Apple and pear crumble

It's winter in Naarm, perfection, and the Pino's veggie box keeps overwhelming us with apples and pears. So far I've made three crumbles and have no intention of stopping.

Have added chopped macadamias, used GF flour in one, and globs of Biscoff spread in the apple mix for another. You do you babe.

OG recipe here. 

Cinnamon Apple Pear Crisp

•  Total Time: 1 hour, 5 minutes
 
•  Yield: serves 8-10

Description

Brown sugar, cinnamon, oats, and fresh fruit come together in this buttery and irresistible apple pear crisp.

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Ingredients

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• 4 medium/large ripe pears, peeled and sliced (4–5 cups, or 500–625g, slices)*
• 3 medium/large apples, peeled and sliced (4–5 cups, or 500–625g, slices)*
• 1/2 cup (100g) packed light or dark brown sugar
• 1/4 cup (31g) all-purpose flour
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Topping

• 3/4 cup (94g) all-purpose flour (spooned & leveled)
• 3/4 cup (150g) packed light or dark brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed
• 1 cup (85g) old-fashioned whole rolled oats
• optional: 1 cup (125g) chopped pecans

• Instructions

  1. Preheat oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan.
  2. Mix all of the filling ingredients together in a large bowl, then spread into the baking pan.
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  3. Make the topping: Whisk the flour, brown sugar, and cinnamon together in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Stir in the oats. Sprinkle over filling.
  4. Bake for 40-45 minutes or until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for at least 5 minutes before serving. Serve warm, room temperature, or cold.
  5. Cover leftovers and store in the refrigerator for up to 5 days.