Q1: What are the best apples and pears to use for a crisp?

The most important thing is to use firm varieties of both fruits that will hold their shape during the long baking time and not turn to mush. For apples , a mix of a firm-tart variety like Granny Smith and a firm-sweet one like Honeycrisp or Braeburn is fantastic. For pears , a Bosc or an Anjou pear is the ideal choice for baking.

Q2: What is the difference between an apple crisp and an apple crumble?

It's a subtle but classic distinction! A Crisp , like this recipe, has a streusel-like topping that traditionally includes oats . The oats get "crispy" during baking, hence the name. A Crumble is very similar, but its topping is made without oats , just from flour, sugar, and butter, so it's more like a crumbly, sandy cookie topping. However, the names are very often used interchangeably today.

Q3: How do I keep my crisp topping from getting soggy?

A soggy topping is usually caused by one of two things. First, you may not have baked it long enough. The crisp needs that full 50-60 minutes for the butter to melt and then "fry" the topping into a crispy, golden crust. Second, your fruit may have been very wet, creating too much steam. Using firm apples and pears, and tossing them with the flour as directed, will help to control the liquid and create a jammy, not watery, filling.

Q4: Can I make the topping by hand if I don't have an electric mixer?

Yes, absolutely! An electric mixer is just a quick shortcut. You can easily make the topping by hand in a large bowl. Simply use a pastry blender, two knives, or your fingertips to "cut" the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs with some small, pea-sized bits of butter still visible.

Q5: Can I make this crisp a day or two ahead of time for a party?

Yes, this is a perfect make-ahead dessert! The best method is to prepare the components separately and store them in the refrigerator, as described in the "Make-Ahead Tips" section above. This allows you to do a quick, fresh assembly on the day of, which will give you the best final texture. You can also bake the entire dish a day in advance and simply reheat it before serving.

The Best Classic Apple and Pear Crisp Recipe

The Best Classic & Easy Old-Fashioned Apple Crisp

A classic recipe for an old-fashioned apple crisp, perfect for a crowd. This dessert features a generous filling of fresh baking apples, such as McIntosh or Macoun, tossed with citrus zests, juices, sugar, and warm spices like cinnamon and nutmeg. The fruit is covered with a rich, crumbly streusel topping made from flour, sugars, old-fashioned oatmeal, and cold butter. The crisp is then baked until the fruit filling is hot and bubbly and the topping is golden brown.

Author: Grace
Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
Yield: 10-12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Filling:
5 pounds McIntosh or Macoun apples
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the Topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

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Instructions

Preheat the oven to 350°F. Butter a 9 by 14 by 2-inch oval baking dish.
Prepare the Filling: Peel, core, and cut the apples into large wedges. In a large bowl, combine the apples with the orange zest, lemon zest, orange juice, lemon juice, 1/2 cup of sugar, 1/4 cup of flour, cinnamon, and nutmeg.
Pour the apple mixture into the prepared baking dish.
Prepare the Topping: In the bowl of an electric mixer fitted with a paddle attachment, combine 1 1/2 cups of flour, 3/4 cup of granulated sugar, the brown sugar, salt, and oatmeal.
Mix on low speed, then add the diced cold butter and continue to mix until the mixture is crumbly and the butter is the size of peas.
Sprinkle the topping evenly over the fruit in the baking dish.
Bake: Place the baking dish on a sheet pan to catch any drips. Bake for 1 hour, or until the top is brown and the fruit is bubbly.
Serve warm.

Notes

An electric mixer with a paddle attachment is recommended for making the topping, but it can also be made by cutting the butter in with a pastry blender or your fingers.
Baking the crisp on a larger sheet pan is a helpful tip to prevent any bubbling fruit juices from spilling over into your oven.
This dessert is best served warm, often with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition

Serving Size: 1/12 of recipe
Calories: 450-550
Sugar: 55-65 g
Sodium: 100-150 mg
Fat: 20-25 g
Saturated Fat: 12-16 g
Trans Fat: 0 g
Carbohydrates: 65-75 g
Fiber: 5-7 g
Protein: 3-5 g
Cholesterol: 50-65 mg

Find it online: https://www.eatswithsoul.com/apple-and-pear-crisp/