This apple pear crisp blends two of autumn’s best fruits into an easy, crowd-pleasing dessert inspired by Ina Garten. Tart citrus brightens the filling while warm spices complement the natural sweetness of apples and pears. The topping is buttery and crunchy, studded with pecans for texture. Serve the crisp warm with a scoop of vanilla ice cream for a cozy fall treat.
Simple to make and perfect for Thanksgiving or a farmers market haul, this crisp highlights Honeycrisp apples and Bosc pears (or similar baking varieties). The oat-studded topping caramelizes in the oven for a crunchy contrast to the tender fruit. A little orange and lemon zest and juice add brightness that lifts every bite.
Why You’ll Love This Recipe
Inspired by Ina Garten, this recipe is straightforward, make-ahead friendly, and full of fall flavor. Fresh citrus enhances the fruit and balances the sweetness, and the crisp topping is quicker and easier than a pie crust while still feeling indulgent.
Ingredient Notes
- Apples: Use baking varieties like Honeycrisp, Granny Smith, Macoun, or Braeburn so the slices hold their shape and flavor.
- Pears: Bosc or Anjou pears work well—choose pears that are ripe but still firm.
- Cold unsalted butter: Keep the butter cold for a flaky, crunchy topping; if it warms it will blend into the topping and yield a softer texture.
- Old-fashioned oats: Give the topping chew and structure; quick oats can be substituted in a pinch but the texture will differ.
- Citrus: Fresh orange and lemon juice and zest brighten the filling and help preserve fruit texture.
- Pecans: Optional but recommended for added crunch and flavor; walnuts or almonds can be substituted.
See the recipe card below for exact measurements and full ingredient list.
Recipe Variations
Customize the filling by stirring in 1/2 cup fresh or frozen cranberries, 1/4 cup dried cranberries, or a handful of raspberries for a tart note. Swap pecans for walnuts or sliced almonds in the topping. Finish each serving with vanilla ice cream and a drizzle of caramel for extra decadence.
How to Make Apple Pear Crisp
- Make the topping: Whisk flour, oats, brown sugar, granulated sugar, cinnamon, nutmeg, salt, and chopped pecans. Cut in cold butter with a pastry cutter or two forks until the mixture resembles coarse crumbs.
- Chill the topping: Refrigerate the topping while you prepare the filling to keep the butter cold.
- Prepare the filling: Peel, core, and slice apples and pears about 1/4-inch thick. Toss the fruit with orange and lemon juice, orange and lemon zest, sugar, flour, cinnamon, and nutmeg until evenly coated.
- Assemble and bake: Transfer the filling to a greased 2-quart baking dish, sprinkle the chilled topping evenly over the fruit, and bake at 375°F for 35–40 minutes until the topping is golden and the filling bubbles at the edges. Let cool slightly before serving.
Expert Tips
Choose firm baking fruit. Firm, ripe apples and pears hold up well in the oven and give the best texture. Honeycrisp apples and Bosc pears are excellent choices.
Keep the butter cold. Cold, cubed butter in the topping creates a crisp, flaky texture. Chill the topping until you’re ready to bake to prevent the butter from melting into the mixture.
Recipe FAQ
No. Pre-made apple pie filling is already sweetened and spiced and will alter the texture and flavor when combined with pears.
The topping should be golden brown and the filling should be bubbling around the edges of the pan.
No—bake the crisp uncovered so the topping browns. When reheating, you can cover it to prevent the topping from darkening too much.
Pears should be ripe but still firm. Press near the stem—if it gives slightly they are ready; if too soft they are overripe for baking.
Make Ahead Tips
You can prepare both the filling and the topping up to 24 hours ahead—store separately in the refrigerator and assemble just before baking. Alternatively, bake the crisp and freeze it for up to 3 months once fully cooled; thaw overnight and reheat at 350°F for 20–25 minutes.
Related Recipes
Try pears and apples in these other favorites.
Best Pear Crisp with Oats
Mini Apple Pies in a Muffin Tin
Ginger Pear Muffins with Honey Glaze
Pear Crumble Pie with Cranberries
Did you love this recipe? Please leave a rating in the recipe card below and consider leaving a comment to share how it turned out.
Get the Recipe: Apple Pear Crisp (Ina Garten copycat)
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Equipment
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1 2-quart baking dish
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Mixing bowls
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Pastry cutter or forks
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Apple peeler or knife
Ingredients
Filling
- 3 medium Bosc pears, peeled and sliced
- 4 medium Honeycrisp apples, peeled and sliced
- 1 Tablespoon fresh orange juice
- 1 Tablespoon fresh lemon juice
- ½ teaspoon orange zest
- ½ teaspoon lemon zest
- ⅓ cup (66 g) granulated sugar
- 2 Tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Topping
- ¾ cup (94 g) all-purpose flour
- ½ cup (40 g) old-fashioned oats
- ½ cup (100 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup (35 g) chopped pecans, optional
- ½ cup (113 g) cold unsalted butter, cut into 1/2-inch pieces
- Vanilla ice cream, for serving
Instructions
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Preheat oven to 375°F. Grease a 2‑quart baking dish and set aside.
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For the topping, whisk flour, oats, brown sugar, granulated sugar, cinnamon, nutmeg, salt, and pecans. Add the cold butter and cut it into the dry ingredients until the mixture resembles coarse, wet sand. Refrigerate while preparing the filling.
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Peel, core, and slice the apples and pears about 1/4‑inch thick. Toss with orange juice, lemon juice, orange zest, lemon zest, sugar, flour, cinnamon, and nutmeg. Transfer to the prepared baking dish and evenly sprinkle the chilled topping over the fruit.
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Bake 35–40 minutes, until the topping is golden and the filling bubbles at the edges. Let the crisp cool 10 minutes, then serve warm with vanilla ice cream.
Notes
Pears: Bosc or Anjou are good choices for baking.
Storage: Refrigerate covered for up to 2 days. Freeze before or after baking for up to 3 months; thaw overnight and reheat at 350°F for 20–25 minutes.