Cinnamon Apple Pear Crisp

• Vegetarian

• Produce

  • 3 Apples, medium large
  • 4 Pears, medium large ripe

• Pasta & Grains

  • 1 cup Oats, old-fashioned whole

• Baking & Spices

  • 1 1/4 cup Brown sugar, packed light or dark
  • 2 tsp Cinnamon, ground
  • 1 1/4 cup Flour
  • 1/2 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1/2 cup (1 stick; 115g unsalted butter, unsalted

Found on sallysbakingaddiction.com

Ingredients

• 4 medium/large ripe pears, peeled and sliced (4-5 cups)1
• 3 medium/large apples, peeled and sliced (4-5 cups)1
• 1/2 cup (100g) packed light or dark brown sugar
• 1/4 cup (31g) all-purpose flour
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour
• 3/4 cup (150g) packed light or dark brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup (1 stick; 115g) unsalted butter, cold and cubed
• 1 cup (100g) old-fashioned whole oats
• optional: 3/4 cup (95g) Diamond of California chopped pecans

Directions

• Preheat oven to 350°F (177°C). Lightly grease a 9x13 inch baking dish. Mix all of the filling ingredients together in a large bowl, then spread into your baking dish. Make the topping: Whisk the flour, brown sugar, and cinnamon together in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Fold in the oats and pecans. Sprinkle over filling. Bake for 40-45 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days. Make ahead tip: Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F (177°C) for 20 minutes or until heated through. I do not suggest preparing the crisp and storing it, unbaked, in the refrigerator because the topping will get soggy. You can prepare the crisp through step 3 and freeze for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 4.