This Pear and Apricot Crisp is a wonderful transitional dessert — light enough for warmer months when apricots are in season, yet cozy enough for cool autumn evenings.
This morning while cleaning the freezer I discovered a bag of apricots I’d frozen earlier in the summer. I thought I was out, so finding that last bag inspired this simple, comforting crisp. Pears pair beautifully with apricots, creating a sweet, slightly tangy filling beneath a golden oat-and-flour topping.
What’s the Difference Between a Crisp and a Crumble
I used to think “crisp” and “crumble” were the same — turns out there is a subtle distinction.
- A crisp usually includes oats mixed with flour in the topping, giving it extra crunch.
- A crumble typically uses only flour (and butter), resulting in a softer, more crumbly texture.
Taste will tell the difference: crisps are crunchier on top, while crumbles are more delicate and buttery. Both are delicious, and many recipes blend techniques. This one uses oats and flour to achieve a perfectly crisp, golden topping.
Happy baking and enjoy your crisp!
Pear and Apricot Crisp
15 mins
50 mins
1 hr 5 mins
Ingredients
- 1 1/2 Cups apricots fresh or frozen
- 5 Pears
- 2 Teaspoons cinnamon divided
- 1 Cup flour
- 1 Cup oats
- 1/2 Cup white sugar
- 1/2 Cup butter
- Pinch salt
Instructions
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Cut the apricots in half and remove the stones. Peel the pears and cut them into roughly 1-inch pieces. Set the fruit aside.
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In a large mixing bowl, combine the flour, oats, sugar, salt and 1 teaspoon of the cinnamon. Stir to blend the dry ingredients. Cut in the butter and use your hands to work it into the mixture until it resembles coarse crumbs, similar to large breadcrumbs.
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Grease an 8-inch baking dish and add the fruit. Sprinkle the remaining teaspoon of cinnamon over the fruit and toss to combine. Evenly spoon the crumbly topping over the fruit, covering it completely.
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Bake in a preheated 350°F (175°C) oven for about 40–50 minutes, until the fruit is tender and the topping is golden and crisp.
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Serve warm with whipped cream, ice cream, or yogurt. I served mine with Greek yogurt — simple and delicious.
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A straightforward, satisfying dessert that’s easy to prepare.
*A note on times provided: appliance performance varies; prep and cook times are estimates.
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