Pear, Cherry & Apricot Crisp

  • Active Time 15m
  • Total Time 1h 25m

Serves twelve.

You can bake this autumn fruit crisp in individual ramekins or in one large baking dish.


  • For the Crisp Topping:
  • 1 1/2 cups flour
  • 1 cup sugar
  • 3/4 cup rolled oats
  • 1/2 pound (16 tablespoons) unsalted butter, cubed and chilled
  • For the Filling:
  • 7 ripe yet firm pears (I like Anjou), peeled, cored,
  • and cut into 1-inch dice
  • 3 clementines (or small navel oranges), peeled
  • and sectioned
  • 1 cup dried cherries
  • 1 cup dried apricots, halved
  • 1/2 cup orange juice
  • 1/2 lemon, juiced
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup flour
  • Butter for the ramekins



In an electric mixer fitted with a paddle, combine

all the topping ingredients and mix on low speed until large crumbs form and just begin to turn pale yellow. Refrigerate or freeze in an airtight container.


Heat the oven to 375 degrees F.

In a large bowl, mix the pears, clementines, dried cherries, dried apricots, orange juice, lemon juice, sugar and cinnamon. Sprinkle in the flour and mix well with a rubber spatula. Let stand for 10 minutes. Lightly grease 12 ramekins (about 1-cup capacity) with butter. Divide the fruit mixture among the ramekins and generously sprinkle the topping to cover the fruit. Put the ramekins on 1 large or 2 small baking sheets. Bake until the topping is golden brown and the filling is bubbling slightly, 40 -45 minutes. Remove from the oven and leave at room temperature.


Reheat the crisps at 300 degrees F until hot, about 20 minutes. Serve warm with a scoop of vanilla or ginger ice cream.

Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.

RecID 1686

nutrition information per serving

480 calories; 17g total fat; 42mg cholesterol; 7mg sodium; 82g carbohydrates; 5g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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