Apple and pear dessert
Fall is a time of year for warm and comforting desserts. If you are looking for a simple yet delicious dessert with seasonal fruits, I highly recommend trying this crisp—it will be a total crowd-pleaser at your dinner party.With basic ingredients and minimal prep, you can make this crisp dessert in no time. We prepare crisp fruit whenever we have sweet cravings or want something quick and fuss-free dessert for dinner parties. Also, check out our fall favorite crisp apple bread and old-fashioned pumpkin pie with streusel topping.
Ingredients
For the crisp filling
Apples: Any apple that holds its shape when baked works fine such as fuji, gala, honey crisp, granny smith, or Macintosh. Pears: any variety of firm pears will work. Sugar: light or dark brown sugar. Cinnamon: warmth and spice. Flour: thickens fruit juice as they bake. Salt: balance the sweetness.
For the topping
Oats: rolled or quick oats. It gives a crunchy texture. Flour: Binds the topping Butter: Cold and cubed. It makes the topping rich and crispy. Sugar: light or dark brown sugar for sweetness. Nuts: For the extra crunchy texture.
Check out the recipe card for a full list of the ingredients.
Step-by-step instructions
Preheat the oven to 350 degrees F. Grease a 13 * 9 or 9* 9 baking pan and keep it aside. Add all the ingredients mentioned under the filling to a bowl and mix. Spread it evenly on the prepared baking pan. For the topping: Mix the flour, sugar and cinnamon powder in a bowl. Cut the cold butter with pastry cutter or fork until the mixture becomes crumbly. Add the oats and nuts and mix well. Spread this over the filling.
Bake this in a preheated oven for 40-45 minutes or until the top becomes crisp and golden brown or the fruit is bubbly. Let this cool for atleast 5-10 minutes before serving. This fall dessert can be served warm or at room temperature.
Make ahead, freeze and store
Make ahead: You can prepare the fruit mixture and topping and prepare the crisp. Store it in a greased baking pan and refrigerator for up to 24 hours before baking. Make sure you have covered it with plastic wrap. Freeze: Once the baked crisps cool completely, cover and freeze for up to 3 months. Thaw overnight and reheat in the oven at 350 degrees F until warmed. The unbaked crisp can also be frozen for up to 3 months. Baking time will be a little longer in this case. Store: You can keep it covered in kitchen counter for 1 day. Leftovers can be stored in the refrigerator for up to 5 days. Reheat in the oven until warmed.
More fall desserts
Recipe card
Recipe inspired by sallysbakidngaddiction. Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.
