Warm Apple & Pear Crisp

A beloved American fall classic, the crisp gets its name from the buttery oat streusel that bakes into a golden, crunchy lid. Warm apples and pears mingle with cinnamon and nutmeg beneath that toasted topping for a simple skillet dessert.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 385 cal
• 4g protein
• 62g carbs
• 15g fat
• 3g fiber

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Ingredients

• 3 medium firm baking apples
• 3 medium ripe but firm pears
• 2 tbsp fresh lemon juice
• 1/3 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/4 tsp kosher salt
• 6 tbsp cold unsalted butter
• 1/3 cup chopped toasted pecans

Instructions

1. 1Preheat the oven to 375°F and lightly butter a 10-inch cast-iron skillet or similar shallow baking dish so the fruit juices stay contained.
2. 2Peel, core, and slice the apples and pears into even half-inch wedges so they cook at the same rate.
3. 3Toss the fruit slices in a large bowl with the lemon juice, granulated sugar, cinnamon, nutmeg, and vanilla until every piece is lightly coated and glossy.
4. 4Spread the seasoned fruit evenly in the prepared skillet, pressing it into a snug single layer that will bubble up the edges.
5. 5In a separate bowl combine the oats, flour, brown sugar, and salt, then cut in the cold butter with a pastry blender or fingertips until the mixture forms coarse, pea-sized clumps.
6. 6Stir the toasted pecans into the oat mixture so they are evenly distributed for crunch in every bite.
7. 7Scatter the crisp topping generously over the fruit, leaving a few small gaps so steam can escape and the juices can caramelize.
8. 8Bake on the center rack for 35 to 40 minutes until the topping is deep golden brown, the fruit is tender when pierced, and the juices are thick and bubbling at the edges.
9. 9Remove the skillet from the oven and let the crisp rest 10 minutes so the syrup thickens slightly and is safe to scoop.
10. 10Serve warm straight from the skillet at the table, spooning into bowls so guests can see the caramelized fruit and crunchy oat layer.