Pear-Peach Crisp

Pear-Peach Crisp

Peaches. I’ve never really been too fond of them, until recently. My husband is pretty happy that I’ve finally taken a liking to them as peach desserts have always been among his favorites. Crisps and cobblers have been hitting my radar pretty heavily lately, so this peach and pear crisp really fit the bill for me.

Pear-Peach Crisp with Vanilla Ice Cream:

The original recipe is from The Southern Lady Cooks. In her version she uses all peaches, I changed mine to use both peaches and pears. I also upped the spices and have tried it both with brown sugar and white sugar. I was a little confused by her instructions on when to add the salt since hers said to add it in two different steps, so I just added it in the first step and it worked fine :) I even made a version with pineapple and peaches, which was quite good, but I think it needed to be baked longer.

Pear-Peach Crisp step photos -

click picture for a larger view

This is very easy to make [full printable instructions below]. You’ll drain the fruit and reserve the juice. Layer the fruit, make the batter then top the fruit with it. Whisk the sugar with the spices and cover the batter. Boil the juices and cover the top with it. Bake it and enjoy!

At any rate, this is an amazingly delicious dessert that’s perfect for the holidays, or really, anytime you have a sweet tooth. A generous scoop of vanilla ice cream is definitely the “icing on the cake” so to speak. This will be gracing my Thanksgiving table this year!

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5 from 1 reviews
Pear-Peach Crisp
Servings: 8 servings
  • 1 (15.25 ounce) can of sliced peaches, drained (reserve liquid)
  • 1 (15.25 ounce) can of sliced pears, drained (reserve liquid)
  • 4 tablespoons (1/2 stick) unsalted butter, softened
  • 1 cup sugar, divided
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup fat free evaporated milk (can substitute regular milk)
  • 1 tablespoon cornstarch
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ½ cup syrup from canned peaches
  • ½ cup syrup from canned pears
  1. Preheat oven to 350 F.
  2. Drain peaches and pears reserving liquid. Spread fruit in the bottom of a 9 x 9 inch sprayed baking dish.
  3. Cream together butter and ¼ cup of the sugar in your mixer until light and fluffy.
  4. Turn mixer down to low and add the flour, baking powder, salt and evaporated milk. Turn mixer up to medium and mix until well combined. Spread the batter over the fruit with a spoon.
  5. Whisk together remaining ¾ cup of sugar, cornstarch, nutmeg, cinnamon and allspice. Sprinkle sugar mixture over the batter on the fruit.
  6. Combine the peach and pear juice in a glass measuring cup. Bring to a boil in the microwave and then pour over the sugar mixture in the baking pan.
  7. Bake in preheated 350 degree oven 55 to 60 minutes. Serve with topping of your choice or ice cream.
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Variation: Fresh Fruit - If you prefer to use fresh fruit, use about 4 cups of fresh peaches and pairs and substitute 1 cup of water for the canned juices.

Saturated Fat 3.7 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.7 g
Cholesterol 16.5 mg
Sodium 271.9 mg
Potassium 187.9 mg
Total Carbohydrate 57.4 g
Dietary Fiber 2.2 g
Sugars 35.4 g
Protein 3.9 g
Nutrition Information
Serving size: 1 cup Calories: 290.5 Fat: 6.1 g



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