Apple Pear Crisp (3 Ww Points)

"Served this for Thanksgiving this year and it was a hit. Warm soft fruit with a crispy crunchy topping. A perfect way to celebrate the best of fall's bounty in a comforting but enlightened dessert. The fruit should total about 3 pounds and you should feel free to use your favorite varieties of apples and pears. (Although the NI information presented here suggests 4 points, the recipe builder states 3 points.)"
photo by DuChick photo by DuChick
photo by DuChick
Ready In:
1hr 5mins




  • Preheat oven to 375 degrees.
  • Prepare an 11 by 7 baking or casserole dish with a light coating of cooking spray.
  • Squeeze the juice of a half lemon in to a large bowl and add water. This will help keep the peel fruit from browning while you are peeling and cutting.
  • Peel and core the fruit. Slice into thinnish slices, suggestion is to cut the pears in eighths and the apples in tenths. As you are cutting place the fruit in the bowl of water and juice.
  • Mix together the remaining ingredients for the fruit layer in a small bowl. Drain the fruit and pour in the prepared baking pan. Toss together with the sugar and spice mixture.
  • In a medium bowl, combine the dry ingredients, flour through cinnamon.
  • Cut the butter into small cubes or slices into the bowl and mix with a fork breaking up the butter into small mini pea sized bits. (I find it easiest to do this by hand.) At the end, you will have a very fine crumb.
  • Add in the two tablespoons of pear puree and mix, the size of the crumbs will grow now with additional moisture.
  • Sprinkle the crumb coating across the top of the apples and pears.
  • Bake for 45 minutes until th fruit is bubbly and the top is crisped and browned. Actual cooking time will vary according to the thinness f the slices. Check about 5 minutes before the stated cooking time.
  • Serve warm or cold.

Questions & Replies

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  1. Toni, this is another winner! No one will guess that this is so healthy and low fat. I'd like to try this using Splenda rather than regular sugar and maybe add a few cranberries...ah, for next time! Delicious, sweet combination and generous servings! MERP'd for Potluck Tag.
  2. I have tried all sorts of crisps....I try not to eat to many but they are soooo good. The only thing about this recipe that I would change is using brown is so much richer. I also like to put cream on like a bowl of cereal for breakfast but anyway you serve it whether it be whipped cream, ice cream or 1/2 1/2...crisps are one of my favorite treats.<br/><br/>TJ
  3. Delicious and healthy too ( for a dessert that is).<br/>I think I would use less granny smith apples and more of the sweeter apples.<br/>Cranberries would be good as well as walnuts.<br/>Vanilla ice cream is a must!
  4. I needed a crisp recipe that made large servings, but were still around 200 calories. This one fit the bill and did not disappoint. Delicious! My apples were not very flavorful, so I added extra cinnamon and ginger. I can't wait to have more, this time with a skinny cow ice cream bar slid on top of it! Yum!
  5. Made this recipe using one pear, two Granny Smith and one Golden Delicious. Was definitely enough fruit. I tripled the cinnamon--which I'd do again--and doubled the oatmeal--which I would NOT do again, as it resulted in a hard instead of crisp topping. Very good recipe. Thank you for posting!


<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src= alt=Dirty /> <br /><a href=;current=kitchen-special-hot2-1.jpg target=_blank><img src= border=0 alt=Photobucket /></a> <br /><img src= alt=Image /><img src= alt=FFF#2 width=50% /> <br /><img src= alt=Image /><img src= alt=Image /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Adopted /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Photobucket /><img src= border=0 alt=PAC /><img src= border=0 alt=Photo /> <br /><img src= alt=/ /><img src= alt=/ /> <br /><img src= alt=/ /><img src= alt=ZWT3 /><img src= alt=width=50% /> <br /><img src= alt=/ /></p>
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