Apple Pear Crisp

A panoply of pears and apples puts this crisp a notch above the rest. Using whole oats and turbinado sugar enhances the texture for an extra crispy top.



Prep time

20 minutes

Cook time

1 hour



Cook it with our

Cast Iron Casserole


  • 4 cups rolled oats, divided
  • 2 ½ cups turbinado sugar, divided
  • 2 teaspoons salt
  • 1 teaspoon allspice, ground
  • 1 teaspoon cardamom, ground
  • 1 cup unsalted butter, melted
  • 3 gala apples, cored, sliced
  • 3 granny smith apples, cored, sliced
  • 3 pink lady apples, cored, sliced
  • 2 bartlett pears, cored and sliced
  • 1 bosc pear, cored and sliced
  • ice cream, for serving


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a high-speed blender, add 2 cups of rolled oats and blend to a coarse flour consistency. Transfer to a mixing bowl and whisk with remaining whole oats, 1½ cup sugar, salt, allspice and cardamom. Pour in melted butter and stir until mixture develops a sandy consistency.
  3. In a large mixing bowl combine apples, pears and remaining sugar. Transfer the fruit mixture in a buttered Baking Dish and top with oat mixture.
  4. Bake the crisp until the fruit is soft and topping is golden brown, about 1 hour. Cool slightly and serve with ice cream.

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