Photo of Apple-pear crisp by WW

Apple-pear crisp

Total Time
3 hr 10 min
20 min
50 min
Our two-fruit crisp is a fabulous winter treat. Feel free to leave the fruit peels on or off, it's up to you. And the longer the crisp is cooled, the more the fruit juices will be absorbed. If the crisp is cut after 2 hours, the fruit will be a compote-consistency. Let it sit longer and it will become quite firm. To mix things up, add 1/2 tsp ground nutmeg and 1/4 tsp ground ginger for a more robust spice flavor. You can also try this recipe with other types of fruit: 3 lb pitted, quartered Italian plums also make a lovely crisp.


Cooking spray

1 spray(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 egg(s)

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