer to 50 and the fruit was softer. Flavor was worth it!
It turned out kinda mushy for me, not sure what went wrong. I think I added too much fruit. 🤷♂️
No joke, this is the best dessert to use up extra fruit. I swapped pears for peaches and it turned out tasty too.
I don’t get why you need both apples and pears—like aren’t they basically the same? But ok, the texture is better I guess.
Honestly I get what you mean—apples and pears are similar, but they bake up different. Pears get a bit softer/juicier, and apples hold their shape more, so the texture doesn’t turn to mush.
I didn’t have nutmeg, so I just skipped it. Still good but what is nutmeg anyway?
This came out so cozy—golden, crispy topping and the apples/pears stayed nice and tender. I added a splash of lemon juice to the fruit and it really brightened the flavor. Will make again!
Yes!! I love when the fruit stays tender but the top gets that proper crunch. Great idea with the lemon juice—next time I’ll try that too.
Hah, I always forget to add anything acidic. Do you think a full tablespoon of lemon juice would be too much or just right? 🍋
This crisp was a total hit at our family dinner! Everyone loved it, even my picky cousin! 😍
It didn’t taste like much, like I had to add more spices or something. Maybe that’s just me.
I totally get you! I always add a bit more cinnamon and maybe some vanilla extract. That really brings out the flavors. 😊
The instructions say 35-40 mins—mine took like 50. Oven runs cold I guess. Still turned out good though, and the topping was crunchy instead of soggy, which is my main goal.
Idk about the nutmeg amount—mine tasted a little strong at first, but after cooling it mellowed. Overall still tasty and the crumble texture was nice.
Woah! This is yummy! But I forgot to put the butter in the topping. Still turned out good!
I mixed everything up and accidentally put in baking soda instead of flour. Now it’s a weird texture, but still edible!
So easy and actually looks fancy. The topping is the best part—crunchy like it should be. I served it with vanilla ice cream and everyone went back for seconds.
This is basically fruit pie without the hassle, and I love that. Next time I’ll add chopped pecans in the topping for extra crunch.
Yes!! Crisp is basically the best kind of “pie” situation—quick, cozy, and way less fuss. Pecans in the topping sounds amazing for crunch and that little nutty vibe. I’m totally stealing that for next time.
Pecans sound good but wouldn’t they burn at 375 for 40 mins? Also I’m not sure if I’d call this fruit pie tho—more like crumble. Either way I’ll try it. My pears were super ripe so mine might get mushy.
Why do people add so much sugar? fruits are sweet already!! Must be healthier without all that sugar nonsense.
Not sure about the flour amount—1/4 cup seemed low? My filling ended up a bit watery until I baked a few extra minutes. Once it thickened it was yummy though.
Totally get that—1/4 cup flour does feel a little light for a lot of juice from apples/pears. I’ve had similar results when the fruit is extra juicy; baking a few extra minutes (or letting it cool longer) usually thickens it right up. Glad it turned out yummy!
Made this tonight—so cozy. The topping got perfectly golden and a little crunchy, and the apples + pears tasted super balanced. I added a pinch more cinnamon because I’m that person, but it was great.
My crumble was a little too dry even though I kept the butter cold. Maybe I packed the brown sugar too hard? Still tasted great, just not as “crisp” as expected.
Baked this for my grandma’s birthday. She loved it! Thanks! 🍏🍐
I don’t know why everyone thinks this is great. Mine turned out mushy and the topping didn’t crisp up at all. Disappointed.
5 stars, easy peasy 😁!
Not bad at all! I used gala apples and bartlett pears. Also I forgot to chill the butter (oops), but it still crumbed up fine.
Hmm I always chill the butter or the topping turns kinda greasy. Still, if yours crisped up, maybe your butter was cold enough from the fridge? Not bad, though—375 for 35-40 min seems about right.
That’s awesome—using gala apples and Bartlett pears sounds like a great combo. And honestly, if it still crumbed up fine even without chilled butter, that’s a win. 😄 Crisp looks like it’ll hold together either way.
Pretty good, though I think 40 min was a bit long for my oven. I’d start checking at 30. Still tasted great with vanilla ice cream.
Good call—my oven runs hot too, and I also start checking around 30. Love that you added vanilla ice cream!
Pretty good! I think next time I’ll toss the fruit a little longer so it coats more evenly. Also mine bubbled up a bit over the edges, but nothing a spatula couldn’t fix.
Nice! I agree—giving the fruit a bit more tossing time really helps that sugar-flour coating cling. Mine usually gets a little “bubble-y” too if it’s too juicy, but yeah, a quick spatula fix works.
Mine always boils over no matter what I do lol. Next time I’m gonna try tossing longer like you said. Also I think my ovens run hot—375 feels like 400 sometimes. 😅
Pretty solid recipe. I used slightly less nutmeg because I’m not a fan, but the flavor balance was still great. Would make again for sure.
Only 375°F? I mean… I guess. I baked it and it smelled amazing, but I think it needed longer. Still ate it anyway, because dessert 😅
I get what you mean—375°F feels “low” for crisp, but 35–40 min is usually enough for sliced fruit. If your apples/pears were extra juicy or cut thicker, longer makes sense. What size were you slicing?
I accidentally used salted butter and it still worked, but I’d probably dial back the salt next time. Pretty forgiving recipe though.