Apple or Pear Crisp
Updated Nov. 13, 2023
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 6cups peeled, cored, sliced apples or ripe pears, 2 to 3 pounds
- ½teaspoon cinnamon, or more to taste
- ½cup sugar, plus 2 tablespoons
- 5tablespoons butter, plus more for greasing the pan
- ¾cup oats
- ½cup walnuts or pecans
Nutritional analysis per serving (8 servings)
273 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 4 grams polyunsaturated fat; 38 grams carbohydrates; 4 grams dietary fiber; 24 grams sugars; 4 grams protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Toss fruit with half the cinnamon and 2 tablespoons sugar, and spread it in a lightly buttered 8-inch square or 9-inch round baking pan.
- Step 2
Combine remaining cinnamon and sugar in container of a food processor with butter, oats and nuts; pulse a few times, just until ingredients are combined. (Do not purée.) To mix ingredients by hand, soften butter slightly, toss together dry ingredients and work butter in with fingertips, a pastry blender or a fork.
- Step 3
Spread topping over apples, and bake about 40 minutes, until topping is browned and apples are tender. Serve hot, warm or at room temperature.
Private Notes
Comments
This has been my go-to dessert recipe for years. Simple and delicious. I use version in Mark B's How to Cook Everything. It calls for 2/3 brown (not white) sugar, 1/2 cup flour, 1/2 cup rolled oats. Have never tried with nuts. The recipe is very accommodating. Memorize a ratio of roughly 1:1:1 dry ingreds. per 6 cups fruit, and you are set. I've also made it with other fruits and fruit combos, even undefrosted frozen fruits. If you use watery fruits, toss them with a little cornstarch or flour.
A few things to change --- 1. Add salt into the crust. Salt is a necessary ingredient in baked goods to amp up the other flavors. 2. This recipe does not provide enough crust to cover even an 8x8" pan of crisp. I doubled the oats and pecans, and added 3 tablespoons of flour, salt, more cinnamon and a sprinkle of nutmeg, and only 1 more tablespoon of butter. That made enough crisp topping for an 8x8" crisp.
I love apple crisp, but it's leaps and bounds more interesting made with brown rather than white sugar.
Sadly this was the most flavorless apple crisp recipe I’ve tried. I doubled the cinnamon and swapped the white sugar for brown and it was still lacking. I think it needs a bit of salt and much more butter. On reheating I’ll add these things.
I had neither pecans nor walnuts, but I did have macadamia nuts. My word was that a good swap! Still crunchy, made the buttery crisp a little more buttery, and didn't distract from the pears. I may have added a dash of salt to each serving...
Any suggestions for those with nut allergies? Has anyone tried to substitute the nuts with sunflower seeds? I love the recipe and want to make it for Thanksgiving but found out that 2 of the guests have nut allergies. HELP !!