Autumn Apple Pear Crisp – I am not sure what you do on a beautiful, clear autumn day, but I bake. So while at our little cottage in the middle Nowhere, Wisconsin this past weekend, I put together this simple and delicious Autumn Apple Pear Crisp.
Autumn Apple Pear Crisp
Nothing says fall to me, more than fresh fruits. Whether those fruits are put into a pie or a crisp, it doesn’t matter. However, I do like simple. When I saw some beautiful apples and pears at my local grocer, I immediately imagined the aromas at our small lake cottage when I turned them into our Autumn Apple Pear Crisp.
When I arrived back at the cottage, I quickly started pulling from our cupboard some things we always have on hand, rolled oats, brown sugar, flour, cinnamon. With a peel here and a dice there, my Autumn Apple Pear Crisp started to take shape.
Once this Autumn Apple Pear Crisp hit the oven and started to bake, the aroma of fall filled the cottage. Impatiently, we all pasted our faces to the door of the oven and watched it cook to it’s golden glory. I am not going to lie to you. The hardest part of this recipe was waiting for Dan to finish the photo shoot. While he took pictures the kids and I stood close at hand with our spoons waiting for a bite of Autumn Apple Pear Crisp.
When he was finally done with these photos, which seemed like eternity, we all sat down and had a little Sunday afternoon treat. It was well worth the wait. Do yourself a favor and make my Autumn Apple Pear Crisp for your family. They will certainly thank you for it. Enjoy. -Scott
- Preheat oven to 350 degrees.
- In a bowl combine the rolled oats, flour, brown sugar.
- Add the softened butter.
- Using a fork, or your hands, incorporate the butter until the mixture becomes "crumbly".
- Peel and dice the apples and pears and put into a mixing bowl.
- Squeeze onto the apples and pears the juice of the lemon.
- Add brown sugar and cinnamon and mix together to coat all of the fruit.
- Pour fruit mixture into a 9X9 pan, or in our case a cast iron skillet.
- Top the fruit with the crisp topping.
- Bake in oven for approximately 40-45 minutes.
- Serve warm with a scope of vanilla ice cream.