A classic Apple and Pear Crisp for Fall? Who wouldn’t want to make that! Add some ice cream and it’s perfection.
I love making crisps, they’re one of the easiest desserts to whip up! Cut up some fruit (unless you’re using berries – put those in whole), pulse butter, flour, and sugar in a food processor, and you’re more than halfway there. I have a few more additions in this recipe for my Apple and Pear Crisp, read the recipe (and maybe even make it) to see what they are!
Want to know a cool thing about a crisp? You can take one recipe and substitute other fruits into the mix. Want to use peaches instead of apples and pears? Berries? DO IT.
Oh, and don’t worry about not having enough crumble topping (don’t you hate it when that happens?), this recipe makes more than enough!
- Gluten-Free Flour – I love using Cup4Cup, a 1:1 gluten-free flour substitute.
- Ground Ginger – I like to use a tiny amount with the fruit mixture because I LOVE ginger and I find that a hint of it goes a long way. However if you don’t have any, nothing to worry about, it’ll still be delicious with it. Feel free to substitute some cinnamon.
- Apple Cider Vinegar – I think that the apple cider vinegar is really nice here, but if you want, you can always substitute with some lemon juice.
- Maple and Almond Extracts – I like this mixture for this recipe, but if you’d only like to use one, that’s okay too! Or if you only have vanilla extract at home, you can also use that here instead.
Typical Fall Apple and Pear Crisp
- Large Mixing Bowl
- 9" Baking Dish
- Sheet Pan
- Food Processor
- Medium Mixing Bowl
- 1 tablespoon gluten-free flour
- 3 tablespoons light brown sugar
- ½ teaspoon ground ginger
- Kosher salt
- 3 apples I used Honeycrisp, peeled and diced into ½-inch cubes
- 3 pears I used Bartlett or Bosc, peeled and diced into ½-inch cubes
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon maple extract
- 1/2 teaspoon almond extract
- 8 tablespoons unsalted butter 1 stick
- ¾ cup brown sugar
- ¾ cup slivered blanched almonds
- ¾ cup gluten-free flour
- ¾ cup oats
- ½ teaspoon cinnamon
- Position a rack in the middle of the oven and preheat to 375°F.
- In a large bowl, mix together 1 tablespoon of flour, 3 tablespoons sugar, ginger, and a pinch of kosher salt. Add the apples, pears, 1 tablespoon of water, vinegar, and extracts and toss to coat. Pour the entire mixture into a baking dish (I used a 9” round) and place the dish on top of a sheet pan.
- In a food processor, combine the butter, sugar, almonds, flour, half the oats, cinnamon, and a pinch of Kosher salt. Pulse to combine until pebble-like pieces form. Transfer to a medium mixing bowl and, with your hands, thoroughly combine with the remaining oats. Sprinkle evenly on top of the apple mixture.
- Bake for 45-55 minutes, until the crumble is golden-brown and the filling is cooked through. If the crumble topping starts to get too brown, cover with foil.
- Let sit for 10 minutes before serving. Serve with vanilla ice cream, if desired.
Delicious!! Loved this recipe and so easy to make.