Oatmeal Apple Pear Crisp

Oatmeal Apple Pear Crisp created by ran02004

I've been making this (or versions of it) since I was 12 years old. This is an evolved version of the "Quaker Oatmeal Apple Crisp". It is easy to make and to play with, try adding some chopped walnuts to the crisp or use a completely different fruit for the filling, such as peaches. It's great warmed up in the microwave but it's equally good straight out of the fridge. Wonderful comfort food for winter or exam time. Very easily converted into vegan by substituting margarine for butter.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • While peeling apples and pears, keep them in the lemon juice so they don't turn brown.
  • Place apples in a greased shallow 9” square baking dish.
  • Sprinkle (2 tbsp) brown sugar, ground cinnamon, ground nutmeg and water.
  • Combine remaining dry ingredients in a separate bowl; add melted butter, mixing until crumbly.
  • Sprinkle crumb mixture on top of the apples.
  • Bake at 375°F for 30-40 minutes or until apples are tender.
  • Serve with vanilla ice cream or yogurt, great by itself too.
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RECIPE MADE WITH LOVE BY

@Xiney
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@Xiney
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"I've been making this (or versions of it) since I was 12 years old. This is an evolved version of the "Quaker Oatmeal Apple Crisp". It is easy to make and to play with, try adding some chopped walnuts to the crisp or use a completely different fruit for the filling, such as peaches. It's great warmed up in the microwave but it's equally good straight out of the fridge. Wonderful comfort food for winter or exam time. Very easily converted into vegan by substituting margarine for butter."
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  1. Camden's Mom
    This review is for the topping only, as I have yet to make the filling. This is my go to topping for any kind of crisp. In my opinion, it is perfect! I do occasionally add some nuts (usually chopped pecans) and if I have a filling I think will be on the soupy side I increase the flour to 1/2 cup. Other than that I follow the recipe exactly and it always comes out great!
    Reply
  2. Kathy K.
    Less, or no water depending on how ripe/juicy your fruit is. I added about 1/2 cup of cranberries-- added just the right surprise of tartness.
    Reply
  3. Kathy K.
    This turned out amazing! I added some frozen cranberries, too. The only thing I would change is either not adding water, or less water-- I was using very ripe pears, so they were already really juicy. Also, because I didn't have enough butter on hand, I used 1/2 of the amount of the butter and the other 1/2 Crisco butter flavor shortening. The topping was crumbly and crisp, delicioso!!. My husband couldn't stop eating it-- neither could I ;) Definitely print and keep worthy!
    Replies 1
  4. dajanniks
    This is a poorly constructed recipe with steps omitted and ingredients omitted. I'm sure that the intentions of the author were good. It appears from the title that this is apple/pear crisp and calls for a total of 5 cups of fruit to be prepared for this dessert yet, it only mentions adding the apples. It also states that the cook should keep the fruit in lemon juice to prevent it from turning brown. YIKES....have you ever submerged fruit into lemon juice??? Pucker up city........This needs to be explained better. What should be done is to briefly cover the fruit in acidulated water (lemon & water) to prevent the fruit sugars from turning brown. As for the rest of the recipe, what's with all of the water? When fruit is cooked it automatically releases LOTS of water/juice so no additional water is necessary. The streusel topping is ok. Omit the water and you will have a good result.
    Reply
  5. GuavaJelli
    Perfect crisp recipe! I Chose this because it called for oats, very little flour and melted butter (I needed to substitute coconut oil and GF flour due to allergies). It came out great. I used white peaches because I had a ton of them. They are a bit tart, and this recipe really made them nice and mellow without being overly sweet. I also sprinkled in some raisins because I thought the crisp reminded me of oatmeal cookies. No need to pre-soak them, after baking they were plump. Thanks for sharing! I may post my modified allergy-friendly version later.
    Reply
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