When it comes to crisps, crumbles and cobblers, there are plenty of opinions to contend with. Should the filling be extra tart to offset the sweetness of the topping? What is the ideal ratio of fruit to topping? Should the fruit show through or be completely covered? Oats or no oats?
With so many options, it can be difficult to create a fruity dessert everyone can agree on ... unless you make this pear and apple crisp. It’s a tasty balance between sweet and tart, crisp and crumble, cinnamon and sugar. The only question left to answer is: Do you serve it with ice cream or whipping cream? We’ll leave that one up to you.
Southern pear and apple crisp
7
25 minutes
60 minutes
85 minutes
4 Bosc pears
5 Granny Smith apples
1 lemon, zested and juiced
1 cup granulated sugar, separated
1 ¾ cup all-purpose flour, separated
¾ cup brown sugar, packed
2 teaspoons ground cinnamon, separated
½ teaspoon ground nutmeg
1 large pinch kosher salt
1 cup rolled oats
2 sticks unsalted butter, cold and cut into cubes
Preheat the oven to 350 degrees Farenheit.
Peel and core the pears and apples, and cut them into roughly 1-inch cubes. Transfer the fruit to a large mixing bowl and add the lemon zest and juice, as well as ¼ cup each of the granulated sugar and all-purpose flour, 1 teaspoon of ground cinnamon and all of the ground nutmeg. Stir to ensure every piece is coated.
In a separate, medium mixing bowl, combine the remaining flour and granulated sugar, brown sugar, salt, oats and butter. Beat vigorously (or use an electric mixer with a paddle attachment) for 1–2 minutes, or until crumbly.
Transfer the fruit mixture into a 9-by-12-by-2-inch baking dish. Evenly distribute the crumble over the fruit (none of the fruit mixture should be showing). Bake for 45–60 minutes, or until the topping is golden brown and the fruit mixture is bubbling up around the edges. Allow to cool 10–15 minutes before serving.
