I had loads of apples in the fridge plus pears ripening on the counter, so when I got an email request to bake something for a funeral luncheon, I decided on an Apple Pear Crisp. I set aside some of the fruit filling and oatmeal crumble so that Bill, and Nick, who was home for winter break, would have some dessert, too!
Crisp for a Crowd!
When you need to make a dessert to serve a crowd, a fruit crisp is an easy solution. The hardest part is peeling and slicing the fruit (and how difficult is that???). The rest is a breeze. The sliced apples and pears were tossed with sugar and warm spices, then a buttery oatmeal streusel was crumbled over the apple and pear slices. Nothing compares to the blissful aroma of baking apples punched up with cinnamon and nutmeg. I baked this apple pear crisp till the fruit was tender and the juices were thick and bubbly. I almost hated giving away the 9 x13 pan, but I knew I could whip up another for the family in no time.
A Big Pan or Individual Servings
Feel free to cut the recipe in half—just use 5 cups of fruit. The proportions don’t really matter. I happened to have more apples on hand and a few perfectly ripe pears. A half recipe would be excellent to make and serve in ramekins. Who doesn’t love having their own dessert? The fruit will shrink as it bakes so make sure to fill your small baking dishes to the top, leaving just a bit of space for the oat crumble. The time in the oven will be slightly shorter using the ramekins, but don’t pull them out till the fruit is thoroughly cooked. This would be a perfect company or Sunday supper dessert. Serve with a scoop of premium vanilla bean ice cream and even a drizzle of caramel sauce. Heaven.
- 7 cups baking apples peeled, cored and sliced
- 3 cups Bartlett pears, peeled, cored and sliced
- 1¼ cups sugar
- 1 teaspoon cinnamon
- ⅛ teaspoon freshly ground nutmeg
- 1 cup quick oats
- 1 cup flour
- 1 cup brown sugar
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup butter, melted
- Preheat oven to 350º.
- Mix apples and pears in a large bowl. Add sugar, cinnamon and nutmeg and gently toss. Place in a 9x13 inch pan.
- Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the fruit.
- Bake for 45-60 minutes or till fruit is tender when pierced with a knife. Serve warm with a scoop of ice cream if desired.