Nothing says fall more than apples and pears and a crisp is THE fall dessert. This apple pear crisp is easy to make, is full of flavor, and bakes while you enjoy dinner. Top with ice cream or fresh whipped cream to top it off.
This post is sponsored in conjunction with #FallFlavors. I received product from sponsors to aid in the creation of recipes. All opinions are my own.
I love making individual desserts and in fall my family loves crisps. It’s just a tradition in our house.
When I received this gorgeous bounty of produce from Melissa’s I had so many ideas in mind.
When my husband asked what I was going to do with all these fruits and vegetables, I answered with, “I don’t know. Do you have any ideas?” He responded, “You know I love a good crisp”.
So that’s how this recipe came to be. To be honest, I’m not a huge fan of pears but my youngest son and husband love them so I decided to mix them with apples.
The key to any good crisp is to coat the diced fruit with spices and sugar. It’s where all the flavor comes from.
I always keep apple pie spice and pumpkin pie spice in my spice cabinet just for recipes like this one. I always make my own too, from the spices I have on hand. If you bake you probably have everything to make both on hand. Mix a batch of each up and you’ll use them all fall baking season long.
Nothing says fall more than apples and pears and a crisp is THE fall dessert. This apple pear crisp is easy to make, is full of flavor, and bakes while you enjoy dinner. Top with ice cream or fresh whipped cream to top it off. #fallflavors
When I saw the Nairn’s biscuits I thought they would add great flavor to the crisp topping. I was right. I used the original variety but other flavors would work too.
As I mentioned, this recipe makes 2 but it is easily doubled for more servings. You could even make it in a 1 ½ quart baking dish, increasing the amount of fruit and topping, for more servings.
- ¼ cup flour
- 1 (1.41 oz) package of Nairn's Gluten-Free Oat Grahams, coarsely crushed
- ¼ cup old fashioned oats
- 2 tablespoons brown sugar, I used Dixie Crystals
- 1 teaspoon salt
- 4 tablespoons cold butter, cubed
- 1 pear, peeled, cored and diced, used Melissa's Produce
- 1 apple, peeled, cored and diced, I used Melissa's Produce
- 2 tablespoons lemon juice
- Zest from one lemon, I used Melissa's Produce
- ¼ teaspoon apple pie spice
- 1 tablespoon granulated sugar, I used Dixie Crystals
- 4 teaspoons flour
- Softened butter for greasing dishes
- Vanilla ice cream or freshly whipped cream for serving
- In a medium bowl combine diced apples and pear with lemon juice, lemon zest, apple pie spice, granulated sugar, and 4 teaspoons flour. Stir well to combine. Set aside.
- In a medium bowl combine, all topping ingredients except butter. Whisk to combine.
- Using a pastry cutter, or your fingers, cut in cold, cubed butter until mixture comes together and the oats hold in clumps. Set aside
- Prepare 2 mini cocottes or other 12-ounce ovenproof baking dishes by greasing with softened butter, set aside.
- Preheat oven to 350 degrees F.
- Divide apple and pear mixture between the 2 cocottes. It's ok if it's overflowing a bit.
- Top with oat mixture, dividing evenly between cocottes. This too will be overflowing, just pat it down a bit.
- Bake at 350 degrees F for about 40 minutes until topping is brown and the mixture is a bit bubbly.
- Remove from the oven and let sit for about 10 minutes before serving. Top with a scoop of ice cream or fresh whipped cream for serving, if desired.
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Tuesday Fall Recipes
- Apple Pear Crisp by Family Around the Table
- Au Gratin Potatoes & Sunchokes by Sweet Beginnings
- Caramel Apple Pie Bombs by Cheese Curd In Paradise
- Caramel Apple Tea Doughnuts by Kate’s Recipe Box
- Gingered Pear Crumble Galette with Whipped Mascarpone by The Spiffy Cookie
- Green Apple Mule by Cindy’s Recipes and Writings
- Herb Roasted Sunchokes by Blogghetti
- Make The Best Ever Southern Candied Yams Recipe by Intelligent Domestications
- No-Churn Caramel Apple Ice Cream by A Kitchen Hoor’s Adventures
- Pear & Apple Sauce by Hezzi-D’s Books and Cooks
- Roasted Butternut Squash with Apples by Eat Move Make
- Tea Brined Pork Tenderloin by A Day in the Life on the Farm
- Gluten-Free Vanilla Apple Fritters by Frugal & Fit
Follow the Fall Flavors Pinterest board for more fall recipe inspiration!Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Dixie Crystals, Torani, Republic of Tea, Taylor & Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and products to use for #FallFlavors Week recipes. All opinions are my own.