Apple and Pear Oat Crisp
By Daniel Brooks · How To Cook Easily
Bake an apple and pear oat crisp with measured ingredients, clear oven timing, and a simple fruit filling.
- Prep
- 20 min
- Cook
- 45 min
- Serves
- 6
About this recipe
Tart apples and ripe pears bake under a buttery oat topping for an easy autumn dessert.
Ingredients
- 3 medium apples, cored and sliced ¼ inch thick
- 3 medium firm pears, cored and sliced ¼ inch thick
- 2 tablespoons lemon juice
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- ¾ cup (75 g) old-fashioned rolled oats
- ½ cup (65 g) all-purpose flour
- ⅓ cup (70 g) packed light brown sugar
- ¼ teaspoon fine salt
- ½ teaspoon ground cinnamon
- 5 tablespoons (70 g) cold unsalted butter, cubed
Instructions
- Heat the oven to 375°F (190°C). Lightly butter an 8-inch (20 cm) square baking dish.
- Toss the apples and pears with the lemon juice, granulated sugar, 1 teaspoon cinnamon, and 1 tablespoon flour. Spread in the dish.
- In a bowl, stir together the oats, ½ cup flour, brown sugar, salt, and ½ teaspoon cinnamon. Work in the cold butter with your fingertips until the mixture forms coarse crumbs.
- Scatter the oat topping evenly over the fruit.
- Bake for 40–45 minutes, until the fruit bubbles at the edges and the topping is golden. If it browns too quickly, loosely cover with foil for the final 10 minutes.
- Cool for at least 15 minutes before serving. Refrigerate leftovers covered for up to 4 days.