Photo of Apple-Pear Crisp by WW

Apple-Pear Crisp

Smartpoints value per serving
Total Time
3 hr 10 min
20 min
50 min
Our two-fruit crisp is a fabulous winter treat. Leave the fruit peels on or off, it's up to you.


cooking spray

1 spray(s)

fresh apple(s)

1 pound(s), Granny Smith, cored, cut into 1-inch-thick slices


1 pound(s), Bosc and/or Bartlett, cored, cut into 1-inch-thick slices

fresh lemon juice

2 tsp

dark brown sugar

4 Tbsp, unpackedTopping


1 large

dark brown sugar

6 Tbsp, unpacked

table salt

¼ tsp

ground cinnamon

1 tsp

uncooked rolled oats

1 cup(s)

light butter

6 Tbsp, melted


  1. Preheat oven to 375ºF. Coat a 9- X 9-inch glass baking dish with cooking spray.
  2. Place apple and pear slices in a medium bowl. Toss with lemon juice and sugar; set aside.
  3. To make topping, in another medium bowl, beat egg. Add sugar, salt and cinnamon; mix to combine. Add oats; mix well.
  4. Spoon fruit into prepared baking dish and evenly sprinkle oat mixture on top; drizzle with melted butter. Bake until fruit starts to bubble and topping starts to brown, about 45 to 50 minutes. Allow crisp to cool for a minimum of 2 hours. Cut into 9 pieces and serve.
  5. Serving size: 1 piece


The longer the crisp is cooled, the more the fruit juices will be absorbed. If the crisp is cut after two hours, the fruit will be a compote-consistency. Let it sit longer and it will become quite firm.Add 1/2 teaspoon of ground nutmeg and 1/4 teaspoon of ground ginger for a more robust spice flavor. Try this recipe with other types of fruit: three pounds of pitted, quartered Italian plums also make a lovely crisp.

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