Apple and Pear Crisp

"From Front Range Living. nt"
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
Ready In:




  • Preheat oven to 350 degrees.
  • Peel, core and slice apples and pears.
  • Place pears and apples together in a large casserole.
  • Mix remaining ingredients together until it resembles coarse meal.
  • Sprinkle it on top of fruit.
  • Cook for 30 minutes, or until bubbling and cooked through.
  • Serve warm with ice cream.

Questions & Replies

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  1. Absolutely fantastic! I doubled the fruit (not the crumble) and added 1/4 c. oats to the mixture. It was fantastic. I made a 9x9 pan and ate half if it right away. Didn't need ice cream, just had a bit of whipped cream with it warm and it was PERFECT! I will double the crumble next was nice and crunchy. I baked at 400 for about 50 min to get the fruit "cubes" a chance to soften. Thanks!
  2. Since going applepicking (and pear-picking!), I've made the recipe 5 times in the last 2 weeks! :) I double the recipe which makes it loads more fruity and substantial. I add rolled oats , more than a pinch of ground cinn (maybe 1/4 tsp) and cook at 400 for 45 minutes. Every time I've made it, it's been eaten up and raved about!
  3. Superb recipe Sue. The blending of apple and pear were excellant the perfect ratio of tart and sweet. Thank you so much for sharing this simple, guest worthy dessert. I will be making this again often. Into my keeper box this goes.
  4. This was an excellent crisp. I love the flavors of the pears and the apples together. Made for Star Tag.
  5. We enjoyed this for dessert tonight with vanilla icecream and a dollop of cream and for the first time I did not have the DH say I prefer your apple pie and he did comment it was certainly better than the frozen commercial products. I would recommend using chilled butter especially if you make the crumble mix in a food processor (I used a mini one). I did not add the salt as I used low salted butter and used granny smith apples as we prefer their tarty taste. Thank you Sue L. Made for Recipe Swap #16 - May 2008.


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