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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

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Apple and Pear Crisp

pear and apple crumble

I’ve been eating a lot of cookies and ice cream lately.

For some reason, it’s been the only dessert that tastes good to me! Maybe it’s an end of the pregnancy thing, or a winter-comfort-food thing, but nothing really compares to the warm, freshly baked, gooey cookie with ice cream on top.

In an effort to give myself variety in the “warm dessert/ice cream combo” department, I decided to healthify dessert a bit, and create a fresh fruit compote for myself at home.

It’s lower in sugar than most desserts, and is only 200 calories for a HUGE portion! You can top it with a little bit of vanilla ice cream, or eat it straight out of the oven — either way it will taste absolutely delicious.

Apple and Pear Crisp

Total Time: 60 minutes

Yield: 6 servings

Calories per serving: 195

Fat per serving: 6.3g

Nutritional Info Per Serving: 195 Calories, 6.3g Fat (1.6g Saturated), 40g Carbs, 29g Sugar, 17.3mg Sodium, 4.5g Fiber, 1.9g Protein


    For the filling
  • 2 cups organic Bosc pears, cut into 1/4 inch cubes (about 4 medium pears)
  • 2 cups organic Fuji apples, cut into 1/4 inch cubes (about 2 large apples)
  • 1/4 cup brown sugar
  • 1 Tbsp freshly squeezed lemon juice
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
    For the topping
  • 1 tsp brown sugar
  • 3 Tbsp graham cracker crumbs (from about 2 1/2 graham cracker sheets)
  • 1/2 tsp cinnamon
  • 1/4 cup chopped walnuts
  • 1 Tbsp butter, melted


  1. Preheat the oven to 350° F, and coat 6 small ramekins with cooking spray (if you don't have these, you can use a large baking dish).
  2. Combine all ingredients for the filling in a large saucepan over medium-high heat. Bring to a simmer.
  3. Decrease the heat to medium, and continue cooking, stirring often, until the apples and pears are tender and the liquid reduces by half (about 25 minutes).
  4. Transfer filling to the ramekins or baking dish.
  5. Combine all topping ingredients in a small bowl.
  6. Sprinkle the topping over the apple-pear mixture, then bake for 5-10 minutes, or until the topping has browned and is slightly crispy.
  7. Garnish with a sprig of fresh mint (optional).


Originally Posted on

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17 responses to “Apple and Pear Crisp”

  1. This sounds lovely, but we don’t have Graham Crackers here in the UK – what kind of crackers are they exactly? Like a savoury cream cracker, or a slightly sweet cracker?? I’d love to find an alternative and give this a try.
    Happy New Year!
    P x

    • Hi Porcelina! So graham crackers are definitely a sweet, crumbly cracker (not savory at all) – they more closely resemble a cookie than a cracker. You can substitute any crushed crisp cookie for the graham cracker in making your cheesecake crust (e.g., shortbread, chocolate or vanilla wafers, animal crackers, gingersnaps, biscotti, amaretti cookies, etc.). I think sweeter digestive biscuits sold in the UK might work as a substitute as well. Hope that helps!

  2. Tried your recipe – loved it! I think it’s the lemon that makes it so good, balances the sweetness 🙂 Never quite got used to cooking spray so just used a bit of butter instead. Yummy!

    • Yay!! So glad to hear that Charlotte! And butter instead of cooking spray is totally fine 🙂 Thanks for letting me know how it turned out!

  3. Another great recipe! First time, I used apples and pears, second time…just apples! Both times used almonds instead of walnuts. Tastes so good warm with a scoop of vanilla frozen yogurt.

    • Woohoo! So glad you liked this recipe Barbara 🙂 And yumm – vanilla frozen yogurt is perfect with this dessert! Love the idea of using almonds instead of walnuts too — I’ll have to try that next time (or I might use almonds and walnuts!) Thanks for letting me know!

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