Culinistas's Kitchen,  Recipes & Cooking

The Apple of Our Eyes

by The Culinistas

Got leftover apples from Rosh Hashanah last week? Or from your first of the season apple picking outing? We’ve got just the dish for you: Apple. Pear. Crisp. We can smell it coming out of the oven already. 

Rolled oats and a hit of our warm, earthy allspice and solstice blend top a variety of apples and pears for a dessert (or breakfast, we don’t judge) that will make you remember why September makes coming down from summer easy. Top it all off with a scoop of your favorite caramel — the icing on the, ahem, crisp. 

Apple Pear Crisp with Ice Cream

Chef Tips:

Chop the apples a little thick so they hold up during baking.

– We are partial to caramel ice cream here. 

Prep Time 20 mins 

Cook Time 1 hour

Serves 4 to 6

4 cups rolled oats, divided

2½ cups turbinado sugar, divided

2 tsp salt

1 tsp allspice, ground

1 tsp solstice blend

1 cup unsalted butter, melted, plus more for greasing

3 gala apples, chopped

3 granny smith apples, chopped

3 pink lady apples, chopped

2 bartlett pear, chopped

1 bosc pear, chopped

Ice cream, for serving

1. Preheat oven to 350ºF.

2. In a high speed blender, grind 2 cups rolled oats into a coarse flour. 

3. In a large bowl, whisk oat flour with remaining whole oats, 1½ cups sugar, salt, allspice & solstice blend. Add melted butter & mix until mixture develops a sandy consistency.

4. In a separate large bowl, combine apples, pears & remaining 1 cup sugar. Transfer the fruit mixture to a greased 8×8 inch baking dish; top with oat mixture. 

5. Bake the crisp until the fruit is soft & topping is golden brown, 60-75 mins. Cool slightly & serve with ice cream.

Allspice and Solstice are a chef’s secret weapons for anything sweet. Check out our eComm shop to purchase our favorite brand.