Typical Fall Apple and Pear Crisp
Equipment
- 9" Baking Dish
Ingredients
- 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
Instructions
- 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.
Notes
Crisps are easy to make ahead of time since they reheat well! Let cool completely before storing in the refrigerator. Reheat in a 350°F oven until warmed through and the topping is crispy again. Can be stored in the refrigerator for up to 3 days.
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