A few notes to consider:
You can make an all pear or all apple crisp if you prefer. Just double the amount of the fruit called for (so 8 apples or 8 pears).
The joy of a crisp is that the size of the vessel doesn’t really matter. Depending on the size you’ll have more or less height to the crisp, but the cooking times should remain the same. You can use a 9x13-inch baking dish or 9x9-inch baking dish if you don’t have an oval dish.
You can make this gluten free by using oat flour in place of all-purpose flour.
Pro tip: Place the baking dish on a baking sheet before placing in the oven to catch any potential drips.
Serves 8
Ingredients
Filling
⅓ cup all-purpose flour
½ cup dark brown sugar
¼ cup sugar
½ teaspoon kosher salt
1-inch knob ginger, grated
Zest and juice of 1 lemon
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
4 medium baking apples, such as Granny Smith, Cortland, or Honeycrisp, peeled, cored, diced
4 medium pears, peeled, cored, diced
Topping
¾ cup all-purpose flour
1 cup old fashioned or rolled oats
½ cup dark brown sugar
1 teaspoon ground cardamom
½ teaspoon kosher salt
8 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 375°F. Grease a 8x12-inch oval baking dish.
In a large bowl, whisk together the flour, dark brown sugar, sugar, and salt, and whisk to combine. Add the ginger, lemon zest and juice, vanilla extract, and melted butter, and whisk until smooth. Add the apples and pears and use a spatula to combine until well coated. Transfer the filling to the greased baking dish.
In a large bowl, whisk together the flour, oats, brown sugar, cardamom, and salt.
Add the butter and stir to combine until the oats and flour are completely covered in butter.
Sprinkle the topping in an even layer over the filling.
Bake until the topping is golden brown, the apples and pears are bubbling, and the crumble is fragrant, about 50 minutes.
Let cool for at least 10 minutes before serving.
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