Embrace the essence of fall with this comforting crisp, a delightful medley of seasonal fruits crowned with a spiced oat topping. The aroma alone will transport you to cozy autumn days. Serve warm, perhaps with a scoop of creamy vanilla ice cream, for the perfect ending to any meal.

Follow The Directions

01

Step

Preheat oven to 375 degrees F (190 degrees C). Prepare a glass baking dish with non-stick cooking spray. (5 minutes)

02

Step

In the prepared baking dish, combine the diced apples, pears, raisins, and chia seeds. Drizzle evenly with apple cider and maple syrup, then gently stir to coat. (10 minutes)

03

Step

In a separate bowl, whisk together the oats, wheat germ, brown sugar, ground flax seed, whole wheat flour, pumpkin pie spice, and cinnamon. Add the softened butter and use a fork or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs. (10 minutes)

04

Step

Evenly spread the oat topping over the fruit mixture. Cover the dish loosely with aluminum foil to prevent over-browning. (5 minutes)

05

Step

Bake in the preheated oven for 35 to 40 minutes, or until the topping is golden brown and crisp, and the fruit is tender. Remove the foil during the last 10 minutes of baking to enhance browning. (40 minutes)

For an extra layer of flavor, toast the oats and wheat germ in a dry skillet over medium heat for a few minutes before adding them to the topping mixture.
Feel free to experiment with other fruits, such as cranberries, peaches, or plums, depending on the season and your preferences.
If you don't have pumpkin pie spice, you can create your own blend using cinnamon, ginger, nutmeg, and allspice.
The crisp can be prepared ahead of time and baked just before serving. Store the unbaked crisp in the refrigerator for up to 24 hours.

Agnes Cruickshank

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.