Get the Recipe: Apple Pear Crisp (Ina Garten copycat)
Yield: 8servings
Prep Time: 10 minutesmins
Cook Time: 40 minutesmins
Total Time: 50 minutesmins
Apple pear crisp features perfectly baked fall fruit with a flavorful crumb topping. It's a delicious dessert that can be made ahead of time for holiday entertaining.
½cup(113 g) cold unsalted butter, cut into 1/2-inch pieces
Vanilla ice cream for serving
Instructions
Preheat oven to 375° F. Grease a 2-quart baking dish and set aside.
For the crisp topping, whisk together flour, oats, brown sugar, sugar, cinnamon, nutmeg, salt and chopped pecans in a bowl. Add cold butter pieces and using a pastry cutter (or your hands) incorporate the butter into the dry ingredients until crumbly and resembles coarse, wet sand. Set aside.
Peel, core and cut the apples and pears into slices about 1/4-inch thick. Place the fruit in a large bowl and toss them with the orange juice, lemon juice, orange zest, lemon zest, sugar, flour, cinnamon and nutmeg. Toss to coat and transfer to prepared baking dish. Sprinkle crisp topping evenly over pears and apples in the baking dish.
Bake apple pear crisp for 35 to 40 minutes or until the crisp topping is golden brown and the filling is bubbling. Allow crisp to cool for 10 minutes before serving warm with vanilla ice cream.
Notes
Apples: Ina Garten uses Macoun apples, but you can also use Honeycrisp, Granny Smith or Braeburn (all good baking apples).Pears: Bosc pears are best for baking, but you can also use Anjou or Bartlett. Store crisp covered in the refrigerator for up to 2 days.Freeze crisp before or after baking. Let the crisp cool completely, cover it with two layers of aluminum foil and freeze it for up to 3 months.Reheat frozen crisp in a 350 F oven for 20 to 25 minutes or until heated through.