Ingredients
Scale
- For the Fruit Filling:
- 3 large Granny Smith apples, peeled, cored, and sliced
- 3 large Bosc or Anjou pears, peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- For the Topping:
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preparation: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a 2-quart casserole dish with butter or non-stick cooking spray. Peel your apples and pears, remove the cores, and slice them into uniform 1/4-inch thick slices. This ensures they cook at the same rate.
- Mixing the Fruit Filling: In a large mixing bowl, combine the sliced apples and pears. Drizzle the lemon juice over the fruit to prevent browning. Add the granulated sugar, cinnamon, ginger, nutmeg, and cornstarch. Toss everything together gently until the fruit is evenly coated in the spice mixture. Pour the fruit into the prepared baking dish and spread it into an even layer.
- Creating the Crumble Topping: In a separate medium bowl, whisk together the oats, flour, brown sugar, and salt. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. If you are using nuts, stir them in now. Sprinkle the topping evenly over the fruit base.
- Baking the Crisp: Place the baking dish in the center of the preheated oven. Bake for 40 to 45 minutes, or until the fruit juices are bubbling around the edges and the topping is a deep golden brown. If the topping browns too quickly, tent it loosely with aluminum foil for the last 10 minutes of baking.
- Plating and Serving: Remove the dish from the oven and let it cool on a wire rack for at least 15 minutes. This cooling period allows the juices to thicken. Spoon the warm crisp into bowls. Top with a scoop of high-quality vanilla bean ice cream or a dollop of fresh whipped cream for the perfect finishing touch.
- Cook Time: 65 minutes