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.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.