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Apple Pear Crisp (Ina Garten Copycat) Recipe

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4 from 25 reviews

This Apple Pear Crisp, inspired by Ina Garten's famous recipe, is a warm and comforting dessert featuring tender Bosc pears and Honeycrisp apples baked under a crunchy, buttery oat topping. With hints of citrus zest and spices like cinnamon and nutmeg, this crisp offers a perfect balance of sweetness and spice. Served best warm with a scoop of vanilla ice cream, it is an ideal treat for fall and year-round gatherings.

Ingredients

Fruit Filling

  • 3 medium Bosc pears, peeled and sliced
  • 4 medium Honeycrisp apples, peeled and sliced
  • 1 tablespoon fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon orange zest
  • 1/2 teaspoon lemon zest
  • 1/3 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Crisp Topping

  • 3/4 cup all-purpose flour
  • 1/2 cup old fashioned oats
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup chopped pecans, optional
  • 1/2 cup cold unsalted butter, cut into 1/2-inch pieces

Serving

  • Vanilla ice cream, for serving

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 2-quart baking dish and set aside to prepare for baking.
  2. Make Crisp Topping: In a medium bowl, whisk together the flour, old fashioned oats, light brown sugar, granulated sugar, ground cinnamon, ground nutmeg, salt, and chopped pecans if using. Add the cold butter pieces, and using a pastry cutter or your fingers, incorporate the butter into the dry ingredients until the mixture resembles coarse, wet sand and becomes crumbly. Set aside this topping mixture.
  3. Prepare Fruit Filling: Peel, core, and slice the pears and apples into approximately 1/4-inch thick slices. Place them in a large bowl and toss gently with the orange juice, lemon juice, orange zest, lemon zest, granulated sugar, flour, ground cinnamon, and ground nutmeg until evenly coated.
  4. Assemble the Crisp: Transfer the coated fruit mixture to the prepared baking dish, spreading it evenly. Sprinkle the crumbly crisp topping evenly over the fruit layer, covering it completely.
  5. Bake the Crisp: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the topping turns golden brown and the fruit filling is bubbling around the edges.
  6. Cool and Serve: Remove the crisp from the oven and let it cool for about 10 minutes before serving warm. Serve topped with a scoop of vanilla ice cream for a classic and indulgent finish.

Notes

  • Using a mix of apples and pears gives a nice balance of sweetness and texture.
  • Cold butter is essential for creating a crumbly, sandy texture in the topping.
  • Chopped pecans add a lovely crunch, but can be omitted or substituted for walnuts or almonds.
  • Allow the crisp to cool slightly before serving to prevent burning and to help the topping set.
  • Vanilla ice cream enhances the warm spices and adds a creamy element to the dessert.

Find it online: https://recipethrive.com/apple-pear-crisp-ina-garten-copycat-recipe/