fruit crisp recipe
The Best fruit crisp recipe
Classic Apple & Pear Fruit Crisp with Cinnamon
A comforting baked dessert featuring a buttery crumb topping over a spiced fruit filling. Perfect for fall or anytime you crave warmth in a bowl.
🥘Ingredients
- 4 medium apples, peeled and sliced
- 3 medium pears, peeled and sliced
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1 tbsp lemon juice
- 2 cups all-purpose flour
- 1/2 cup cold butter, cubed
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 large egg
👨🍳Directions
-
1
Preheat oven to 375°F. Line a baking sheet with parchment paper. -
2
In a large bowl, toss apples, pears, sugar, cinnamon, vanilla, and lemon juice until evenly coated. -
3
In another bowl, combine flour, cold butter, remaining sugar, cinnamon, and salt. Use your fingers to work the butter into the flour until it resembles coarse crumbs. -
4
Press half of the dough evenly over the fruit filling on the baking sheet. -
5
Sprinkle the remaining dough evenly over the top, pressing lightly to adhere. -
6
Bake for 35–40 minutes, until the edges are golden brown and the filling bubbles.
🔧Equipment
- Mixing bowls
- Cutting board
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Apple & Pear Fruit Crisp with Cinnamon Works
❓ Frequently Asked Questions About Apple & Pear Fruit Crisp with Cinnamon
1. What is the best way to adjust the fruit crisp for dietary restrictions?
Use a gluten-free oat blend and a cornstarch-based binding agent instead of flour. For a dairy-free version, substitute the butter with coconut oil or a plant-based margarine. Always check labels to ensure no cross-contamination if avoiding nuts or other allergens.
2. How do I know if my fruit filling is ready to top with the crispy topping?
The filling is done when the fruit is tender and the juices have thickened slightly. Gently press a spoon into the center—if it comes out mostly clear, it’s ready. Top immediately after checking to prevent the filling from overcooking.
3. Can I make this fruit crisp ahead of time?
Yes, you can assemble the crisp without baking it. Cover tightly with plastic wrap and refrigerate for up to 24 hours. Bake as directed when ready. For best texture, bake straight from the fridge for about 5 minutes longer than the recipe suggests.
4. What fruits work best in this recipe, and how do I choose the right ones?
Apples, pears, peaches, and berries (like blueberries or raspberries) work beautifully. For a sweeter filling, use a mix of tart and sweet fruits. Choose firm fruits that hold their shape when cooked—avoid overly mushy varieties like mangoes. For a thicker filling, add 1–2 tablespoons of cornstarch or flour to the fruit mixture.
