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Baked Apple Pear Crisp

15

1

Apple

This barbecued dessert takes French Apple Pie to the upper crust. Smoked apples and pears caramelize for superior flavor, pile it high with buttery crumble for a perfect finale.

6

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  • 1 1/2 Cup all-purpose flour

  • 1 Cup old fashioned oatmeal (not quick-cooking or instant)

  • 3/4 Cup brown sugar

  • 1 1/4 Cup sugar

  • 16 Tablespoon butter

  • 1/4 Teaspoon salt

  • 5 Pound diced apples and pears

  • 1 Whole lemon zest

  • 1 Whole lemon, juiced

  • 2 Teaspoon ground cinnamon

  • 1/2 Teaspoon ground nutmeg

  • 1

    Butter a 9” by 13” baking dish or spray with nonstick cooking spray. Set aside.
  • 2

    Make the topping: In a large mixing bowl or the bowl of a stand mixer, combine the flour, oatmeal, brown sugar, granulated sugar, butter, and salt.

    • 1 1/2 Cup all-purpose flour

    • 1 Cup old fashioned oatmeal (not quick-cooking or instant)

    • 3/4 Cup brown sugar

    • 3/4 Cup sugar

    • 16 Tablespoon butter

    • 1/4 Teaspoon salt

  • 3

    Mix on low speed until the mixture is crumbly and the butter is the size of peas. (If you don't have an electric mixer, use your fingers or a hand-held pastry blender.) Set aside.
  • 4

    Prepare the fruit: In a large mixing bowl, combine the apples, lemon zest, and lemon juice.

    • 5 Pound diced apples and pears

    • 1 Whole lemon zest

    • 1 Whole lemon, juiced

  • 5

    Add the sugar, cinnamon, and nutmeg and stir with a wooden spoon.

    • 1/2 Cup sugar

    • 2 Teaspoon ground cinnamon

    • 1/2 Teaspoon ground nutmeg

  • 6

    Tip the fruit mixture into the prepared pan. Distribute the filling evenly over the fruit.
  • 7

    When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
  • 8

    Put the crisp directly on the grill grate and bake for 50 to 60 minutes, or until the top is nicely browned and the fruit is bubbling and tender.

    350 ˚F

  • 9

    Serve warm with ice cream or sweetened whipped cream. Enjoy!

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