Roasted Apple & Pear Crisp

Fruit crisps rose as a thrifty American answer to pie, topping seasonal fruit with a crunchy oat streusel instead of pastry. This sheet-pan version roasts firm apples and pears with cinnamon, then crowns them in brown-sugar oats and walnuts for a warm, golden finish.

Serves 6 · 18 min prep · 35 min cook

Estimate for one serving

• 285 cal
• 3g protein
• 42g carbs
• 13g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 3 medium firm apples
• 3 medium ripe but firm pears
• 1 tbsp fresh lemon juice
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 3/4 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup packed light brown sugar
• 1/4 tsp ground nutmeg
• 1/4 tsp pinch of salt
• 6 tbsp cold unsalted butter, cubed
• 1/3 cup chopped walnuts

Instructions

1. 1Preheat the oven to 375°F and lightly grease an 8- or 9-inch square baking dish or similar shallow casserole.
2. 2Core the apples and pears, then slice them into even 1/2-inch wedges so they roast uniformly.
3. 3Toss the fruit slices with lemon juice, granulated sugar, and half the cinnamon in a large bowl until evenly coated.
4. 4Spread the fruit in an even layer in the prepared dish; the pieces should sit snugly but not be piled too high.
5. 5In a separate bowl combine the oats, flour, brown sugar, remaining cinnamon, nutmeg, and salt.
6. 6Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture forms pea-sized clumps and looks sandy.
7. 7Stir the chopped walnuts into the oat topping so they distribute evenly.
8. 8Scatter the topping generously over the fruit, covering most of the surface but leaving a few gaps for steam to escape.
9. 9Bake on the center rack until the fruit is bubbling at the edges, tender when pierced, and the topping is deep golden and crisp, 32 to 38 minutes.
10. 10Let the crisp rest 10 minutes so the juices thicken slightly, then spoon into bowls while still warm.