Two varieties of apples go into Apple and Pear Crisp, Granny Smith and McIntosh. We also used two semi-firm pears to get the right flavor combination. Place the fruit in the bottom of the slow cooker. Toss the fruit in a cup of granulated sugar, a teaspoon ground cinnamon, half teaspoon ground ginger, half teaspoon kosher salt, and two tablespoons fresh lemon juice. For the topping, stir together a cup of oats, two tablespoons flour, a cup of toasted sliced almonds, a half cup of firmly packed light brown sugar, a quarter teaspoon ground ginger and half a cup melted butter. Spread the oats mixture over the fruit and cook on HIGH three to four hours. Our Apple and Pear Crisp will serve 6. Top each bowlful with a scoop of vanilla ice cream. Garnish with a sprinkling of cinnamon to reinforce the cinnamon flavor in the crisp. If you have leftover apple cores, don’t throw them away. Check out our best uses for leftover apple cores. And don’t forget about the peels! We’ll also show you how to put your leftover apple peels to good use. Do you want to know one thing you won’t have leftovers from? This Apple and Pear Crisp—we guarantee there wont’ be one extra bite leftover.
Vegetable cooking spray
4 cups peeled and sliced apples (Granny Smith and McIntosh)
2 semi-firm pears, cored and cut into eighths
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
2 tablespoons fresh lemon juice
1 cup regular oats
2 tablespoons all-purpose flour
1 cup sliced almonds, toasted
1/4 cup firmly packed light brown sugar
1/4 teaspoon ground ginger
1/2 cup melted butter
How to Make It
Lightly grease a 6-quart slow cooker with cooking spray. Place fruit in bottom of slow cooker. Toss with granulated sugar, cinnamon, ginger, salt, and fresh lemon juice.
Stir together oats and remaining ingredients. Spoon over apple mixture. Cover and cook on HIGH 3 to 4 hours.