To reheat it so it's crispy again, I microwave for about 40 seconds to heat through and then bake it in the oven to get the top crispy.Tinted window films can add special lifestyle features to your home. I cover by apple crisp tightly with plastic wrap (or in an airtight container, and store it in the refrigerator for up to 1 week. Allow to cool at least 5 minutes before serving.īest way to store and reheat apple pear crisp: Bake for 40-50 minutes until top is golden brown and juices are bubbling.
APPLE PEAR CRISP SKIN
I prefer peeling my apples and pears because sometimes the skin messes with the texture of the crisp, but again if you're pressed for time and don't mind the skin, then you can leave it on! This is how easy cardamom apple pear crisp is to make: This is one of those "totally up to you" things. The most popular pears you can usually find in the market that also bake well are Bartlett, Anjou or Bosc. You want to avoid soft apples like McIntosh, Red Delicious or Golden Delicious. Gala, Honeycrisp, Courtland, Granny Smith and Braeburn are my favorite baking apples because they're firm with a little tartness. You want to use apples that are more firm and won't turn mushy when baked: What apples are best to use in apple crisp?
This apple pear crisp recipe was adapted from Sally's Baking addiction.
APPLE PEAR CRISP FULL
I use oats because I love the little bit of nutty texture they add but you can certainly omit them and use a full amount of gingersnap cookie. Not only does that ginger spice work well with the fruit, but the cookies are so hard & crunchy that they make that topping extra crispy. The gingersnap cookies are my secret weapon in this crisp recipe. of apples sitting in my refrigerator that will certainly not go to waste.īetween savory fall dinners like my apple cider pork tenderloin or apple gouda stuffed chicken, to apple desserts like this apple pear crisp or my brown butter apple crumb crostata, we definitely take apple season seriously in this household ). Even if you don't take part in the apple picking part, you can still find bags of farm fresh apples from the local farms at the markets. The apples stay a little more firm while the pears are soft like butter, only adding to the amazing texture in this fall dessert.Īlthough I can't say pear picking is popular near me, apple picking sure is top of the list of fall things to do in RI.Įspecially where we live, there's a farm every couple of miles with apple and pumpkin picking all season long.
Sure, pie is good with it's buttery crust and all, but this apple pear crisp has a buttery gingersnap and oat topping that makes it my first choice amongst fall baking recipes (plus it's a lot easier than whipping up a homemade crust!).Īpples and pears are a match made in baking heaven (especially in this crisp recipe). I really can't think of a better way to snuggle up on the couch ). Something about that tartly sweet fruit filling, those warm fall spices, a crispy crunchy topping and a perfect scoop of vanilla ice cream. Serve warm with some vanilla ice cream for a cozy fall dessert!Īs much as I love cake and frosting, I absolutely love apple crisp in the fall. Deliciously easy apple pear crisp has notes of warm cardamom, nutmeg and cinnamon with a gingersnap oat topping.
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