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–+ servings
Pear and Apricot Crisp – vegetarian recipe
Stav Kogan

Pear and Apricot Crisp

A comforting and refreshingly different dessert featuring a perfect harmony of sweet, tender pears and delightfully tart dried apricots, all tucked under a golden, crunchy blanket of oats and walnuts.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 serving
Calories: 359
Ingredients Method Nutrition

Ingredients
  

  • For the Fruit Filling
  • 6 ripe but slightly firm pears (preferably Bosc)
  • 1/2 cup (85 g / 3 oz) diced dried apricots
  • 1 tablespoon (8 g / 0.28 oz) unbleached all-purpose flour
  • 1/3 cup (110 g / 3.9 oz) honey
For the Topping
  • 1/2 cup (45 g / 1.59 oz) rolled oats (old-fashioned, not instant)
  • 1/4 cup (30 g / 1.06 oz) whole wheat pastry flour (or 2 tbsp whole wheat flour and 2 tbsp / 30 ml all-purpose flour)
  • 1/2 teaspoon (10 ml / 0.3 fl oz) ground cinnamon
  • 1/4 cup (55 g / 1.94 oz) firmly packed light brown sugar
  • 3 tablespoons (42 g / 1.48 oz) cold butter, cut into small pieces
  • 1/4 cup (30 g / 1.06 oz) finely chopped walnuts
  • For Serving (Optional)
  • Lightly sweetened whipped cream or vanilla bean ice cream
  • 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.

Method
 

  1. 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.
  2. Mix the Fruit Filling: Peel, core, and slice the pears into bite-sized pieces.
  3. In a medium bowl, combine the pear slices and diced apricots.
  4. Sprinkle the flour over the fruit and toss gently to coat everything evenly.
  5. Drizzle in the honey and toss again until the fruit is well-coated.
  6. Assemble the Base: Scrape the pear and apricot mixture into your prepared baking pan, spreading it into an even layer.
  7. Make the Crumble Topping: In the same bowl (no need to wash it!) , combine the rolled oats, flour, cinnamon, and brown sugar.
  8. Mix well.
  9. Add the bits of cold butter and use your fingertips to rub them into the dry until the mixture resembles coarse, sandy crumbs.
  10. Stir in the chopped walnuts.
  11. Top and Bake: Sprinkle the crumble topping evenly over the fruit layer in the pan.
  12. Bake for 30 to 40 minutes, or until the fruit filling is bubbly and tender, and the topping is a beautiful golden brown.
  13. 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.
  14. 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.
  15. 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.

Nutrition

Calories: 359kcalCarbohydrates: 69.5gProtein: 4.3gFat: 9.5g

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