Pear and apricot crisp brings sweet pears and chewy dried apricots together under a crunchy oat, walnut, and whole wheat crumble. It's the quieter cousin of apple crisp, and in my kitchen it never lasts any longer.
There’s nothing quite like a warm, bubbly fruit crisp straight from the oven, and this Pear and Apricot Crisp is a true showstopper! We’re combining the delicate sweetness of ripe Bosc pears with the delightful, tangy chew of dried apricots for a flavor profile that’s both comforting and exciting. The real magic, however, is the irresistible topping—a crunchy, golden blend of rolled oats, whole wheat flour, and walnuts. Best of all, you can assemble this entire dessert a day in advance, making it the perfect stress-free treat for any occasion.
Ingredients
• For the Fruit Filling
• 6 ripe but firm pears (preferably Bosc), about 2.2 lbs / 1 kg (2.2 lb)
• ½ cup / 75g diced dried apricots
• 1 tablespoon / 8g (0.28 oz) unbleached all-purpose flour
• ⅓ cup / 113g (4 oz) honey
• For the Crunchy Topping
• ½ cup / 45g (1.59 oz) rolled oats (not instant)
• ¼ cup / 30g (1.06 oz) whole wheat pastry flour
• ½ teaspoon / 1.5g (0.05 oz) ground cinnamon
• ¼ cup / 55g (1.94 oz) firmly packed light brown sugar
• 3 tablespoons / 43g (1.52 oz) cold butter, cut into small pieces
• ¼ cup / 30g (1.06 oz) finely chopped walnuts
• For Serving (Optional)
• Lightly sweetened whipped cream or vanilla ice cream
Instructions
1. Prepare the Pan and Oven: Preheat your oven to 400°F (200°C). Generously butter an 8×8-inch baking pan or a similar-sized shallow baking dish.2. Make the Fruit Filling: Peel, core, and slice the pears into bite-sized pieces. In a large bowl, combine the pear slices and diced apricots. Sprinkle with the flour and toss gently to coat all the fruit. Drizzle the honey over the top and toss again until everything is evenly mixed. Transfer the pear mixture to your prepared baking pan and spread it in an even layer.3. Mix the Topping: In the same bowl (no need to wash it!), combine the rolled oats, flour, cinnamon, and brown sugar. Mix well. Add the cold butter pieces and use your fingertips to rub the butter into the dry until the mixture resembles coarse crumbs. Stir in the chopped walnuts.4. Assemble and Bake: Sprinkle the crumb topping evenly over the fruit layer in the pan. Bake for 30 to 40 minutes, or until the fruit filling is bubbly and tender and the topping is a beautiful golden brown.5. Serve and Enjoy: Let the crisp cool for a few minutes before serving. It’s delicious served warm, either on its own or with a generous dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.
Nutritional Information
• This isn’t just a dessert; it’s a powerhouse of nutrients! Pears provide an excellent source of dietary fiber and vitamin C. Dried apricots are packed with Vitamin A and antioxidants, while the rolled oats and walnuts in the topping contribute heart-healthy fats, more fiber, and a satisfying protein boost.
Pro Tips
• The best pears for baking are ripe but still firm to the touch. This ensures they hold their shape and don’t turn to mush. Bosc, Anjou, or Bartlett varieties are all excellent choices.
• Make this dessert up to 24 hours ahead! Simply assemble the entire crisp, cover it tightly, and refrigerate. You may need to add 5-10 minutes to the baking time when baking from cold.
• Feel free to customize the topping. Swap the walnuts for pecans or slivered almonds, or add a pinch of ground ginger or nutmeg along with the cinnamon for extra warmth.
• For a slightly tangier filling, add a squeeze of fresh lemon juice (about 1 tablespoon / 15 ml / 0.5 fl oz) to the pear and apricot mixture. This also helps prevent the pears from browning.
FAQ
Q: Can I make this pear and apricot crisp vegan
A: Absolutely! To make this crisp vegan, simply substitute the butter with an equal amount of cold vegan butter or solid coconut oil. For the filling, replace the honey with maple syrup or agave nectar for a completely plant-based dessert.
Q: How can I make this fruit crisp gluten-free
A: Yes, this recipe is easily adapted to be gluten-free. Use certified gluten-free rolled oats and swap both the whole wheat pastry flour and the all-purpose flour with a good quality gluten-free all-purpose flour blend.
Q: What are some nut-free options for the topping
A: For a delicious nut-free version, you can omit the walnuts entirely. To add a similar crunch and boost the nutritional value, consider substituting them with raw pumpkin seeds (pepitas) or sunflower seeds.
Q: Is this vegetarian crisp a good source of protein
A: While primarily a dessert, this crisp does offer a protein boost from the walnuts and whole grains. The combination of fiber from the fruit and oats with healthy fats from the nuts makes it a more satisfying and nutrient-dense treat than many other desserts.
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Pear and Apricot Crisp
Ingredients
Method
- Prepare the Pan and Oven: Preheat your oven to 400°F (200°C). Generously butter an 8x8-inch baking pan or a similar-sized shallow baking dish. 2. Make the Fruit Filling: Peel, core, and slice the pears into bite-sized pieces.
- In a large bowl, combine the pear slices and diced apricots.
- Sprinkle with the flour and toss gently to coat all the fruit.
- Drizzle the honey over the top and toss again until everything is evenly mixed.
- Transfer the pear mixture to your prepared baking pan and spread it in an even layer. 3.
- Mix the Topping: In the same bowl (no need to wash it!) , combine the rolled oats, flour, cinnamon, and brown sugar.
- Mix well.
- Add the cold butter pieces and use your fingertips to rub the butter into the dry until the mixture resembles coarse crumbs.
- Stir in the chopped walnuts. 4. Assemble and Bake: Sprinkle the crumb topping evenly over the fruit layer in the pan.
- Bake for 30 to 40 minutes, or until the fruit filling is bubbly and tender and the topping is a beautiful golden brown. 5.
- Serve and Enjoy: Let the crisp cool for a few minutes before serving. It's delicious served warm, either on its own or with a generous dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.
