Apple and Pear Crisp

If you’re looking for a fall dessert that celebrates apples and pears in the most comforting way, this crisp is one of my favorites to make. The fruit gets beautifully tender with warm spices, all tucked under a sweet, crunchy pecan topping. It’s a simple dessert, but every bite feels special, especially served warm with vanilla ice cream melting on top.

I love making this when the weather starts to turn chilly and apples and pears are everywhere at the market. It’s the kind of recipe that doesn’t need to be fussy—it’s all about letting the fruit shine and adding just enough cozy spice and crunch.

What Makes This Crisp a Keeper

One of the reasons I come back to this recipe over and over is how approachable it is. Compared to making a pie, this crisp is so much easier—no rolling dough, no fuss.

I also love how the orange zest and juice wake up the flavor of the apples and pears. The citrus adds just enough tartness to balance the sweetness and spices. It reminds me of the kinds of rustic desserts you’d have at a big family meal, where everyone fights for the corner with extra crunchy topping.

And if you’re cooking for a holiday, you can prep parts of it ahead of time and just bake it when you’re ready. It’s a true lifesaver when the oven is already busy.

Ingredients You’ll Need (and Why I Love Them)

• Apples: My favorites are Honeycrisp or Granny Smith because they hold their shape and give that nice tart-sweet balance. Soft apples can get a little mushy once baked, so I stick to firm ones for the best texture.
• Pears: Bosc pears work wonderfully because they don’t turn to mush when baked. They keep a little bite, which is perfect with the apples.
• Unsalted butter: Make sure it’s cold from the fridge. Cold butter means a crumblier, crispier topping that bakes up beautifully instead of melting into the fruit.
• Old-fashioned oats: I love how they give a little chew and heartiness. Quick oats can work in a pinch, but you lose that nice texture.
• Fresh citrus: Both orange and lemon zest and juice bring so much brightness to the filling. I always use fresh—bottled juice just doesn’t have the same zing.
• Pecans: Totally optional, but I love the nutty crunch they add to the topping. It makes each bite more interesting, especially if you’re a fan of texture in your desserts.

Ideas for Changing It Up

One of the best things about crisps is how flexible they are. If I have cranberries on hand (fresh or frozen), I’ll throw in about half a cup for a little pop of tartness. Dried cranberries work too if that’s what you have.

I’ve even added raspberries before, which add a lovely color and tart flavor that plays so well with the apples and pears.

If you don’t have pecans, you can swap in walnuts or almonds for the topping. And don’t forget the serving extras—a big scoop of vanilla ice cream is classic, but I’ve served it with caramel drizzled over the top for an extra treat.

My Step-by-Step Method

1. Make the topping: I mix the dry ingredients in a bowl, then add the cold butter. I use a pastry cutter (or two forks if that’s what’s clean) to cut the butter in until it looks like wet sand. This is where the cold butter is key—it gives you that beautiful crumbly texture.
2. Chill the topping: Once mixed, I pop the topping in the fridge while I prep the filling. That little rest keeps the butter cold and makes the topping even better once baked.
3. Prepare the filling: In a big bowl, I toss the apples, pears, citrus juice and zest, sugar, and spices until everything is coated. It always smells incredible at this point.
4. Assemble and bake: I grease my baking dish, pour in the fruit, and scatter the topping evenly over it. Then it goes in the oven at 375°F for about 25 to 40 minutes (check for golden brown topping and bubbling fruit).

I usually let it cool just a bit before serving—it’s amazing warm but won’t burn your mouth that way.

My Best Tips for Getting It Right

• Choose firm fruit: I go for Honeycrisp apples and Bosc pears because they hold up well in the oven. Softer varieties can get too mushy.
• Use fresh citrus: Zest and juice right from the fruit make a huge difference. They keep the filling from being one-note sweet.
• Cold butter is non-negotiable: Keeping the butter cold in the topping is what creates that crispy, crumbly texture. If it warms up, it melts into the filling while baking and you lose that lovely contrast.
• Make ahead when you can: If I’m planning for a big meal, I’ll make the topping and filling ahead and just keep them in the fridge until I’m ready to bake.

Common Questions I Get

Can I make this ahead?
Definitely. I often prep the filling and topping a day ahead, then store them separately in the fridge. Just assemble before baking.

Can I freeze it?
Yes! Once baked and cooled completely, it can be frozen for up to three months. When you’re ready to enjoy it, defrost it overnight in the fridge and reheat at 350°F for about 20 minutes until warmed through.

Can I skip the nuts?
Of course. The pecans are totally optional. I sometimes leave them out if I know guests have allergies, and it’s still delicious.

Make-Ahead Tips for Busy Days

This is one of those desserts I love making for Thanksgiving or any holiday dinner because it doesn’t demand last-minute work.

You can keep the filling and topping in the fridge up to 24 hours in advance. Then it’s just a matter of assembling and baking.

Or, you can bake it fully, let it cool, and freeze it. On the day you want it, thaw it in the fridge overnight and warm it in the oven. It’s such a relief knowing dessert is already taken care of when there are so many other dishes to focus on.

If you’re like me and you want a fall dessert that feels like wrapping yourself in a warm blanket, this apple pear crisp really delivers. I hope it becomes a favorite in your home, too.

Try other Crisp recipes:

• Apple Blueberry Crisp
• Thin Crispy Chocolate Chip Cookies
• Gluten-Free Peach Crisp