Ginger Pear Apple Crisp
With its crispy oat top and soft apple pear filling this ginger pear apple crisp is a lovely alternative to a classic fall fruit crisp.
For us, crisps are as much about the texture as they are flavour. Those with soft fruit and crunchy topping are always our favourite at Crosby’s. And we like the flavour to be slightly tart and buttery.
Along with their luscious texture, pears have an earthy fall flavour that can use a little edge from ginger. Just a little 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 Apple Crisp
Ginger pear apple crisp is a delicious variation from apple. This version has a crisp buttery topping lightly spiced with ginger. The pears make their own sauce.
Ingredients
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
- In a large bowl toss the pears and apples with the flour then add the molasses, lemon juice and ginger.
- In another bowl whisk the rolled oats, flour, brown sugar and ginger. Pour over the melted butter and stir until well blended.
- Scrape the pear mixture into a good-sized casserole dish (high-sided for a deeper crisp) and top with the flour mixture.
- Bake at 350 F for 40-60 minute or until filling starts to bubble up. (Actual cooking time will depend on the depth of your baking dish.)
Armando
Super Tasty!
Carol Guertin
This recipe looks delicious! Do you grease the casserole dish?
Ness
Question: Is this powdered ginger or fresh ginger?
Crosby Molasses
Hi there, It’s dried ginger that I use in this recipe. Enjoy!
jean selman
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.
Crosby Molasses
Hi jean, We’ll get a copy in the mail to you.
Lynda
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?
Mary Powers
In answer to your question “Ha