Pear and apricot crisp is what I bake when the weather turns: fresh Bosc pears and chewy dried apricots under an oat-and-walnut topping that goes properly crunchy. Warm from the dish, with cream or nothing at all, it solves October.
Craving a dessert that’s both comforting and refreshingly different? Look no further! This Pear and Apricot Crisp is the perfect harmony of sweet, tender pears and delightfully tart dried apricots, all tucked under a golden, crunchy blanket of oats and walnuts. It’s the kind of wholesome, rustic dessert that fills your kitchen with the most incredible aroma as it bakes. Plus, it’s a fantastic make-ahead option for easy entertaining or a stress-free weeknight treat!
Ingredients
• For the Fruit Filling
• 6 ripe but slightly firm pears (preferably Bosc)
• 1/2 cup / 85g (3 oz) diced dried apricots
• 1 tablespoon / 8g (0.28 oz) unbleached all-purpose flour
• 1/3 cup / 110g (3.9 oz) honey
• For the Topping
• 1/2 cup / 45g (1.59 oz) rolled oats (old-fashioned, not instant)
• 1/4 cup / 30g (1.06 oz) whole wheat pastry flour (or 2 tbsp / 30 ml whole wheat flour and 2 tbsp / 30 ml all-purpose flour)
• 1/2 teaspoon ground cinnamon
• 1/4 cup / 55g (1.94 oz) firmly packed light brown sugar
• 3 tablespoons / 42g (1.48 oz) cold butter, cut into small pieces
• 1/4 cup / 30g (1.06 oz) finely chopped walnuts
• For Serving (Optional)
• Lightly sweetened whipped cream or vanilla bean ice cream
Instructions
1. Prep Your Oven and Pan: Preheat your oven to 400°F / 200°C. Generously butter an 8×8-inch (20×20 cm) baking pan or a similar shallow baking dish.
2. Mix the Fruit Filling: Peel, core, and slice the pears into bite-sized pieces. In a medium bowl, combine the pear slices and diced apricots. Sprinkle the flour over the fruit and toss gently to coat everything evenly. Drizzle in the honey and toss again until the fruit is well-coated.
3. Assemble the Base: Scrape the pear and apricot mixture into your prepared baking pan, spreading it into an even layer.
4. Make the Crumble Topping: In the same bowl (no need to wash it!), combine the rolled oats, flour, cinnamon, and brown sugar. Mix well. Add the bits of cold butter and use your fingertips to rub them into the dry until the mixture resembles coarse, sandy crumbs. Stir in the chopped walnuts.
5. Top and Bake: Sprinkle the crumble 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.
6. Cool and Serve: Let the crisp cool for at least 10 minutes before serving. It’s wonderful served warm, either on its own or with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.
Nutritional Information
• Nutritional Highlights
• Rich in Fiber: Pears, oats, and whole wheat flour provide a healthy dose of dietary fiber, aiding in digestion and promoting satiety.
• Source of Vitamins & Minerals: Pears offer Vitamin C and potassium, while apricots are a great source of Vitamin A.
• Healthy Fats: Walnuts contribute heart-healthy omega-3 fatty acids.
• Naturally Sweetened: This dessert relies on the natural sweetness of fruit and honey, reducing the need for refined sugars.
Pro Tips
• for the Perfect Crisp
• Choose the Right Pears: Bosc pears are excellent because they hold their shape well when baked. Anjou or Bartlett pears also work, but make sure they are firm to avoid a mushy result.
• Make-Ahead Magic: You can assemble the entire crisp (without baking) up to 24 hours in advance. Just cover it tightly and refrigerate. You may need to add 5-10 minutes to the baking time.
• Customize Your Topping: Feel free to swap the walnuts for pecans or almonds. For extra flavor and crunch, you can add a tablespoon of sunflower or pumpkin seeds to the topping mix.
• Don’t Overmix the Topping: When cutting in the butter, stop when you have pea-sized crumbles. Overmixing can create a paste-like texture instead of a light, crispy topping.
• Check for Doneness: The crisp is ready when the topping is golden brown and you can see the fruit juices bubbling up around the edges of the pan.
FAQ
Q: Can I make this pear and apricot crisp vegan
A: Yes, this crisp is easily made vegan. Simply substitute the butter in the topping with an equal amount of cold vegan butter or solid coconut oil. For the filling, replace the honey with maple syrup or agave nectar.
Q: How can I make this fruit crisp gluten-free
A: To make this recipe gluten-free, ensure you use certified gluten-free rolled oats. For the topping, replace the whole wheat pastry flour with a gluten-free all-purpose baking blend. For the filling, you can substitute the all-purpose flour with cornstarch or a gluten-free flour blend to thicken the fruit juices.
Q: Is there a nut-free option for the topping
A: Absolutely. For a delicious nut-free version, simply omit the walnuts. You can add extra crunch and nutrition by substituting them with an equal amount of pumpkin seeds, sunflower seeds, or even extra rolled oats.
Q: How should I store leftover pear and apricot crisp
A: Store any leftovers covered in the refrigerator for up to 4 days. You can enjoy it cold, or for the best texture, reheat it in a 350°F (175°C) oven for 10-15 minutes until the topping is crisp again.
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Pear and Apricot Crisp
Ingredients
Method
- Prep Your Oven and Pan: Preheat your oven to 400°F / 200°C. Generously butter an 8x8-inch (20x20 cm) baking pan or a similar shallow baking dish.
- Mix the Fruit Filling: Peel, core, and slice the pears into bite-sized pieces.
- In a medium bowl, combine the pear slices and diced apricots.
- Sprinkle the flour over the fruit and toss gently to coat everything evenly.
- Drizzle in the honey and toss again until the fruit is well-coated.
- Assemble the Base: Scrape the pear and apricot mixture into your prepared baking pan, spreading it into an even layer.
- Make the Crumble Topping: In the same bowl (no need to wash it!) , combine the rolled oats, flour, cinnamon, and brown sugar.
- Mix well.
- Add the bits of cold butter and use your fingertips to rub them into the dry until the mixture resembles coarse, sandy crumbs.
- Stir in the chopped walnuts.
- Top and Bake: Sprinkle the crumble 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.
- Cool and Serve: Let the crisp cool for at least 10 minutes before serving. It's wonderful served warm, either on its own or with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.
- Don't Overmix the Topping: When cutting in the butter, stop when you have pea-sized crumbles. Overmixing can create a paste-like texture instead of a light, crispy topping.
- Check for Doneness: The crisp is ready when the topping is golden brown and you can see the fruit juices bubbling up around the edges of the pan.
