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Apple-Pear Crisp

serves 8-10

There couldn't be a more comforting -- and simple -- home-style dessert than this crisp. This recipe benefits from the added dimension of both apple and pear flavors.

Read more about this recipe at the Washington Post.


Nonstick spray oil or butter for the baking dish
1 1/4 cups all-purpose flour
1 cup packed light brown sugar
3/4 cup old-fashioned rolled oats
3/4 cup coarsely chopped walnuts (optional)
Scant 1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 cup (12 tablespoons) unsalted butter, melted and cooled
4 1/2 cups peeled, cored Granny Smith, Stayman, Greening, Newton Pippin, York or other tart, flavorful apples (4 or 5 medium apples), sliced into (1/4-inch) pieces
3 1/2 cups peeled, cored and barely ripe Bartlett, Anjou or Bosc pears (about 3 medium pears), sliced into (1/4-inch) pieces
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon finely grated lemon zest
2 teaspoons peeled and finely minced ginger root


prep: 20 minutes
total: 1 hour 5 minutes


9 x 13-inch baking dish
large bowl
large, non-reactive bowl
wire rack


1. Adjust the oven rack to the middle position and preheat the oven to 375F. Grease baking dish with nonstick spray oil or butter.

2. In a large bowl, combine the flour, sugar, oats, nuts (if using), salt and cinnamon. Add the butter and stir until it is evenly incorporated and the mixture forms clumps. Set aside.

3. In a large nonreactive bowl, toss together the apples, pears, lemon juice and zest and ginger. Add 1 cup of the crumb mixture and toss to combine. Spread the mixture evenly in the baking dish.

4. Sprinkle the remaining crumb mixture evenly over the top, using your fingertips to break up any large clumps.

5. Bake for 35 to 45 minutes, until the top is well-browned and the fruit is bubbly. Transfer the dish to a wire rack and set aside to cool until barely warm. Spoon the crisp into bowls or onto dessert plates, then top with scoops of vanilla ice cream or garnish with dollops of whipped cream. (May cover and refrigerate for several days. Cover with foil and reheat slowly in a low oven just until warmed; do not serve chilled.)

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