Ginger Pear Apple Crisp

Servings: 6-8 serving(s)

Prep time: 15 minutes

Total time: 75 minutes

Cooking time: 60 minutes

Take me to the recipe

 

 

ginger pear crisp

I say crisp you say crumble (and sometimes in France they say “grumble”)

My friend Laura tells a funny story about the time she spied Apple Grumble on a menu at a bistro in France. It’s an endearing error in translation that seems to suit this rustic dessert.

ginger pear crisp

For me crisps are as much about the texture as they are flavour. Those with soft fruit and crunchy topping are always my favourite. And I like the flavour to be slightly tart and buttery. I rarely, if ever, add spices. Except for ginger pear apple crisp, that is.

Along with their luscious texture pears have an earthy fall flavour that can use a little edge from ginger. Just a little, mind you, to lift the flavour.

Melting the butter before blending it with the topping helps to make the topping extra crisp in this dessert as does the addition of good old-fashioned rolled oats.

ginger pear crisp

There aren’t many desserts in our house that can also be a breakfast stand-in. In fact fruit crisp is the only one.  (I don’t actually ginger bake pear apple crisp for breakfast but leftovers have a way of making their way onto the breakfast table, which is fine by me.) 

Ginger Pear Apple Crisp Recipe

Filling:

  • 4 pears, peeled and chopped
  • 2 apples (not too crisp) peeled and chopped*
  • 2 Tbsp. flour
  • 1/3 cup Crosby’s Fancy Molasses
  • 2 tsp. lemon juice
  • ¼ tsp. ginger

Topping:

  • 1 cup rolled oats
  • 1 cup flour
  • ½ tsp. ginger
  • 1/3-1/2 cup brown sugar
  • ½ cup butter, melted

*Can replace apples with additional pears

Instructions:

  1. In a large bowl toss the pears and apples with the flour then add the molasses, lemon juice and ginger.
  2. In another bowl whisk the rolled oats, flour, brown sugar and ginger. Pour over the melted butter and stir until well blended.
  3. Scrape the pear mixture into a good-sized casserole dish (high-sided for a deeper crisp) and top with the flour mixture.
  4. Bake at 350 F for 50-60 minute or until filling starts to bubble up. (Actual cooking time will depend on the depth of your baking dish.)

 

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6 thoughts on “Ginger Pear Apple Crisp

  1. Lynda says:

    Talking about “endearing errors”

    “Scrap the pear mixture into a god-sized casserole dish”

    You might want to correct this error :)

    I will be trying this recipe. Thank you.

    Have you ever used candied ginger instead of the powered ginger?

    1. Mary Powers says:

      In answer to your question “Ha

  2. jean selman says:

    jean selman 15 valley view de. passekeag nb e5n7r4 they all look so good thank you very much .i dont do a lot of backeing any more but these little butties i do like to make for us from time to time . thanks again jean selman.

    1. Hi jean, We’ll get a copy in the mail to you.

  3. Ness says:

    Question: Is this powdered ginger or fresh ginger?

    1. Bridget Oland says:

      Hi there, It’s dried ginger that I use in this recipe. Enjoy!

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