Fall Fruit Crisp Recipe
Fall Fruit Crisp Recipe photo by Gallo® Family Vineyards
Publisher Photo
Publisher Photo
This is a great recipe for any season, but is especially popular during the Fall months when the weather begins to cool off. I love baking and incorporating fresh ingredients whenever possible. This recipe is versatile and can be adapted to incorporate fruits that are in season, regardless of the month.—Taste of Home Cooking School
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 35 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 35 min. + cooling

Ingredients

  • 6 sliced peeled fresh pears
  • 1/2 cup pitted fresh sweet cherries or dried cherries
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1/2 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • TOPPING:
  • 3/4 cup old-fashioned oats
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup toasted chopped pecans
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup butter, softened
  • Vanilla ice cream

Directions

In a bowl, combine pears, cherries and lemon juice; set aside. In another bowl, combine vanilla, brown sugar, cornstarch and cinnamon. Sprinkle over pear mixture and gently toss to coat. Cover and refrigerate at least 1 hour or as long as overnight.
Place pear mixture in a greased 9-in. square baking dish. For topping, combine oats, brown sugar, flour, pecans, cinnamon and nutmeg in a bowl. Stir in butter. Sprinkle over pear mixture. Bake at 350° for 35-45 minutes or until filling is bubbly and topping golden brown. Serve warm with ice cream. Yield: 6 servings.
Editor's Note: Pear or Apple Crisp: Substitute 6 peeled apples or ripe peaches for the pears. Prepare the recipe as directed.
Originally published as Fall Fruit Crisp in Taste of Home Cooking School Collection Fall 2009, p76

  • 6 sliced peeled fresh pears
  • 1/2 cup pitted fresh sweet cherries or dried cherries
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1/2 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • TOPPING:
  • 3/4 cup old-fashioned oats
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup toasted chopped pecans
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup butter, softened
  • Vanilla ice cream
  1. In a bowl, combine pears, cherries and lemon juice; set aside. In another bowl, combine vanilla, brown sugar, cornstarch and cinnamon. Sprinkle over pear mixture and gently toss to coat. Cover and refrigerate at least 1 hour or as long as overnight.
  2. Place pear mixture in a greased 9-in. square baking dish. For topping, combine oats, brown sugar, flour, pecans, cinnamon and nutmeg in a bowl. Stir in butter. Sprinkle over pear mixture. Bake at 350° for 35-45 minutes or until filling is bubbly and topping golden brown. Serve warm with ice cream. Yield: 6 servings.
Editor's Note: Pear or Apple Crisp: Substitute 6 peeled apples or ripe peaches for the pears. Prepare the recipe as directed.
Originally published as Fall Fruit Crisp in Taste of Home Cooking School Collection Fall 2009, p76

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