Apple Pear Crisp
Author: adapted from Ina Garten
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
  • Apple pear filling:
  • zest of 1 orange, grated
  • 2 tablespoons freshly squeezed orange juice
  • zest of 1 lemon, grated
  • 2 tablespoons freshly squeezed lemon juice
  • 2¼ pounds granny smith apples, peeled, cored and cut into medium size pieces
  • 2¼ pounds anjou pears, peeled, cored and cut into medium size pieces
  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 dashes ground nutmeg
  • Streusel topping:
  • 16 tablespoons (2 sticks) unsalted butter, diced
  • 1½ cups all purpose flour
  • ¾ cup sugar
  • ¾ cup light brown sugar
  • ½ teaspoon kosher salt
  • 1 cup old fashioned oats
  1. Preheat the oven to 350°. Butter a 2 quart oval or rectangular baking dish and set aside.
  2. For the apple pear filling:
  3. Combine all of the ingredients in a large bowl and set aside.
  4. For the streusel topping:
  5. Place the ingredients into a large bowl of an electric mixer. Mix on low speed, just until the ingredients hold together. Set aside.
  6. Transfer the filling to the buttered dish, filling the dish and piling the fruit high. Pat the streusel topping over the fruit to prevent it from falling off.
  7. Place the baking dish on a baking sheet and bake at 350° for 1 hour.
  8. Serve warm.
  9. Betsy's tidbits:
  10. An option is to bake your Apple Pear Crisp in a 2½ quart baking dish. The fruit will not be piled quite as high. The streusel topping can be sprinkled over the top rather than patted down because it will not fall off.
  11. Once the Apple Pear Crisp comes out of the oven, transfer it to a trivet or the baking dish will stick to the baking pan.
Recipe by Desserts Required at