Harvest Pear and Apple Crisp with Ginger Oat Topping
The perfect fall dessert -pear and apple crisp tossed with warm spices and covered in a ginger oat topping.
Servings: 6 portions
Calories: 480kcal
Equipment
- 9-inch baking pan
Ingredients
Pear and Apple Crisp
- 555 grams pears peeled, cored and chopped
- 555 grams apples peeled, cored and thinly sliced
- 50 grams light brown sugar
- 30 grams all purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 tablespoon lemon juice
Ginger Oat Topping
- 68 grams all purpose flour
- 110 grams light brown sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 113 grams unsalted butter cubed and cold
- 80 grams rolled oats
- ½ teaspoon kosher salt
- 28 grams slivered almonds
Instructions
Pear Crisp
- Preheat your oven to 350°F/175°C. Butter a round 9 inch baking dish.
- Whisk together the flour, cinnamon, ginger,, salt, oats and brown sugar together in a large jug or medium bowl. Add in your cubed butter and use your fingers or a pastry cutter to rub the butter until it is very crumbly and everything is moistened. Place in the fridge while you prepare the filling.
- In a large bowl, mix all of your filling ingredients together and toss. Make sure the pear and apples are evenly coated.
- Spread the filling out into an even layer of your dish. Make sure there are no gaps! Sprinkle over your topping mixture evenly
- Bake for 50-55 minutes. If it gets too brown, place some foil on top
- Allow it to cool for at least 5 minutes before serving
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on 'US Customary' above the ingredient list to find the cups.
Butter: I use European style butter, like Kerry Gold, in my recipes.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.
Storage: Keep the pear crisp covered and in the fridge for up to 5 days.
Nutrition
Calories: 480kcal | Carbohydrates: 77g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 400mg | Potassium: 360mg | Fiber: 8g | Sugar: 45g | Vitamin A: 546IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 2mg
