Cinnamon Pear Apple Crisp
Recipe and Images Provided by Britney Breaks Bread
Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 125 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.
The end result is a line high butterfat butter in multiple, dreamy flavors, from sea salt butter to the garlic herb variety.
You can grab the rolled version of our butter — or the classic sticks you’ll often find on store shelves — from your local market or specialty store, by using our location tool.
So, without further ado, here’s our recipe for Cinnamon Pear Apple Crisp:
- 1 cup All-Purpose Flour
- ¾ cup Rolled Oats
- ¾ cup Brown Sugar
- 1 tsp Baking Powder
- ½ tsp Cinnamon
- Pinch of Salt
- ¾ cup Salted Butter (170 grams or 1 ½ sticks), room temperature
- 4 granny smith apples, chopped
- 3 d’anjou pears, chopped
- 1 lemon, juiced
- ½ cup brown sugar
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 tsp vanilla extract
- Preheat oven to 375 degrees F.
- Start by making the topping. In a bowl, combine flour, oats, brown sugar, baking powder, cinnamon, and salt. Add room temperature butter and pinch together with your hands until butter is incorporated and mixture resembles wet sand. Add to the refrigerator and proceed to making the filling.
- Chop apples and pears and add to a bowl. Squeeze lemon juice on top and add brown sugar, cinnamon, nutmeg, salt, and vanilla extract. Toss together ensuring all of the fruit is covered with sugar mixture. Add to a 9 inch pie pan.
- Remove topping from refrigerator and sprinkle on top of apple/pear mixture. Bake for 35-40 minutes, until topping becomes golden brown.