Apple and Pear Crisp Recipe


Two varieties of apples go into our Apple and Pear Crisp: Granny Smith and McIntosh. We also used two semi-firm pears to get the right flavor combination. Our Apple and Pear Crisp will serve 6, and we guarantee there won't be a single bite left over. Top each bowlful with a scoop of vanilla ice cream for an extra treat and 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.

Apple and Pear Crisp
Photo: Jennifer Davick; Food Styling: Vanessa Rocchio; Prop Styling: Missie Crawford
Active Time:
30 mins
Total Time:
3 hrs 30 mins
6 serves


  • 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


  1. 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.

  2. Stir together oats and remaining ingredients. Spoon over apple mixture. Cover and cook on HIGH 3 to 4 hours.

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