Apple & Pear Crisp
Because it’s fall. And if you’re like us, you already have a surplus of apples on the counter. This apple and pear crisp is a take on my summer variety, with the addition of fall fruit and all the cozy spices. It’s incredible with ice cream + this date caramel sauce, but just as good straight from the pan!
Ingredients
Filling:
- 6 cups apples, chopped (~6 apples)
- 2 cups ripe bartlett or bosc pears (~3-4 pears)
- 1/2 lemon (juiced)
- 2½ tbsp arrowroot starch (or corn or tapioca)
- ¼ cup maple syrup
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- pinch salt
Crisp Topping:
- 1 cup rolled oats
- ¾ cup almond flour
- ½ cup walnuts (unsalted)
- ½ cup pecans (unsalted)
- ⅓ cup maple syrup
- ⅓ cup melted coconut oil
- 1 tsp vanilla
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ¼ tsp ginger powder optional
Instructions
- Pull out a 9×12 (ish) baking dish. Heat oven to 350.
- Roughly chop apples into cubes, skin left on is totally fine. If you prefer thin slices, that’s fine too! Do the same with the pears. Mix in a large bowl.
- Add the rest of the filling ingredients and stir to combine. Set aside.
- Chop the pecans + walnuts into fine pieces by either pulsing in a food processor or chopping very well. Add to a large bowl with the oats, almond flour, spices + salt. Stir to combine.
- Add in the melted coconut oil, maple syrup + vanilla. Mix well until fully incorporated.
- Pour your filling ingredients into your pan (it’s fine to include the excess liquid, too). Add the topping mix on top and spread out evenly.
- Cook for about 30-35 minutes. You’ll want the filling to be bubbling up on the sides and the top golden brown. Let sit for a few minutes before digging in.
- Will last up to a week in the fridge. Best served warm so either pop in the microwave or back in the oven for crispiest reheat.
