Pear & Apple Crisp

November 6, 2009 at 8:47 pm 7 comments


I love fall.  The leaves, pumpkins, college football…what could be better?

I especially love fall foods.  I went to the Ann Arbor Farmers’ Market a few weeks ago (which I HIGHLY recommend you check out if you live in A2)  and got the last of the pears for the season.  Turns out when you don’t go to the Farmers’ Market a few weekends in a row you miss out on the very short pear season. Luckily I got just enough pears to make a pear and apple crisp for an event at my sorority house last week.

Why a crisp?  Well, this summer I went through a peach crisp phase.  I was OBSESSED with peach crisp, and numerous variations of it: peach and raspberry, peach and nectarine, peach and rhubarb…I could go on and on.  While I am regarded in many circles as an exclusive chocoholic, there’s something about a fruit crisp (cobbler/crumble/whatever name you prefer) served warm that makes my mouth water.

I am still a huge fan of the crisp genre and decided to take advantage of the last of the pear season.  I adapted Ina Garten’s recipe and it turned out very well.   The recipe is very simple.  The most time-consuming part is peeling and cutting the apples and pears.  It’s a great fall dessert and is best served warm.  I like mine with a little ice cream as well!  Best of all, I left my sorority house with an empty dish, SUCCESS!

Pear and Apple Crisp

Adapted from Ina Garten

  • 2 pounds ripe Bosc pears (4 pears)*
  • 2 pounds firm Macoun apples (6 apples)*
  • 1 teaspoon grated orange zest
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

For the topping:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, lightly packed
  • 1/2 teaspoon kosher salt
  • 1 cup old-fashioned oatmeal
  • 1/2 pound (2 sticks) cold unsalted butter, diced

1) Preheat the oven to 350 degrees F.

peeled apple and pear

2)  Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.

crisp filling

3)  Now make the topping.  Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment.** Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

4)  Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly.  pearapplecrisp

*While the recipe calls for Bosch pears and Macoun apples, I used Spartlett pears (slightly larger than Bartlett) and Empire apples, (a combination of Red Delicious and McIntosh).  Use your best judgment and more importantly, use whatever fruits you like the best!

**The recipe suggests using an electric mixer with a paddle attachment to make the topping.  I don’t have this so I borrowed a food processor (thanks, Molly!) and used it to make the topping.  Baking in a college kitchen means you have to improvise.  The topping turned out great—buttery, crunchy, and delicious.



Entry filed under: Recipes. Tags: , .

Cupcakes Go Green GDesserts!

7 Comments Add your own

  • 1. Mark  |  November 7, 2009 at 4:28 pm

    as you are well aware,we are serving your crisp tonight at our
    little soiree to a discriminating crowd. i will keep your posted as
    to any comments.

    perhaps your splendid little crisp can assuage the pain of iowa’s
    first defeat and michgans loss which effectively ends their bowl hopes au revoir

  • 2. alexis baker  |  November 7, 2009 at 8:22 pm

    i see where you get your keen sense of words–from your father. Great pics!

  • 3. Erin  |  November 8, 2009 at 7:39 pm

    i love your photos!

  • 4. Sally  |  November 9, 2009 at 10:47 am

    Oh my gosh, I love peach crisp!!
    You are forgiven for liking candy corn, now that i know
    you can make peach crisp. It is one of the best things ever,
    especially with really good vanilla ice cream.

  • 5. Dolly  |  November 9, 2009 at 10:50 am

    I am here at Sally’s looking at your blog again.
    I used to make crisps a lot when my kids were growing up.
    I’m going to give them this recipe so they can make one for me
    now. Can’t wait to meet you Sugar Sleuth.

  • 6. Gail  |  November 13, 2009 at 2:16 am

    Whoa! Your sorority is so lucky! Looks delish!

  • 7. Sean's Favorite Aunt Sue  |  November 15, 2009 at 10:28 am

    OMG — look how happy they look in the first picture…just laying around with the buds, Ap and Pear all single on the town. Then just look what women will do to you….


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