Cinnamon Apple Pear Crisp

This cozy cinnamon apple pear crisp has become one of those desserts I make on repeat once fall rolls in—though honestly, I’ve baked it in the middle of spring too when I just wanted something warm and spiced and comforting. Juicy apples and ripe pears are tossed with cinnamon, brown sugar, and a few pantry spices, then tucked under a buttery oat topping that crisps up beautifully in the oven. A scoop of vanilla ice cream on top? Always.

Why This Is One of My Go-To Desserts

There’s just something about a fruit crisp that feels like a warm hug. It’s unfussy, takes very little time to throw together, and fills your kitchen with that sweet-spicy aroma that makes everyone wander in asking, “What’s in the oven?”

I started making this one day when I had a few apples that were too soft to eat raw and a couple pears sitting on the counter. I didn’t feel like making pie, and I definitely didn’t want to deal with a crust. So I grabbed some oats, spices, and butter—and by the time it was baked, the whole house smelled like I’d been working on it all day. Truth is, it took less than 20 minutes to prep.

It’s also a great “bring-to-a-friend” dessert. It travels well, reheats like a dream, and no one ever says no to it.

Ingredients You’ll Need (And a Few Notes)

• Apples: I like a mix of Granny Smith for tartness and Honeycrisp for sweetness. The combo gives the filling that nice balance between tangy and juicy.

• Pears: Bartlett pears are perfect here, but make sure they’re still slightly firm. You don’t want them turning into mush once baked.

• Brown Sugar + White Sugar: Brown sugar brings that deep, caramelized flavor while white sugar lightens it up just a touch.

• Flour: A little bit in both the filling and topping helps everything hold together.

• Oats: Rolled oats give the topping that hearty, crunchy texture that makes crisps so irresistible.

• Butter: Cold, cubed butter is key for a crumbly topping. I use unsalted so I can control the salt myself.

• Lemon Juice: Brightens up the fruit and keeps the apples from browning as you prep.

• Spices: Cinnamon, nutmeg, ginger, cardamom—just enough to warm everything up without overpowering the fruit.

• Vanilla: Adds that sweet, mellow depth.

• Salt: A pinch in both the topping and filling makes all the other flavors pop.

• Pecans (optional): Totally up to you. I love the added crunch, especially when toasted.

Simple Steps to Pull It All Together

1. Preheat and Prep
Start with a 350°F oven and a 9-inch pie plate. If you’re doubling the recipe, a square baking dish works too.

2. Mix the Topping
In a bowl, stir together your oats, flour, brown and white sugar, cinnamon, nutmeg, and a bit of salt. Add cold cubes of butter and use a pastry cutter (or clean fingers) to work it in until the mix resembles coarse, crumbly sand. Stick it in the fridge to chill while you prep the fruit.

3. Prep the Filling
Peel and slice your apples and pears into fairly even pieces. Toss them in a bowl with lemon juice, brown sugar, flour, cinnamon, nutmeg, cardamom, ginger, vanilla, and a small pinch of salt. Mix gently until everything is evenly coated.

4. Assemble and Bake
Pour the fruit into your prepared pan and spread it into an even layer. Sprinkle the topping right over the fruit. Don’t pat it down—just let it sit lightly on top so it gets crispy. Bake for 40–45 minutes, or until the topping is golden and the fruit is bubbling around the edges.

Let it rest for at least 10 minutes before digging in—though I totally understand if you sneak a bite while it’s still piping hot.

My Favorite Way to Serve This

Straight from the oven with a scoop of vanilla bean ice cream melting into all that warm fruit and buttery oat topping. If you’re serving guests, add a drizzle of caramel sauce or even a little whipped cream on top. When I have leftovers (rare), I honestly enjoy them cold from the fridge the next day with a cup of coffee.

Storing Leftovers

If you’re lucky enough to have leftovers, cover the crisp loosely with plastic wrap and refrigerate. It’ll stay fresh for about 3–4 days. Just know the topping will soften slightly as it sits—but a quick pop in the oven or toaster oven brings some of that crunch back.

I usually just warm up a slice in the microwave for 30 seconds, but if I want that freshly-baked feel again, I reheat it in the oven at 325°F for 10–15 minutes.

Can You Freeze It?

Absolutely. Just let the crisp cool completely, then wrap it tightly in plastic wrap followed by a layer of foil. It’ll keep in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and then bake at 350°F for 20–25 minutes until warmed through.

Best Fruit Combos and Swaps

This recipe is super forgiving. You can switch up the fruit based on what’s in season or what’s in your fridge. Here are a few tried-and-true combinations I’ve made and loved:

• Apple + Blueberry

• Pear + Cranberry

• Apple + Blackberry

• Peach + Pear (especially good in late summer)

Handy Tips from My Kitchen

• Chill the topping before baking. This helps keep the butter cold, which leads to a crunchier, crumblier topping.

• Use a mix of fruit. Mixing sweet and tart apples gives better depth of flavor. The same goes for pears.

• Don’t overbake. Once the topping is golden and the fruit is bubbling at the edges, pull it out. The fruit will continue to soften as it cools.

• If you like extra crunch: Toss a handful of chopped pecans or walnuts into the topping.

  Yield: 8

  Cinnamon Apple Pear Crisp

  

  Print

  A cozy fall dessert filled with tender apples and juicy pears, all wrapped up in a cinnamon-spiced oat topping. It’s the kind of comforting, golden-baked treat that makes your whole kitchen smell like a hug.

  Prep Time 20 minutes

  Cook Time 45 minutes

  Total Time 1 hour 5 minutes

  Ingredients

  Fruit Filling:

  • 2–3 ripe pears, peeled and sliced
  • 2–3 crisp apples, peeled and sliced
  • 2 teaspoons fresh lemon juice
  • ¼ cup brown sugar (light or dark)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt

  Oat Crisp Topping:

  • ¾ cup all-purpose flour
  • ¾ cup old-fashioned rolled oats
  • ½ cup chopped pecans (optional)
  • ⅓ cup brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon salt
  • 6 tablespoons cold butter, cubed

  Instructions

  1. Start by preheating your oven to 350°F (175°C).
  2. In a mixing bowl, stir together the flour, oats, chopped pecans (if using), both sugars, cinnamon, nutmeg, and salt. Add the cold, cubed butter and cut it into the mixture using a pastry cutter or fork until it looks crumbly and holds together when pressed. Pop the bowl in the fridge to keep it chilled while you prep the filling.
  3. In another large bowl, toss the sliced apples and pears with lemon juice to keep them from browning. Add in the brown sugar, flour, cinnamon, vanilla, nutmeg, cardamom, ginger, and salt. Gently mix until everything is well coated in the spiced mixture.
  4. Transfer the fruit filling to a 9-inch pie dish or baking pan. Take the topping mixture out of the fridge and evenly sprinkle it over the fruit.
  5. Bake in the preheated oven for 40–45 minutes, or until the topping is beautifully golden and the filling is bubbling around the edges.

  Notes

  • Store any leftovers in the fridge for up to 3 days—though it rarely lasts that long in our house!

  Nutrition Information

  Yield

  8

  Serving Size

  1
  Amount Per Serving Calories 1013Total Fat 42gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 30gCholesterol 23mgSodium 601mgCarbohydrates 161gFiber 21gSugar 72gProtein 10g

  TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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FAQs

Can I make this gluten free?
Yes! Just swap the flour for a gluten free 1:1 baking blend and use certified gluten free oats.

Can I make it dairy free?
Absolutely. Use a plant-based butter or even coconut oil for the topping. It won’t be quite the same richness, but still very tasty.

What are the best apples to use?
A mix of Granny Smith (for tartness) and Honeycrisp (for sweetness) gives a balanced flavor and holds up well in the oven.

Can I prep it ahead?
Yes, you can assemble everything, cover tightly, and refrigerate for up to 24 hours before baking. I do this often when hosting—it saves time and frees up oven space later.

This cinnamon apple pear crisp is one of those desserts that feels like home—warm, fragrant, and always welcome. Whether you make it for a holiday dinner or a quiet night in, it’s the kind of cozy treat that brings people back for seconds. And maybe thirds.

Try other Crisp recipes:

• Flourless Apple Crisp
• Iced Apple Crisp Oatmilk Shaken Espresso
• Iced Apple Crisp Oatmilk Macchiato