Apple and Pear crisp, great way to use up a glut of fruit

7 Feb

DSCI0484I recently found a bag of eating apples on my doorstep from my good friend Erica.  She admitted that they had a few blemishes and to be careful in case there were any beasties inside.  I was a bit wary, so I decided to make them into a recipe that I could freeze and use another day.  I just happened to have the last eight pears in my fridge that I picked off our tree and stored until needed.  The skin was starting to wrinkle so I decided to combine the two fruits and make an apple and pear pudding.  The term ‘Crisp’ is, I think, a variation on the English ‘crumble’ except that it is much denser and turns into a lovely crisp topping when baked.  I was really pleased with the outcome and I will definitely be making this again whenever I get a glut of fruit. I am sure it would be lovely using other fruits as well, maybe blackberry and apple, plums, apple and rhubarb, peaches, berries…… Oh my, the list could go on and on.

Here is the recipe.

Apple and pear crisp                        Makes 1 large for 6 – 8 people or 3 smaller for 2 people

For the topping

  • 1 cup / 4 ounces plain flour
  • 1 cup / 8 ounces light brown sugar
  • 1 cup / 4 ounces oats
  • 6 ounces butter

For the base

  • 1/4 tsp grated nutmeg
  • 1 tsp ground cinnamon
  • 6 oz granulated sugar
  • 3 tbsp plain flour
  • 2 tbsp juice from an orange + 1 tsp zest
  • 2 tbsp fresh lemon juice + 1 tsp lemon zest
  • 1.5 pounds of apples, peeled, cored and cut into 1 inch pieces
  • 2 pounds pears, peeled, cored and cut into 1 inch pieces
  1. Preheat the oven to 190C / 170C fan / gas 5.
  2. Combine the flour, sugar and oats in a food processor. Add the butter, cut into small chunks, and process until like large breadcrumbs. Alternatively rub the butter in by hand as if making pastry.
  3. Place the fruit into a large bowl and add the orange and lemon juices. Mix to coat the fruit.
  4. Add the remaining ingredients and mix well.  Transfer to either one large shallow, ovenproof dish or smaller ones of your choice.
  5. cover with the topping, it doesn’t matter if there are little gaps.
  6. Bake for 40 to 45 minutes or until the topping is brown and the fruit is bubbling.
  7. Serve warm or cold.  if you want to freeze, cool completely, cover with cling film and foil and freeze. Defrost before serving cold or warming through in the oven.


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