Apple and Pear Crisp

Simple, delicious!  ... Read more »

Apple and Pear Crisp

Simple, delicious!



Zest of 1/2 lemon

2 tablespoons cognac, brandy or bourbon  (optional)

3 lbs pears and apples, peeled and sliced 1/4-inch thick

1 3/4 cups whole wheat pastry flour

1/2 cup rolled oats

3/4 cup sugar

1 teaspoon cinnamon

1/2 teaspoon salt

½ cup unsalted butter, melted


Preheat oven to 350


1. For the crisp topping, mix the flour, sugar, oats, salt and cinnamon in a medium bowl and whisk to combine. Add the melted butter to the dry ingredients, stirring with a fork. You want small and large clumps.


2. Mix the apples and pears with the liquor (if using) and lemon zest and toss well. Put the mixture into an 8 x 8-inch square baking pan or similar sized pan. Cover with the topping.


3. Bake until the topping is nicely browned and the fruit is bubbly and soft, about 35-45 minutes. Cool slightly and serve with lightly sweetened whipped cream or vanilla ice cream.

6 thoughts on “Apple and Pear Crisp”

  • We made this yesterday — absolutely delicious. We did use all pears since we had a lot of them and then used amaretto for the liqueur and added a few almonds to the topping. Loved it.

    Mystified, though, by the “baking powder” in the first line of the directions. Is it missing from the ingredients? or not supposed to be in the instructions?


    • cookwithwhatyouhave says:

      So glad you liked it! And the pear amaretto combination sounds absolutely perfect. And I just removed the baking powder from the instructions. I think an earlier iteration of this recipe included baking powder and I neglected to remove it there. Sorry about the confusion.

  • This was wonderful. I’ve made a zillion crisps but never thought of the addition of the zest and cognac. Fabulous. I will probably try with less topping overall and more oats than flour just because I prefer a slightly chewy “crisp”. Thanks for the recipe!

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