Transfer spoonfuls of this mixture over the apple and pear mixture and even it out.Add more maple syrup a teaspoon at a time, if the mixture is too dry. Press and mix so that the mixture is like a crumbly oatmeal cookie dough. Add in all of the dry ingredients and mix well.Or add them to a saucepan and warm over medium low. To make the topping, add the almond butter, 2 tablespoons maple syrup, oil to a bowl and microwave it to warm up the almond butter a little bit then mix really well.In a 6×8 or similar size baking dish, add the sliced apple and pear.You can also chop them into small pieces and use Then add the rest of the ingredients and mix well to coat.2 tablespoons slivered or chopped almonds Or pecans or walnuts.1 tablespoon cane sugar or coconut sugar optional.1 red pear thinly sliced, or use another medium apple for Apple crisp.1 large apple thinly sliced (I use honeycrisp).Gently toss the filling ingredients together, pour it into a greased 13×9-inch baking dish, and set the filling aside while you prep the crisp topping.Ĭalories: 243kcal Ingredients For the apples and pears: After all, we want an Apple Pear Crisp, not a cinnamon crisp! Too many spices covers up the flavor of the apples and pears. I like to use just a teaspoon of apple pie spice in the filling because I like to let the flavor of the fruit shine through. The filling for this Apple Pear Crisp uses just a handful of ingredients: They are naturally a lot sweeter and not as crisp, so they could make the final crisp too sweet. I would stay away from fuji or gala apples for this recipe. Granny smith, honeycrisp, and golden delicious apples are all a great choice here. Pop it in the oven and allow it to cool slightly before eating and you have an amazing fall dessert.I like to use an apple that is super crisp and a little bit tart to balance the texture and sweetness of the pears. The best part about a crisp is that there is no crust to fuss with and you don’t mind the extra juice that would normally get a pie soggy. You can also make this in a mixer but I used a pastry blender and my hands. That way you can get the filling ready and put it in the oven while you prepare dinner. I also measured out the dry ingredients for the filling and left them on the counter. In this Apple Pear Crisp recipe, Ina uses a mixture of white and brown sugars. What is in a Crisp Topping Recipe?Ĭrisp toppings are usually pretty similar usually involving oatmeal. Since a crisp is best warm, although the next day we ate it right out of the fridge, I prepared the topping recipe a few hrs before I assembled this and put it in the fridge. (Tart green apples is what I used)Ĭan I make an apple pear crisp ahead of time? I did not have either of those varieties so use a combination of flavorful fruits you have on hand. The original ina garten pear apple crisp recipe calls for Maucon apples and Bosc pears.
Apple pear crisp how to#
How to make Ina Garten Apple Pear Crisp Recipe
Apple pear crisp skin#
I must admit, like first baking with Rhurbarb a few years ago, I had never baked pears let alone combined them with apples. The hardest part of this recipe was peeling the fruit, I don’t think it would be too much different if you kept some the skin on. (I still serve it with ice cream because fall here is still warm) I hope you enjoy this amazing combination of apples and pear in an easy crisp recipe that is decadent enough to make for guests. Although I make berry crisps in the summer, there is something about an apple pear crisp recipe inspired by Ina Garten that warms up the belly. I feel like that apple season screams fall and means I will soon be taking out the dutch oven to make more warm comfort food. It is hard to believe it is apple season once again.
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