Apple Pear Crisp (3 Ww Points) Recipe

Name: Apple Pear Crisp (3 Ww Points)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lemon, juice of; Fruit base; 2 bartlet pears; 3 granny smith apples; 1 golden delicious apple; 2 tablespoons whole wheat flour; 3 tablespoons sugar; 1/2 teaspoon cinnamon; 1/4 teaspoon ginger; 1 dash nutmeg; Crisp topping; 1/2 cup whole wheat flour; 6 tablespoons sugar; 1/2 cup old fashioned oats (not instant); 1/4 teaspoon ginger; 3/4 teaspoon cinnamon; 3 tablespoons unsalted butter, cold; 2 tablespoons pureed pear baby food

Servings: persons

1/2 lemon, juice of
Fruit base
2 bartlet pears
3 granny smith apples
1 golden delicious apple
2 tablespoons whole wheat flour
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 dash nutmeg
Crisp topping
1/2 cup whole wheat flour
6 tablespoons sugar
1/2 cup old fashioned oats (not instant)
1/4 teaspoon ginger
3/4 teaspoon cinnamon
3 tablespoons unsalted butter, cold
2 tablespoons pureed pear baby food

1
Preheat oven to 375 degrees.
2
Prepare an 11 by 7 baking or casserole dish with a light coating of cooking spray.
3
Squeeze the juice of a half lemon in to a large bowl and add water. This will help keep the peel fruit from browning while you are peeling and cutting.
4
Peel and core the fruit. Slice into thinnish slices, suggestion is to cut the pears in eighths and the apples in tenths. As you are cutting place the fruit in the bowl of water and juice.
5
Mix together the remaining ingredients for the fruit layer in a small bowl. Drain the fruit and pour in the prepared baking pan. Toss together with the sugar and spice mixture.
6
In a medium bowl, combine the dry ingredients, flour through cinnamon.
7
Cut the butter into small cubes or slices into the bowl and mix with a fork breaking up the butter into small mini pea sized bits. (I find it easiest to do this by hand.) At the end, you will have a very fine crumb.
8
Add in the two tablespoons of pear puree and mix, the size of the crumbs will grow now with additional moisture.
9
Sprinkle the crumb coating across the top of the apples and pears.
10
Bake for 45 minutes until th fruit is bubbly and the top is crisped and browned. Actual cooking time will vary according to the thinness f the slices. Check about 5 minutes before the stated cooking time.
11
Serve warm or cold.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 lemon, juice of, Fruit base, 2 bartlet pears, 3 granny smith apples, and more.

Yes, Apple Pear Crisp (3 Ww Points) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple Pear Crisp (3 Ww Points)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions