Apple Pear Crisp

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What could be more comforting than a warm apple pear crisp on a chilly day? This easy recipe is perfect for a quick and satisfying dessert. The combination of apples and pears makes for a sweet and tart flavor that will leave you wanting more. Top it with ice cream for the ultimate treat.

One of my favorite things about fall is the crisp weather and delicious comfort food.

This apple pear crisp is the perfect autumn treat.

The slightly tart apples and sweet pears are baked with a crispy oat topping, making it the perfect combination of flavors and textures.

Serve this dish warm with a scoop of vanilla ice cream for the ultimate comfort food experience. Invite your friends over for a Fall-themed potluck and enjoy this tasty dessert together.

Ingredients for Making Pear Apple Crisp

  • Apples: The best apples for this recipe are the tart apples such as Granny Smith, Honeycrisp, or Braeburn. You will need 1 ½ pounds of apples, peeled, cored, and sliced.
  • Pears: I recommend Bartlett, Bosc, or Anjou pears.
  • Flour: Either all-purpose or all-purpose gluten-free flour works here.
  • Sugar: I used white sugar, but you could also use your favorite sugar substitute.
  • Cinnamon: Use fresh cinnamon for the most flavor. (That cinnamon that has been in the back of your spice cabinet for two years is going to be disappointing.)  If you like, add a touch of apple pie spice or nutmeg.
  • Lemon Juice: The lemon juice helps to keep the apples and pears from browning and provides a bit of acid that balances the dish..
  • Brown Sugar: I like brown sugar for the topping, but you could use coconut sugar if you prefer.
  • Butter: You will need ½ cup of butter, cut into bits. I used cold butter, but you could also use melted butter.
  • Oats: Use rolled oats, not quick oats or steel-cut oats.
  • Pecans: I used chopped pecans for the topping, but you could also use walnuts
  • Salt: Use a fine salt.

Topping Ideas

  • Caramel Sauce
  • Ice Cream
  • White Cream
  • Nuts
  • Chocolate Chips
  • Berries
  • Cinnamon

Frequently Asked Questions

For this recipe, I recommend using Granny Smith apples or a blend of apples that include Granny Smith. They are tart and have a firm texture, which makes them ideal for baking. However, you can use any type of apple that you like. If you prefer a sweeter crisp, then you can use Golden Delicious or Honeycrisp apples.

What are the Best Pears to Bake With?

In my opinion, Bartlett pears are the best type of pear to use for baking. They are sweet and have a soft texture.

You can use any type of pear that you like. If you prefer a tart crisp, then you can use Anjou or Bosc pears.

Do I Need to Peel The Apples and Pears?

Yes, I recommend peeling your apples and pears in a crisp. The skin can be left on, but I find the texture better without it.

Why is my Apple Crisp Not Crispy?

There are a few reasons why your apple crisp might not be crispy.

First, make sure that you are using rolled oats and not quick oats or steel cut oats. Second, make sure that you use cold butter.

If you use melted butter, it will cause the crisp to be dense and heavy. Finally, make sure that you bake the crisp until it is golden brown and bubbly.

Can I Make this Apple Crisp Gluten Free?

Yes, you can make this crisp gluten-free by using gluten free flour and oats.

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  • 9 x 9 baking dish or cast iron skillet
  • Mixing bowls


Leftover apple and pear crisp should be stored in an airtight container in the refrigerator. It will keep fresh for up to 5 days.

Can I Freeze Leftover Crisp?

Yes, you can freeze leftover crisp. Place it in a freezer safe container and it will keep fresh for up to 3 months.

How to Make Apple and Pear Crisp

First, start by preheating your oven to 375 degrees F. Then, grease a 9 x 9 baking dish with butter or oil. (You can also use a cast iron skillet.)

Next, add your apples and pears to a large bowl.

In a separate medium bowl, whisk together the flour, sugar, and cinnamon.

Toss the flour mixture with the fruit and lemon juice until everything is evenly coated.

Then, arrange the fruit in the prepared baking dish. In a medium bowl, combine the brown sugar, butter, rolled oats, chopped pecans, and salt.

Use clean fingers to work the butter into the dry ingredients until the mixture resembles a coarse meal.

Spoon the mixture over the fruit. Bake for 1 hour or until browned and bubbly.

Let cool for 10 minutes before serving.

Serve with ice cream, whipped cream, or your favorite topping. Enjoy!

What could be more comforting than a warm apple pear crisp on a chilly day? This easy recipe is perfect for a quick and satisfying dessert. The combination of apples and pears makes for a sweet and tart flavor that will leave you wanting more. Top it with some whipped cream or ice cream for the ultimate treat.

  • peeled, cored, and sliced
  • peeled cored, and slice
  • all purpose flour
  • cut into bits
  • Preheat the oven to 375 ° F. Grease a 9 x 9 baking dish with butter or oil. (You can also use a cast iron skillet.)
  • Place the apples and pears in a large bowl.
  • Whisk together the flour, sugar, and cinnamon in a medium bowl.
  • Toss the flour mixture with the fruit and lemon juice.
  • Arrange in the prepared baking dish.
  • In a medium bowl, combine the brown sugar, butter, rolled oats, chopped pecans, and salt.
  • Use clean fingers to work the butter into the dry ingredients until the mixture resembles a coarse meal.
  • Spoon the mixture over the fruit.
  • Bake for 1 hour, until browned and bubbly.
  • Let cool for 10 minutes before serving.
  • Serve with whipped cream or ice cream, if desired. Enjoy!

Apples and pears are ideal fruits to use in baking: from cakes to pies, here are some suggestions for simple and delicious desserts at home.

Desserts with apples and pears, the fruits of September

What’s better than the scent of a freshly baked apple pie? Apples and pears are the perfect fruits for making delicious desserts, from classic pies to muffins, without forgetting strudel, fritters and soft cakes. Ideal for health, apples will accompany us for several months in all their varieties: rich in minerals, low in sugar and very low in calories (remember the saying “an apple a day keeps the doctor away”?). Pears are also a valid ally for our health: they boast abundant vitamins, fibres and antioxidants, and help promote intestinal transit. Curiosity: both apples and pears are considered “false fruits,” because in both cases what can technically be defined as fruit is their core. But let’s move on to more tempting topics: here are four desserts with apples and pears not to be missed this fall.

Muffins with Apples

380 g flour

150 g butter

3 golden or renetta apples

2 Tbsp. sugar

2 Tbsp.  honey

¾ cup of milk

1 packet of yeast

2 tsp powdered cinnamon

For the garnish:

1 Tbsp. sugar

1 tsp cinnamon

Butter and flour for the ramekins

Place honey and butter in a saucepan and while stirring, heat over very low heat until the butter is melted. Break the eggs into a small bowl, add the milk and beat a little with a fork. Peel the apples, core them and cut them into small cubes. Sift the flour with the yeast into a large bowl, add the sugar and cinnamon and mix. Make a hollow in the middle and pour in the mixture of eggs and milk, butter and honey and apples. Mix with a wooden spoon without working the mixture too much, it needs to be a bit chunky. Generously grease and flour six ramekins or muffin tins and distribute the mixture. Sprinkle the tops with sugar and cinnamon, bake in a hot oven at 200°C for 30 minutes, or until the muffins are puffed and golden.

Apple fritters

3 renetta apples

150 g flour

1 whole egg

1 egg white

1 glass of milk

Juice of ½ lemon

Peanut oil for frying

Sift the flour into a bowl, then add the egg, a pinch of salt, a teaspoon of sugar and enough milk to obtain a smooth mixture. Cover the batter and let it rest for an hour. Peel the apples whole, core them and cut them into horizontal slices to obtain large rings. Sprinkle them with lemon juice and dust with sugar. Heat the oil in a pan, beat the egg whites until stiff and add them gently to the batter. Dip the apple slices in the batter and gently drop them in the oil, flipping only once. Place the fried apples on a double sheet of kitchen paper and sprinkle with sugar.

Pear and almond crostata

For the brisée pastry

200 g flour

100 g butter

For the filling

3 ripe kaiser pears

250 g milk

3 egg yolks

60 g sugar

50 g almond flour

50 g slivered almonds

1  vanilla pod

½ tsp powdered cinnamon

1 bag of baking weights for the crust

Prepare the brisée pastry crust with the indicated ingredients. While the dough rests, heat the milk with the vanilla pod slit down the length. Place the egg yolks in a bowl, add sugar and beat with a whisk for a few minutes then pour in the hot milk and, stirring constantly with a wooden spoon, cook the cream over very low heat until thick, never reaching the boil. Remove from the heat, discard the vanilla pod and mix in the almond flour with the cream. Grease and flour a cake pan, arrange the dough on the floured pastry board and roll it out with a rolling pin, making a disk about half a centimetre thick. Wrap the disc of dough around the floured rolling pin and spread it out on the cake pan. Cover the dough with baking paper, letting it overhang and fill the cavity with weights to keep it in shape during baking. Bake in a hot oven at 200°C for 20 minutes. Peel the pears and cut them into thin wedges. Remove the cake from the oven, remove the paper and weights and arrange the pear slices on the bottom of the tart, arranging them to radiate with some overlapping. Pour in the cream, sprinkled with cinnamon and put back in the oven for 10 more minutes. Scatter the almond slivers on the surface and continue baking for 15 minutes.

Pear Cake

For the pears in syrup

4 williams pears

150 g sugar

1 vanilla pod

For the cake

½ l milk

100 g sugar

30 g butter

2 Tbsp. liqueur

Peel the pears, divide them in half, remove the part of the core that houses the seeds and dab them with lemon juice to prevent discolouration. Put the sugar in a saucepan, add 3.5 dl of water, the lemon zest and the vanilla pod split down the length. Bring to a boil and, as soon as the sugar has melted, put the half pears in the saucepan and cook gently for five minutes. Remove the saucepan from the heat and let the pears rest, soaking in the syrup, for a few hours. When ready to bake the dessert, butter a non-stick cake pan, drain the pears, dry them with kitchen paper and arrange them in a star shape in the pan, cut side down. Sprinkle the ladyfingers lightly with the liqueur and arrange them on top of the pears. Heat the milk with the sugar, the vanilla pod split lengthwise and a pinch of salt. Beat the eggs in a bowl and, while whisking, add the boiling milk. Slowly pour half of the mixture into the pan, pressing on the biscuits to soak them well then add the rest of the mixture. Scatter a few flecks of butter on the surface and place the cake pan in a hot oven at 200°C in a bain-marie double boiler (place it on the oven tray and pour an inch of water into the tray). Bake for about 45 minutes. If the surface tends to brown too much, shield the pan with aluminium foil. Let the cake cool completely before turning it over onto a plate.

by Michela Becchi

If you’re in the mood for something warm and sweet, this Apple, Pear, And Blueberry Crumble is the answer. This delicious crumble may be served as a dessert or a treat at any time of year. You can serve it with ice cream, yogurt, or whipped cream on top for an extra sweet treat!


This Apple, Pear, And Blueberry Crumble is so comforting in colder months when you want a warm dessert! It is delicious served alone, or you can even pair it alongside some ice cream, yogurt, or whipped cream. Honestly, given this lightened up version, I could totally justify having this for breakfast as well!

In this specific recipe, sweet apples are combined with juicy pears and tart blueberries to form a filling that is then finished off with a decadent topping that has notes of oats, brown sugar, cinnamon, and nutmeg throughout. This dessert is simple yet spectacular, and it’s even an option you could proudly serve while entertaining guests.


Before we begin, let’s talk about crumbles. What exactly is a fruit crumble anyway? A crumble is a warm dessert that is made of baked fresh fruit with a streusel crumb topping. As the fruit bakes, the juices seep throughout, making it even more sweet without needing to add more sugar. The topping is typically made from a decadent mixture of oats, flour, butter, and sugar, with the option of adding chopped nuts if you desire.

Cobblers, crisps, and crumbles are all common baked fruit desserts with a pastry topping. Crisps and crumbles are very similar, with their main ingredient being fresh fruit, baked with a streusel-like topping until the fruit is soft and tender.


  • It’s unbelievably simple to make.
  • You can make it at any time of year.
  • It can be served either warm or cold with a dollop of ice cream, yogurt, or whipped cream.
  • When using fruit that is already in season, it can be an inexpensive dish to make.
  • It provides the perfect combination of sweet and tart flavors in a single bite.
  • With most of the sweetness coming from the baked fruit, you don’t need to add a lot of sugar.


  • Knife
  • Cutting board
  • Microplane grater
  • Two large bowls
  • Spoon
  • 8×8 baking dish

  • Fresh fruit: I’m using thinly sliced apples and pears, along with some blueberries.
  • Lemon juice and zest: This adds a hint of tartness while also preventing the cut fruit from turning brown as quickly. If you don’t have a fresh lemon on hand, you can use bottled lemon juice.
  • Brown sugar: While the fruit is already pretty sweet, the brown sugar just takes it up a notch.
  • Corn starch: Corn starch will help the juices from the fruit thicken a bit.
  • Salt: Always use a pinch of salt when you’re baking to balance out the sweetness!
  • Old fashioned oats: Any kind will do! I prefer Quaker brand.
  • All-purpose flour: This will help bring the oat topping together.
  • Spices: Cinnamon and nutmeg add some warmth to this dish that can’t be beat.
  • Light butter: You can also use regular butter if you prefer.
  • Cooking spray: No one wants their crumble sticking to their baking dish!


  • Using a knife and cutting board, peel the apples and pears if desired. Then, thinly slice the apples and pears.
  • Juice and zest the lemon.
  • In a large bowl, mix together the apples, pears, blueberries, lemon juice, lemon zest, half of the brown sugar, corn starch, and salt. This is your crumble filling.
  • Next, spread the filling into the 8×8 baking dish.


  • In another bowl, combine the oats, flour, the remaining brown sugar, cinnamon, nutmeg, and melted butter.
  • This topping mixture will be crumbly, and that’s how you want it!
  • Then, sprinkle the topping on top of the filling. It does not need to cover the whole surface.


  • Finally, bake for 30-35 minutes until the topping is golden brown.
  • Serve warm with ice cream, yogurt, or whipped cream. This can also be served cold if desired.


While you can make various types of fruit crumbles, in this recipe I’ve used apples, pears, and blueberries. Here are some tips and tricks to help guide you along the way as you consider your options.

  • For the best apple for your crumble, you’ll want to select a type that can withstand the baking process. Be sure to look for a crisp, tart variety like Honeycrisp or Granny Smith. If you happen to have both on hand, you can mix them together. Of course, crumbles can be made with other apple varieties such as Gala, Jonagold, Pink Lady, Braeburn, Golden Delicious, Red Delicious, Fuji, or Cortland.
  • As for the pears. Bosc, Anjou, Bartlett, Concorde, and French Butter pears are all excellent choices for baking pears because they retain their shape and flavor even when cooked at high temperatures. Also, they don’t turn brown as quickly after they’ve been sliced.
  • Finally, let’s discuss the blueberries. Frozen fruit is a great alternative to fresh fruit when baking. If you don’t have access to fresh blueberries, you can certainly make do with frozen blueberries instead.

No. A cobbler is a fruit-based dessert that is typically made with a top crust of pie dough or biscuits without a bottom crust. On the other hand, a crumble is a fruit-based dessert that is similar to cobbler but has a streusel topping that is typically made with oats, flour, butte, and sugar.


Yes. Crumbles and crisps are essentially the same dessert, and the terms are often used interchangeably.


A pie is not the same dessert as a crumble or crisp. A pie has a bottom crust on which a filling is placed, and then it is finished off with an additional crust on top, whereas crumbles and crisps do not have a bottom crust layer. Crumbles and crisps simply have a streusel topping on top of a fruit filling.


Yes, you can use other fruits in place of what is listed in this recipe. In fact, you can use any combination of fruits that you prefer. Have fun experimenting!


The lemon juice adds a hint of tartness, and it also keeps the sliced fruit from turning brown.


Brown sugar hardens as its natural moisture begins to evaporate. Unless it is stored properly, the soft sugar granules will harden into a lump. While it is still safe to eat in its solid state, there’s no way to measure it out accurately for a recipe until it has softened up again.


Happily, there are several easy and quick ways to soften brown sugar that has hardened while being stored.

Here are several options to consider:

  • In the microwave: Simply place the brown sugar in a microwave-safe bowl, top with a damp paper towel, and microwave for ten seconds at a time until the sugar is soft and crumbly again. In between sessions in the microwave, use a fork or spoon to help break up the lump of brown sugar. Be careful not to microwave it for too long, as you don’t want it to melt or burn. Also, make sure to handle it carefully because the sugar will likely be very hot.
  • In the oven: Heat your oven to 250°F. Place the brown sugar in an oven-safe bowl and put it in the oven for two minutes at a time until the sugar is soft, using a fork or spoon to help break up the lump along the way.


If brown sugar is stored properly, it is less likely to become a hardened lump. The best way to store brown sugar is in a dry pantry in an airtight container either with a marshmallow or a piece of terra cotta. You can even find terra cotta sugar savers that come in all sorts of cute shapes like bears, leaves, and more.


Yes! You can prepare your crumble in advance and store it in the refrigerator to bake within 2-3 days, or you can freeze your assembled crumble to bake up to six months from when it was made.


When considering which apple to use, you’ll want to choose one that is firm enough to hold its shape during the baking process. In this recipe I used Honeycrisp apples, and I have also used Granny Smith apples in the past. You can even use a combination of your favorite apples if you happen to have both on hand!

  • Honeycrisp: Distinctly sweet and crisp
  • Granny Smith: Tart and crunchy
  • Gala: Crisp and very sweet
  • Jonagold: Tart and crisp
  • Pink Lady: Crunchy and the perfect balance of sweet and tart
  • Braeburn: Sweet and moist, while able to hold its shape well
  • Golden Delicious: Crisp and sweet
  • Red Delicious: Crunchy and mildly sweet
  • Fuji: Crunchy and very sweet
  • Cortland: Juicy and a bit sour


Choosing the best pear for baking depends on the outcome you’re hoping to achieve. Are you wanting the pear to hold up and keep its shape, or are you wanting the pear to fall apart during the cooking process? In the case of a crumble, you’re wanting to look for a pear that will hold its shape as it withstands higher temperatures. In this recipe, I used green Anjou pears, and I have also used Bosc pears as well.

  • Bosc: Crisp and sweet
  • Anjou: Firm, juicy, and mild-flavored
  • Concorde: Juicy and smooth with a hint of vanilla
  • French Butter: Juicy and buttery with a hint of lemon


In addition to the apples, pears, and blueberries that are used in this recipe, peaches, plums, cherries, raspberries, blackberries, and strawberries are more wonderful examples of fruit that are perfect for baking.


Yes, bottled lemon juice is a perfect substitute if you don’t have a fresh lemon on hand.


Because it contains butter, the crumble should be kept refrigerated. After baking, allow it to cool before placing it in an airtight container. If you don’t have a container that is large enough, you can cover it with plastic wrap or aluminum foil. It will last at least 4-5 days in the refrigerator.


The method you use to reheat this Apple, Pear, And Blueberry Crumble will have an impact on the final flavor and texture of the dish. A crumble that is reheated in the oven retains a crispy topping, while reheating it in the microwave results in a more softened topping. (Both are equally as delicious, by the way!)

If you’re in a hurry to eat or don’t want to reheat the entire pan, you can heat up individual portions in the microwave. In this case, you would pop it in the microwave for about 30 seconds to a minute until warmed through.

When reheating a frozen whole crumble, place it in the refrigerator overnight until it has completely thawed. Then, preheat your oven to 350°F. When the oven is ready, place the crumble in it and heat for 15-20 minutes, or until warmed through.


This Apple, Pear, And Blueberry Crumble can be frozen, which means you can make several batches ahead of time. This is especially helpful during the holidays to save time or to give as gifts. Crumbles can be frozen both baked and unbaked.


This Apple, Pear, And Blueberry Crumble makes six servings. Each serving comes out to 188 calories, 4 WW Green SmartPoints®, 4 WW Blue SmartPoints®, and 3 WW Purple SmartPoints®.

Go here to calculate your own WW PersonalPoints™ for this recipe.


  • Two large bowls
  • 8×8 baking dish
  • Quaker old fashioned oats
  • all purpose flour

Recipe URL:

With a super simple method and a most delicious flavor, these Baked Pears are a favorite snack for babies, toddlers, and us parents. I love that they are yummy both warm and cold, and that they’re a great way to use up pears.

I’ve been making sliced Baked Apples for years and years and recently started to use the same method on pears. Oh my gosh, I wish I’d tried this sooner because it’s both easy and so darn yummy!

I love that it’s such an easy way to transform fruit, even if it’s a little underripe, and that I love it as much as my kids do.

Plus, you can serve them warm or cold, on their own or with other foods. Win, win!

We honestly love them as a stand alone snack or as a side dish with a meal. They’re so good with oatmeal and yogurt, but also work well with something like roasted chicken. (Similar to our Sauteed Pears.)

And you can make them with any type of pears you might have.

Ingredients You Need

To make this recipe, you need just three simple ingredients. Here’s a look:

  • Pears: I use Bartlett usually, but any kind will work.
  • Butter or coconut oil: There’s not much flavor difference here, so use the one you have or prefer.
  • Cinnamon: This adds a nice bit of spice.

TIP: You can add a little vanilla extract or other warm spices such as ground ginger if you like.

Step-by-Step Instructions

Here’s a look at how to make this recipe. Scroll down to the bottom of this post for the full information.

  • Wash and dry the pears.
  • Cut into 1/2-inch thick slices. Discard the stems. (I leave the peel on but you could peel them if your kids prefer it that way.)
  • Toss with melted butter or oil and cinnamon. Spread the pears flat in a baking dish.
  • Bake until soft when poked with a fork. Different varieties and ripenesses of pears may make the baking time a little different.

TIP: If your pears are super firm, they may take a little longer to cook. That’s totally fine, no worries!

What is the best way to cook a pear?

I love baking them in the oven because it’s so easy to prep them and let the oven do the work.

Do I have to peel pears for baking?

No, you do not have to peel pears for baking. The peel softens nicely. You can of course peel them if you prefer, but I usually leave it on.

Can I bake an unripe pear?

Yes, you can use this method to bake an unripe pear (or a ripe one). You may just need to bake them for a little longer.

Can I serve these baked pears for baby?

Yes, they are a great way to serve pears to a baby. To serve them baby led weaning style, offer a cooked slice to baby and let them feed it to themselves. (Usually, they’ll simply spit out the skin.)

Other Pear Recipes to Try

If you have extra pears or just love pears, you might also like:

Serving Suggestions

You can offer this recipe with Oatmeal, Yogurt, or as part of a simple kid’s lunch. You can also serve them as a side dish alongside Chicken Tenders, Fish Sticks, or Pan-Seared Chicken.

How to Store

Store, once cooled, in an airtight container in the fridge for up to 5 days. You can reheat them briefly in the microwave (about 15-30 seconds is usually plenty) or serve them cold.

You could also freeze them in a freezer bag with as much air removed as possible for up to 3 months. Thaw overnight in the fridge.

Best Tips for Success

  • Serve warm or cold, either on their own or with yogurt, oatmeal, or as a side for something like roasted chicken.
  • I prefer to leave the skin on both because it’s easier and because my kids don’t mind it. You can remove it if you prefer.
  • Any variety of pear will work for this recipe. I usually use Bartlett.
  • You can add a little vanilla extract or other warm spices such as ground ginger if you like.
  • To serve them baby led weaning style, offer a cooked slice to baby and let them feed it to themselves. (Usually, they’ll simply spit out the skin.)

Related Recipes

I’d love to hear your feedback on this recipe if you try it for your family, so please comment and rate the recipe below!

  • Preheat oven to 375 degrees F.
  • Place the butter or oil into a pie plate or baking dish. Warm in the oven for a few minutes to melt. Remove from oven.
  • Slice the pears into approximately 1/2-inch slices and discard the cores. Place into the baking dish with the oil.
  • Add the cinnamon and toss to combine.
  • Bake for 24-26 minutes, or until tender when poked with a fork. (Under ripe pears may take a few extra minutes; very ripe pears may take a little less.)
  • Serve warm or store to serve later.

This delicious Apple Pear Crisp recipe is bursting with cinnamon-spiced fruit. Serve warm with vanilla ice cream for a delicious fall dessert! If you’re looking for an easy and delicious dessert for your Thanksgiving table, this Apple Pear Crisp is it! Tender, perfectly spiced pears and apples topped with a delicious oat and pecan crisp.

This is the perfect low-effort dessert that still feels and tastes impressive. This easy Apple Pear Crisp is made the old fashioned way and is perfect with a scoop of vanilla ice cream.

The Best Apple Pear Crisp Recipe

While I do adore traditional fruit pies with flaky pie crust, crisps can be much easier and equally show-stopping. Another welcome benefit during the busy holiday season! When you’re bogged down making an entire Thanksgiving spread, easy desserts are a huge reprieve.

This Apple Pear Crisp has all the delicious flavors of an apple pie, but is much easier to assemble and just as impressive. The apples and pears in the filling are perfectly tender and their flavors really shine. The crisp is perfectly spiced with old fashioned oats and chopped pecans for texture. All these components really make this the best Apple Pear Crisp recipe ever!

If you’re looking for an easy and delicious dessert to add to your thanksgiving table, keep reading!

Cobbler vs Crisp

A cobbler is a baked fruit dessert with either a thick, biscuit-like dough or thinner cake-like batter baked with the fruit. The cake-like batter version is more often found in the South and considered more old-fashioned. Since blueberries are so delicate, they really hold up better in a cake-like batter cobbler. If you’re looking for a cobbler recipe, try my Wild Blueberry Cobbler.

A crisp is fruit baked with a crumbly topping comprised of butter, flour, and sugar (sometimes with the addition of oats, nuts, and other ingredients). I also LOVE a good crisp and if you do too, check out my other recipes for APPLE PECAN CRISP and STRAWBERRY CRISP.

Why You’ll Love this Recipe

Feeds a crowd – This an easy recipe to prep for a huge crowd making it a favorite for the holidays. You can double the recipe and bake it in a 9×13 to serve a whole host of people.

Minimal Prep – All you need are two mixing bowls and a baking dish! The whole recipe comes together in about 10 minutes. All you have to do is mix up the crisp topping and toss the fruit with sugar and spices and bake. It’s that easy!

How to Make Apple Pear Crisp

This recipe is perfect for the holidays and so easy to throw together!

Tools Needed

  • Apples. I love honey crisp for this recipe, but use any firm, slightly tart and sweet apple.
  • Pears. Bartlett pears are my favorite here. Make sure your pears are ripe, but not super soft.
  • Oats. Old fashioned oats give the crisp topping lots of texture. You could use instant oats if that’s all you have, but don’t use steel cut.
  • Pecans. I love some chopped pecans in the crisp topping. If you don’t like pecans, you can omit them or swap in another nut like walnuts, almonds, or even cashews.
  • Butter. Butter gives our crisp topping great flavor. I love using salted butter to balance out the sweet, but you can use unsalted butter as well.
  • Brown sugar. Light or dark, it’s up to you!
  • Maple syrup. A touch of pure maple syrup really enhances the flavor. My favorite is the bourbon barrel aged maple syrup from Trader Joe’s!
  • Flour. Just use all-purpose flour here. If you’re looking to make this recipe gluten-free, you can swap in oat flour.
  • Spices. Cinnamon, cloves, and nutmeg make the crisp topping perfectly spiced. You could swap in some pumpkin pie spice if that’s what you have.
  • Corn Starch. Corn starch will thicken the filling and is gluten-free.

The Process

  • Make the topping. I always make the topping first so that I can chill it in the fridge while I work on the filling. Mix the dry ingredients together with a fork and then drizzle in the melted butter. Mix until the crisp topping is clumpy. Refrigerate while you work on the filling.
  • Peel and slice the fruit. Peel the apples and pears and slice them into thick-ish slices, somewhere between 1/4″ and 1/2″.
  • Make the filling. Toss the sliced apples and pears with the filling ingredients until the corn starch is well-mixed in. Spread the filling evenly in a greased 2 qt baking dish.
  • Top and bake. Remove the topping from the fridge and evenly distribute over the top. Spread the diced pieces of butter over the crisp topping. Bake at 350 F for 50-60 minutes, until the topping is golden brown and the filling is bubbling. Cool for 20 minutes before serving.

Tips for Making Apple Pear Crisp

  • I tested the recipe with Bosc pears, but they lacked flavor. Instead, I prefer sweet and juicy Bartlett pears for this dish. Make sure that the pears are ripe, but not too soft so that they don’t turn to mush.
  • Don’t slice the apples or pears too thin. They will break down as they bake, so you don’t want them to completely disintegrate in the oven. Some visible slices in your filling are ideal.
  • Before baking, dot the top with pieces of butter. Yes, there’s butter in the crisp, but adding a little more to the top makes the topping so good with no dry parts.
  • For the best apple crisp, you want to bake it uncovered. This ensures a perfectly crispy topping every time.
  • Enjoy this Apple Pear Crisp warm or room temperature! Top with a scoop of vanilla ice cream and a drizzle of caramel sauce for an extra delicious dessert.
  • To make this dessert gluten-free, swap in some oat flour for the all-purpose flour in the topping. The filling is already gluten-free thanks to the corn starch.

Best Fruits for Apple Pear Crisp

When you select apples for Apple Pear Crisp, you want to make sure that the apples have plenty of flavor and texture. Choose an apple that will still have texture after cooking, so skip the red and golden delicious. Opt for Granny Smith, Pink Lady, Fuji, Gala, or Honey-crisp depending on your preferences.

I have tested this recipe with a variety of different pears, and my favorite (by far) are fresh Bartlett pears. Look for fruit that’s ripe and sweet — but not overly ripe or too soft. The pears will break down and soften in the oven, and you don’t want them to turn to total mush. I also think Bartlett pears have the best “pear” flavor that really comes through when baked.

Storing and Reheating Apple Pear Crisp

  • Make Ahead: You can make this dessert up to 2 days in advance. To do so, bake the crisp according to recipe instructions. Allow to cool completely, cover, and refrigerate. Re-warm in the oven, covered with foil at 350 F for 20 minutes, then uncover for 10 more.
  • Storage: If you plan to enjoy the crisp on the same day that it is baked, then you do not need to refrigerate it before serving. If you don’t plan to serve the crisp on the same day as baking, then the dessert needs to be refrigerated overnight.
  • This Apple Pear Crisp will keep in the refrigerator for at least 2-3 days.
  • How to Reheat: To reheat, warm the crisp in a 350°F oven (uncovered) for 20-25 minutes, or until heated through. You can also microwave the crisp in increments, but you will sacrifice some of the crispness in the topping.

More Fall Dessert Recipes to Try Now

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Crisp Topping

  • old fashioned oats
  • chopped pecan pieces
  • fine sea salt
  • freshly grated nutmeg
  • (1 stick, 4 oz) salted butter, divided

Apple Pear Filling

  • large honey crisp apples, peeled and sliced
  • ripe, but firm, Bartlett pears, peeled and sliced
  • pure maple syrup
  • vanilla bean paste, or vanilla extract
  • fine sea salt
  • Melt 6 tablespoons of the butter in a small dish in the microwave and then cool slightly. Dice the other 2 tablespoons into small pieces.
  • In a small mixing bowl, mix the flour, oats, sugar, pecans, spices, and salt. Drizzle in the melted butter and mix with a fork until clumps form. Transfer the crisp topping to the fridge while you make the filling.
  • Preheat an oven to 350 F. Lightly butter or grease a 2 qt baking dish.
  • In a large mixing bowl, mix the apples and pears with the sugar, maple syrup, salt, vanilla, cinnamon, and corn starch. Toss everything together until well combined and the corn starch is evenly mixed.
  • Spread the filling into the prepared baking dish in an even layer with any of the juices from the filling. Remove the topping from the fridge and evenly spread over the filling. Dot the top with the remaining diced butter.
  • Bake for 50-60 minutes until the topping is golden brown and the filling is hot and bubbling. Remove from the oven and rest 20 minutes before serving.

This recipe can be doubled to fit in a 9×13 baking dish.

This Caramel Apple Pear Crisp recipe is a classic dessert full of flavor with sweet apples and pears baked in a creamy caramel sauce with a buttery oat topping. Easy to make and enjoy for special occasions, holidays, or a weeknight treat.

Classic fall dessert

Caramel and apples are the best fall combination of flavors. The sticky sweet caramel covering a warm apple just bursts with flavor. Now add juicy pears, a hint of cinnamon, and a buttery oat topping and it becomes the most amazingly delicious dessert.

Caramel Apple Pear Crisp is an absolute show-stopper. Everyone is familiar with apple crisp but the caramel and pears make it extra special. It is still a simple yet tasty dessert that everyone will enjoy with a big scoop of vanilla ice cream melting over the top. Easy enough for a weeknight treat but always a hit at Thanksgiving, Christmas, or any holiday meal.

  • Apples– truly any type of apple will taste fantastic in this dessert with only subtle differences. For a more crispy apple, try Granny Smith or Honeycrisp. For a softer and slightly sweeter apple, try Gala or Fuji.
  • Pears– most varieties of pears work for this recipe. Bartlett, Bosc, or Anjou are commonly found and pair nicely with apples.
  • Caramel– either homemade or jarred would taste fantastic. Premade caramel is often found in both the fresh produce section and the ice cream topping section in grocery stores.
  • Old-fashioned oats– the key ingredient in the crispy topping. Quick oats could also be used but will have a slightly more powdery texture similar to flour.
  • Lemon juice– this helps to keep the apples and pears from browning too quickly.
  • Butter– it is easiest to crumble when it is softened but still cool.
  • All-purpose flour
  • White granulated sugar
  • Brown sugar
  • Ground cinnamon
  • Salt

How to make it

This is so simple to make. All you have to do is:

  • Make topping- mix together oats, flour, brown sugar, cinnamon, and salt together in a medium-sized bowl. Then add the cubed butter and make the crispy top. The best way to do this is with a pastry cutter, a fork, or by using your hands. Keep mixing until there are pea-sized pieces. Set this aside in the refrigerator until ready to put it on top.
  • Mix filling– add flour, white sugar, and cinnamon to a small bowl and set this aside.
  • Prepare the apples and pears– peel, core, and thinly slice the apples and pears and place them in a large bowl. You will want them to be around 1/4 inch in thickness. Toss them with lemon juice to keep them from browning too quickly. Now add the filling mix and stir it all together so that all of the apples and pears are covered in the cinnamon sugar. Pour them into the baking pan.
  • Bake– leave it uncovered and bake for around 45 minutes. The apples and pears will be softened, the caramel filling will be bubbling, and the oat top will be slightly browned and crispy.
  • Enjoy– serve it warm by itself or with a big scoop of vanilla ice cream. Drizzle a little more caramel over the top for an extra burst of sweetness.

mix fruit filling

mix oat streusel topping

add in butter

crumble until pea-sized

cut, peel, and mix apple/pear filling together

drizzle caramel sauce on top

add crumble topping and bake


This recipe works well as an Apple Crisp or Pear Crisp. Just use all of one fruit.

If it tastes a little too sweet, reduce the granulated white sugar in half for the filling or leave out the caramel sauce.

Try different fruit combinations like apple cranberry or pear blueberry.

Make ahead and freezing options

This dessert is easy to make ahead. Just prepare as directed before baking and cover. Refrigerate for up to 24 hours. Add a few extra minutes of baking time for a cold crisp.

You can also freeze it! Be sure it is tightly covered and freeze an unbaked crisp for up to three months before baking. Allow it to thaw overnight in the refrigerator before baking.

Does Apple Pear Crisp need to be refrigerated?

This dessert does not need to be refrigerated. Cover in an air-tight container and it will last at room temperature for up to 2 days. However, the crisp will last up to 5 days if refrigerated.

What is the difference between a crisp and a crumble?

The only difference is that a crisp has oats in the streusel topping and a crumble does not.

Why is my filling runny?

If the crisp filling is a little runny, be sure to allow it to cool for at least 15 minutes before serving. The filling will thicken as it cools.

More delicious dessert recipes

Fruit Filling

  • granulated white sugar
  • homemade or jarred (plus a little extra to drizzle on top)

Oat Streusel Topping

  • Preheat oven to 350 degrees Fahrenheit. Spray or grease a 9×13 inch pan and set aside.
  • Prepare oat topping– in a medium-sized bowl, mix together oats, flour, brown sugar, cinnamon, and salt. Then add the cubed butter and mix together with a pastry cutter, a fork, or by using your hands until you have pea-sized pieces. Set aside in the refrigerator until ready to use.
  • Prepare filling– in a small bowl, mix flour, white sugar, and cinnamon and set aside.
  • Peel, core, and thinly slice the apples and pears around 1/4 inch in thickness and place them in a large bowl. Toss with lemon juice to keep from browning too quickly. Now add the cinnamon sugar filling mixture and stir together until all of the apples and pears are covered. Pour into the baking pan.
  • Drizzle the caramel over the top of the apples and pears. Sprinkle the streusel oat topping over the top of the apples and pears.
  • Bake uncovered for 45 minutes or until fruit is soft and topping is crispy and slightly golden brown. Allow to cool at least 15 minutes before serving. Enjoy!

* Allow the crisp to cool for at least 15 minutes to allow the filling to thicken.

* Caramel sauce can be found in the produce section and the ice cream topping section at the grocery store.

* Make-ahead before baking and store in the refrigerator for up to 24 hours or in the freezer for up to 3 months.

~Nutritional value and cook times vary due to differences in appliance temperatures and product selection.

Let us know how it was!

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

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Prep: 25 min. Bake: 1 hour + cooling

When my sister Catherine made her apple cake for me, I knew I needed the recipe. For my version, I added some pears from the trees on our acreage. The resulting apple-pear cake is so moist and tastes so good. Now every time I make it, people want my recipe. —Mary Ann Lees, Centreville, Alabama

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  • In a large bowl, combine the first 8 ingredients. Combine dry ingredients; stir into the fruit mixture.
  • For frosting, in a large bowl, beat the cream cheese, confectioners’ sugar and butter until smooth. Beat in the milk and vanilla; frost cake. Store in the refrigerator.

Nutrition Facts

1 piece: 613 calories, 30g fat (6g saturated fat), 43mg cholesterol, 306mg sodium, 84g carbohydrate (60g sugars, 3g fiber), 5g protein.

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