Saturday, September 1, 2012

Charmed Apple-Pear-Cherry Crisp

By Ellery Adams

It might not officially be autumn, but I'm ready for all the flavors of fall. Since I'm going to save my apple pie recipe for our Apple Week on Mystery Lovers' Kitchen, I thought I'd forgo the crust altogether and offer a sweet, fruity, crunchy crisp.

I also wanted to share my next pie shoppe cover with you. I'll post it at the end of the blog so I don't distract you from the yummy photos of this super-easy, super-delicious autumn crisp.

2 Granny Smith apples, peeled, cored and chopped
2 Anjou pears, peeled, cored, and chopped
3/4 cup frozen cherries (you can substitute fresh cranberries or raisins)
1/4 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup butter, cut into pieces
1/2 cup chopped pecans


Preheat oven to 375 degrees. Butter an 8-inch square pan.

In a large bowl, mix together apples, pears, cherries, white sugar, cinnamon and nutmeg. Spread evenly in baking dish.

In the same bowl or in a food processor, combine oats, flour and brown sugar. Mix in butter until crumbly. (If using food processor, use pulse button to crumble) Stir in pecans. Sprinkle over apples.

 *Note - my family loves lots of crisp, so I often double the crisp recipe and that's why my pic looks very crisp heavy!

Bake in preheated oven for approximately 45 minutes or until topping is golden brown. Let cool, serve with a scoop of vanilla or maple ice cream.

What fall treats are you craving right now? 


  1. I love this recipe and can not wait to pick up this book 185 days(saw that I can pre order on The book depository), I must pick up her first book Pie's and Prejudice. I am so excited, thank you for sharing this recipe and this author!

  2. Yummy to all of the above! I can't wait too Ellery--so enjoyed Pies and Prejudice. xo Lucy

  3. There is no such thing as too much crisp. And Pies and Prejudice was delightful (I'll bet we all wish we could include a little extra in our pies), so I'm sure the next one will be too.

  4. Beautiful cover, Ellery! I want to visit that pie shop!

    Strange as it might sound, I have never mixed apples with pears in a pie. And why not, I wonder? This crisp sounds delightful!

    ~ Krista

  5. What a wonderful recipe! Thank you for sharing, definitely going in my saved file. I am also loving the cover of Peach Pies and Alibis this looks like a tasty read ;)

  6. Your new cover is gorgeous, Ellery, love the title, too. Your launch book was wonderful, and I can't wait to read your new entry. Like you, I'm looking forward to apples this fall. (And, of course, I'll be watching Sheila's posts. :)) Your recipe today looks delicious, esp. with the maple ice cream you suggested. Caramel ice cream would be delicious with this, too. Thanks for sharing and enjoy your Labor Day weekend.

    ~ Cleo

  7. I can't add anything to the wonderfully posted comments except
    that every time I come to this website I gain weight just reading the comments and the recipe ingredients! How you all have time to cook when you're busy writing is a mystery in itself. Thanks for this one and yes, I love your new cover and have Pies and Prejudice in my book bag ready to be devoured! Adrienne in Mn :-)

  8. You'd fit right in around our table, Sheila. The filling is less important than the crisp. It could be eggplant crisp and I think they'd eat it!

  9. Ellery, love the cover, and I love apples and pears together. I often add them to cereal for sweet and crunch. A crisp is just the ticket, isn't it, at the end of summer? It's not quite a summer dessert. It begs for fall. Love it! Bet this would taste great with a slice of Gouda. :)

    Thanks for sharing.

    Avery aka Daryl

  10. I love the new cover!! It is so in keeping with the "spirit" of the series. :-)
    I do something very similar for Thanksgiving adding diced sweet potatoes, fresh cranberries, and apples. I like it a lot better than the ones with marshmallow.
    I think I'll be doing this with pears very soon.