Apple Pear Crisp

4.94 from 233 votes

This Apple Pear Crisp is a beautiful fall-inspired treat, perfect for cozy afternoons. It's sweet, full of tender fruits and crunchy walnuts, mixed with seasonal flavors. Absolutely delicious!

Prep Time10

Cook Time40

Total Time50

Course: Breakfast, Dessert

Cuisine: American

Keyword: apple and pear crisp, apple pear crisp, apple pear crisp recipe, easy apple pear crisp, fruit crisp, healthy apple pear crisp, pear and apple crisp

Servings: people

Calories: 403kcal

Author: Natalie

Equipment

Ingredients

2 apples
2 pears
1 tablespoon coconut sugar (optional)
1 teaspoon vanilla extract
1 teaspoon Ceylon cinnamon
⅛ teaspoon ground nutmeg
Pinch of allspice

Topping

1 ½ cup rolled oats
½ cup whole grain flour
Pinch of salt
¼ cup coconut sugar
¼ teaspoon Ceylon cinnamon
⅓ cup walnuts roughly chopped
½ cup extra virgin coconut oil softened (but not melted)

Instructions

Prepare and measure all the ingredients. Wash, slice, core, and dice apples and pears. Chop the walnuts.
Preheat the oven at 180°C/350°F.
Put the chopped apples and pears in a baking dish.
Add spices - vanilla, cinnamon, nutmeg and allspice and coconut sugar (if using).
Mix well until fruit base is well coated. Set aside.
In a medium-sized bowl, combine oats, flour, walnuts, coconut sugar, softened coconut oil, and salt.
Mix well using a spoon or hands.
Spread oat mixture evenly over the base.
Put in the oven and bake for 35-40 minutes (until the topping is golden brown and apples and pears are fork tender).

Notes

Makes 6 servings.

Tips for storing

Keep in an air-tight food container refrigerated. It will last up to 4 days.
To freeze: Store in a food container. Keep in the freezer for up to 3 months. Thaw on room temperature.
Reheat in the microwave or oven.

Substitutions

You can substitute whole grain flour with oat flour, almond, or all-purpose flour.
You can substitute coconut sugar and use maple syrup or honey.
You can substitute walnuts with chestnuts, pine nuts, hazelnuts, pecans.
You can substitute coconut oil with avocado oil or grass-fed butter.
Substitute cinnamon, nutmeg, and allspice with pumpkin pie spice mix.
Make it gluten-free: Use certified gluten-free oats. Substitute whole-grain flour with any gluten-free flour.
Make it low-calorie: Omit adding sugar into the base, and use less sugar in the topping.

As a measure, I used a US cup (240ml). See "Recipe tips" for more recipe info.

Nutrition