Get the Recipe:
Apple-Pear Biscoff Crisp
You're just FIVE ingredients away from this wonderful Apple-Pear Biscoff Crisp!
Ingredients
- ¾ to 1 pound (340 to 454 g) total apples and pears (peeled or unpeeled), cut into 1-inch pieces
- 1 tablespoon granulated sugar
- 4 ounces (113 g) Biscoff cookies (about 14-15 cookies), crushed*
- ¼ cup (56 g) unsalted butter, softened and cut into 1/2-inch cubes
Recommended Products
Instructions
- Preheat oven to 375°F (190°C). Butter two 5-inch pie plates.
- Place apples and pears in a medium bowl. Add sugar and toss to coat. Set aside.
- Combine crushed cookies and butter until well-mixed.
- Stir fruit and sugar again. Transfer to prepared pie plates, dividing evenly. Pour juices in the bowl over the fruit.
- Sprinkle the cookie mixture over the fruit.
- Place the pie plates on a baking sheet. Loosely cover the entire pan with aluminum foil.
- Bake 35-40 minutes, or until the topping is deep brown and the fruit is bubbling.
- Remove pan to a wire rack to cool before serving. Serve warm or at room temperature.
Notes
- *The cookies don't have to be finely ground, but I liked them that way. I ground them quickly and easily in my mini food processor. You can also break up the cookies and place them in a sealable plastic bag, and crush them by rolling a rolling pin over them.
- To make this crisp in an 8-inch round pan, simply double the recipe.
- Recipe slightly adapted from Dorie Greenspan.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
