Harvest Pear and Apple Crisp With Ginger Oat Topping

Alpine Ella
by Alpine Ella
6 portions
1 hr 10 min

Get ready for the perfect fall dessert! This pear and apple crisp has a crunchy topping and is so delicious served warm. Plus, it only takes 15 minutes to prep this crumble.

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This pear and apple crisp will make your home smell just like fall – all that cinnamon and ginger is so amazing! All you need to do is combine chopped pears and apples with spices, flour and sugar, before topping with a delicious ginger oat topping. Looking for just an apple crisp? Check out my apple crumble with homemade custard.

Tell me about this recipe

  • This pear and apple crisp only takes a few minutes to throw together. All you need to do is toss sliced apples and chopped pears with some spices before sprinkling over an oat crumble topping.
  • The topping is made with brown sugar, cinnamon and ginger. It gives you a delicious crispy topping.
  • It tastes amazing warm with a scoop of ice cream.

Ingredients Needed

Pear and Apple Crisp
Oat Ginger Topping

The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.

  • Sliced Almonds: I used almonds to add some extra crunch to the oat ginger topping, but you could substitute an equal amount of walnuts or pecans, or leave it out entirely.
  • Oats: I made the oat streusel with rolled oats, be sure not to sure steel cut oats!

How to make this recipe

Step 1: Combine the oats, flour, spices and slivered almonds in a large jug.

Step 2: Add in your butter and mix with your hands. Be sure to get everything moistened, then keep in the fridge while you make the filling.

Step 3: Peel and core your apples and pears. Slice your apples thinly and chop up your pears. Combine them together in a large glass bowl.

Step 4: Add your lemon juice, flour, spices and brown sugar. Make sure every piece of fruit is covered.

Step 5: Butter a 9-inch ceramic baking dish and add your filling. Arrange the fruit so there are no large gaps.

Step 6: Cover with your oat streusel topping and bake at 350 for 50-55 minutes.

Recipe Tips

  • Be sure that your thoroughly mix your topping ingredients, getting all the dry ingredients moistened by the butter. If you don’t mix them enough then your topping will be too dry after baking.
  • Check on the pear and apple crisp as it’s baking, if it starts to get too brown you can cover the top with foil.
  • I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake

Frequently Asked Questions

What is the difference between a crumble and a crisp?Tricky question, it all depends on who you ask! Some say that crisps contain oats while crumbles do not. Richard Sax’s ‘Classic Home Desserts’ states that a crisp is topped with butter, sugar, flour and sometimes nuts, while a crumble is the English version of a crips with a topping of oats.

How do I store this?Once your crumble has cooled down, keep it in the fridge for up to 5 days. Heat it up in the microwave.

Other Fall Desserts to try

Cheesecake Swirl Pumpkin Bread

Gooey Caramel Cinnamon Rolls with Pecans

Baked Maple Glazed Donuts

Chocolate Walnut Cake

Make sure to tag me on Instagram @alpineella and leave a review below if you’ve made this recipe! If you want more baking ideas, you can follow me on Pinterest


Harvest Pear and Apple Crisp With Ginger Oat Topping
Recipe details
  • 6  portions
  • Prep time: 15 Minutes Cook time: 55 Minutes Total time: 1 hr 10 min
Show Nutrition Info
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Pear and Apple Crisp
  • ▢ 555 grams (4 2/3 cups) pears peeled, cored and chopped
  • ▢ 555 grams apples (4 3/4 cups plus 1 tbsp) peeled, cored and thinly sliced
  • ▢ 50 grams (1/4 cup) light brown sugar
  • ▢ 30 grams (1/4 cup) all purpose flour
  • ▢ 1 teaspoon vanilla extract
  • ▢ 1 teaspoon ground ginger
  • ▢ 1 teaspoon ground cinnamon
  • ▢ 1/2 teaspoon kosher salt
  • ▢ 1 tablespoon lemon juice
Ginger Oat Topping
  • ▢ 68 grams (1/2 cup plus 1 tbsp) all purpose flour
  • ▢ 110 grams (1/2 cup plus 1 tbsp) light brown sugar
  • ▢ 1/2 teaspoon ground cinnamon
  • ▢ 1 teaspoon ground ginger
  • ▢ 113 grams (1 stick) unsalted butter cubed and cold
  • ▢ 80 grams (3/4 cup plus 1 tbsp) rolled oats
  • ▢ 1/2 teaspoon kosher salt
  • ▢ 28 grams (1/4 cup) slivered almonds
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
  • 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.
Alpine Ella
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  • Pineapple Pineapple on Nov 17, 2021

    All of your recipes are in grams. Why? Most people want regular measurements not grams.

    • Zach Waxer Zach Waxer on Nov 21, 2021

      Looks like this recipe has been updated for US measurements

  • Shirley Foster Shirley Foster on Nov 17, 2021

    I skip recipes that give amounts in other than cups, etc. I am old and can't bother with converting .

    • Zach Waxer Zach Waxer on Nov 21, 2021

      Looks like this recipe has been updated for US measurements