Baking | Dessert | Easy | My Recipe

Raspberry Apple Pear Crisp

January 12, 2017

As my husband and I were away spending Christmas with his family, my pears were going soft in my fridge at home. By the time I returned one of my pears had died a brown, gooey, oozey death, but luckily I was able to save the other. The pear was a bit too soft to really enjoy fresh, so I decided to bake it in a dessert, and my mind jumped to crisp and my mom! My mom makes an amazing apple raspberry crisp! My dad loves it topped with vanilla ice-cream and often enjoys it as a midnight snack or even as breakfast. My mom generously shared her crisp recipe with me and I made it my own with this delicious dessert. I’m glad my experiment went well.

When I try something new of my own devising I get a little nervous that it won’t turn out and I would have wasted some perfectly good food. That did not happen this time! My mom doesn’t really use precise measurements for her recipe and neither do I. I use my eyes and estimate. I somehow just know what it should look like and how much of this or that should be added. My mom does however have some guidelines that help with a good ratio to fruit to crumble topping and how to make an epic crumble topping. I love that this recipe is so easy and quick and that you can put it together ahead of time. It is also really versatile and ingredients can be changed depending on the season and what you can get your hands on. I hope you enjoy the following recipe as much as my dad does!

Below are some other filling suggestions for your crisp:

  • peach
  • peach raspberry
  • strawberry
  • apple pear
  • blueberry
  • black berry

Ingredients:

Filling:

  • 1 pear diced
  • 3-4 apples diced ( I had some in my freezer)
  • 1-2 cups of frozen raspberries
  • Tapioca 2-4 tbsp
  • 3-4 tbsp sugar (I used a mix of white sugar and brown sugar)
  • 2-3 tsp cinnamon

Topping:

  • 1 1/2 cup oats
  • 1 cup brown sugar
  • 1/2 cup flour
  • 1/2 cup softened butter (I used salted)
  • Cinnamon

Instructions:

  1. Preheat oven to 375
  2. Dice fruit and place in a large bowl, add raspberries and sprinkle with tapioca, sugar and cinnamon. This is according to taste and your desired consistency. The more tapioca you add the thicker and more gelatinous the juices in the crisp will become.
  3. Add fruit mixture to a 9×13 dish.
  4. In another bowl add brown sugar, cinnamon, flour, oats and combine. Once combined add the softened butter and use your fingers to mix it into the dry ingredients until it resembles crumbs.
  5. Sprinkle the crumbs on top of the fruit and bake in the oven uncovered for 45 minutes.
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