Slow Cooker Apple Pear Crisp Recipe

Pittman & Davis

Fall is fast approaching and that means the season for crispy, sweet apples and pears. Apples and pears are part of the rose family together with loquats, strawberries, and almonds. Most of the trees are deciduous, which means they shed leaves annually, and go dormant during winter. Apples and pears can also be classified as pommes. This type of fruit can be identified by its layers which are the external skin of the fruit or the epicarp, the edible flesh called the mesocarp, and the endocarp or core of the fruit.

An interesting fact about apples and pears is that originally, more than half of the varieties of these fruits were cultivated for brewing cider and not for eating. This practice declined in Europe as beer and wine became more popular, while the prohibition in the US compelled apple farmers to shift their crops to apples for eating. This shift in apple farming practice lead to the loss of some heirloom varieties bred specifically for brewing, but also to some creative ways to make full use of the fruits. While apples and pears are satisfying to eat as is, they are also great ingredients for cooking and baking dishes and desserts. One tasty, easy recipe you can try, is the slow cooker apple pear crisp. Here’s how:

How to make Slow Cooker Apple Pear Crisp

Prep Time: 30 minutes

Cook Time: 3-4 hours

Yields: 6 Servings


  • 4 Pittman & Davis Fuji Apples, peeled and cut into 1/2-inch slices
  • 3 Pittman & Davis Starkrimson pears, peeled and cut into 1/2-inch slices
  • 1/3 cup light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • Pinch of ground nutmeg

For Toppings:

  • 3/4 cup all-purpose flour
  • 3/4 cup old fashioned oats
  • 1/2 cup chopped pecans
  • 1/3 cup light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 8 tablespoons unsalted butter, cut into cubes


  1. To make the topping, combine flour, oats, pecans, sugar, cinnamon and salt in a medium bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Set aside.
  2. Lightly coat the inside of a 4-qt slow cooker with nonstick spray. Place apples and pears into the slow cooker. Stir in brown sugar, flour, lemon juice, cinnamon, salt and nutmeg. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
  3. Place a clean dishtowel over the slow cooker. Cover and cook on low heat for 2-3 hours or high heat for 90 minutes. Remove the dishtowel and continue cooking, uncovered, until the topping is browned and the apples are just tender, about 1 hour.
  4. Serve warm.

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