Caramel Apple and Pear Crisp

I’ve got a confession to make – I’m sick to death of cobblers. I’m not sure why, since I didn’t really make many this year. But the thought of one right now? Ugh. Crisps, on the other hand, are a different story. There’s nothing like the crunch of the topping on top of the fruit that’s unencumbered by mounds of dough. So when I picked up some really pretty pears and apples last weekend, I knew they would end up in some type of fruit dessert.

The caramel in this recipe brings it up to an all new level. We both LOVED this recipe, and have designated it our “go-to” crisp recipe in the future. We served it with some brown-sugar whipped cream we got at Whole Foods and ::swoon:: it barely lasted a day before we had devoured it. Dangerous stuff to have around. I’m submitting this recipe to the Cobblers, Crumbles and Crisps, Oh My! event over at Joelen’s Culinary Adventures.

Pear Apple Caramel Crisp

Caramel Apple and Pear Crisp
recipe courtesy Pillsbury

INGREDIENTS:

Fruit Mixture
2 medium apples, peeled, sliced (2 1/2 cups)
2 medium pears, peeled, sliced (2 1/2 cups)
2 tablespoons sugar
1/4 teaspoon allspice
1/3 cup caramel ice cream topping

Topping
1/2 cup firmly packed brown sugar
1/2 cup quick-cooking rolled oats
1/2 cup chopped walnuts
1/4 cup all-purpose flour
1/4 cup butter

Garnish
Whipped cream
Caramel ice cream topping

DIRECTIONS:

1. Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with nonstick cooking spray. In sprayed baking dish, combine apples, pears, sugar and allspice; toss gently to mix. Drizzle evenly with ice cream topping.

2. In medium bowl, combine brown sugar, oats, walnuts and flour; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Sprinkle evenly over fruit mixture; press lightly.

3. Bake at 375°F. for 30 to 35 minutes or until fruit is tender and topping is crisp. Cool at least 15 minutes before serving.

4. To serve, spoon liquid from baking dish over fruit. Top with whipped cream and caramel ice cream topping. Store in refrigerator.

NUTRITION INFORMATION:

1/8 of Recipe: Calories 370 (Calories from Fat 130); Total Fat 14g (Saturated Fat 6g); Cholesterol 25mg; Sodium 190mg; Total Carbohydrate 58g (Dietary Fiber 3g, Sugars 42g); Protein 3g Percent Daily Value*: Vitamin A 8%; Vitamin C 4%; Calcium 6%; Iron 6% Exchanges: 1 Starch; 3 Fruit; 2 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

5 thoughts on “Caramel Apple and Pear Crisp

  1. Whoa… I had to hold myself back from licking the screen at how delicious this looks! And thanks for submitting this to the Cobblers, Crumbles & Crisps blogging event! :)

  2. Pingback: A Pretty Mess » Blog Archive » Countdown to Halloween: Start Thinking about Caramel Apples!

  3. Pingback: Dessert Corps serves up a month of homemade desserts. « Craig’s Kitchen

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