Ooey gooey sweet goodness, this apple pear crisp is insanely delicious and so easy to make! Topped with creamy vanilla ice cream that perfectly melts into the crisp almond, oat, and pumpkin seed topping.
This post first appeared over at Eazy Peazy Meals: https://www.eazypeazymealz.com/apple-pear-crisp/ where I’m a contributor.
Perfectly seasonal crisp fall apples and pears tossed together with warming cinnamon and ginger and sweetened with just a touch of maple syrup. Then topped with a blend of almonds, pumpkin seeds, and oats. The natural sugars from the pears and apples caramelize, the nuts, seeds, and oats crisp and the result is baking magic. I would almost call this a healthy dessert, but then I topped it with vanilla ice cream because…balance. It is loaded with nutrients and fiber from the fruit, nuts, and oats, and is the perfect warm and gooey dessert to curl up with at the end of the day (or beginning of the day 😀)
I have been receiving 4lbs of apples and about 2 lbs of pears from my CSA every week for the past 6-8 weeks. You guys, my kitchen is literally an apple and pear orchard right now. So every apple and pear recipe imaginable has been whipped up. This apple pear crisp is so far the stand out winner. My kitchen smelled like a big warm hug and I couldn’t wait to dig into this goodness.
With the rest of your apple bounty you can make this simple slow cooker apple pear sauce or these super easy apple morning muffins. I also tossed some apples into this paleo morning glory quick bread. Apples. In. Everything.
TIPS FOR MAKING APPLE PEAR CRISP
- Tip 1: You don’t have to peel the skin off the pears, I love the texture of the skin once it’s been cooked down.
- Tip 2: If you like your crisp with less liquid add 1 additional tbsp of cornstarch. I love extra yummy caramel juice to drizzle over the ice cream, so I prefer my crisp a bit looser.
- Tip 3: Try different nuts for the topping; walnuts, pecans, or hazelnuts would be delicious
- Tip 4: Store the crisp in the refrigerator and heat slightly when you are ready for some more
- Tip 5: Scoop some plain greek yogurt on top and it could easily pass for breakfast 😉
Thanks for reading Abra’s Kitchen! If you make this recipe tag #abraskitchen on Instagram 🙂
- 4 apples, 4 pears (for a total of about 4 lbs. fruit)
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 1 Tbs lemon juice
- ¼ cup maple syrup
- ½ tsp vanilla extract
- 2 Tbs cornstarch (or 2 tbsp arrowroot powder)
- ¼ cup pumpkin seeds
- ½ cup raw almonds
- ½ cup rolled oats (divided into two ¼ cup portions)
- ¼ tsp ground cinnamon
- ¼ tsp salt
- 4 Tbs cold unsalted butter, cut into small bits
- 4 Tbs melted unsalted butter
- Vanilla ice cream for serving
- Preheat oven to 350
- Peel and core apples and chop into ½" pieces. Core pears and chop into ½" pieces. Combine fruit in a large bowl with spices, lemon juice, maple syrup, vanilla extract, and cornstarch, stir well to combine. Pour prepared fruit into a 2 quart baking dish.
- In the bowl of a food processor combine pumpkin seeds, almonds, ¼ cup rolled oats, cinnamon, and salt. Pulse until it resembles coarse sand.
- Combine mixture with additional ¼ cup rolled oats and stir well.
- Add cold butter into nut/oat mixture breaking it up with your fingers to resemble small peas.
- Pour topping over fruit, fully covering all fruit. Pour melted butter fairly evenly on top.
- Bake in oven for 50 minutes until bubbly and brown.
- Serve with vanilla ice cream
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