Peach Pineapple Crisp with Coconut & Ginger Crumble

Ok so, it's in the 80s in Seattle… I know, it's crazy and wonderful. I also know that the last thing anyone in Seattle wants to do on an 80 degree day is turn on the oven. A lot of our apartments and houses don't have AC, so it can be pretty miserable indoors on beautiful Seattle days. And, I mean, who wants to be inside when it's so amazing outside? 

That being said, if you happen to find yourself in an AC equipped home, or you don't live in Seattle, or you just love amazing tropical tasting desserts…then you should make this crisp. 

Peaches and pineapple together is such a winning combo. It reminds me of a tropical drink. And then if you top that with a buttery crumbling oat topping that has gingersnaps and coconut in it… c'mon guys. Turn on the AC. Blast the fan. Do what you need to do. Just make this dessert happen. 


And then go outside and enjoy this amazing summer weather.

Peach Pineapple Crisp with Coconut & Ginger Crumble 

I wanted to keep this really light and fresh tasting, so I didn't add a thickening agent to the fruit. It comes out a little runny and less set up this way, but I happen to think that it works. If you do want a firmer filling, add a tablespoon of cornstarch to the fruit and sugar mixture. 

2.5 cups cubed fresh pineapple (about half a large pineapple)

3 large peaches, cubed (no need to peel)

1/4 cup sugar

1 teaspoon vanilla

1.5 cups old-fashioned oats

1/2 cup flour

1/2 cup brown sugar

1/2 teaspoon salt

6 tablespoons melted butter (1 stick)

10 gingersnap cookies, crumbled

1/2 cup desiccated coconut 

1 tablespoon turbinado (course) sugar

Preheat oven to 425, with rack in middle. Stir together pineapple through vanilla. Place in a buttered 2.5-quart baking dish (or two 1-quart dishes). 

Stir together oats, flour, brown sugar ,and salt. Blend in butter with your fingers until mixture is thoroughly moistened. Stir in gingersnaps and coconut. Press over fruit and sprinkle with turbinado sugar. 

Bake until juices are bubbling and topping is golden brown, about 25 minutes. 

Cool slightly, and serve with ice cream.

What's in a Name?

It’s crumbly, it’s crispy, and it’s delicious. I’m talking about Apple-Pear Crisp…er, Crumble!? After researching on the internet, I still couldn’t’ tell you the difference. Some people say a crumble has an oat streusel, some people say a crisp has the oat topping, while a crumble has a flour-sugar-butter crumbly crust like topping. Really, I don’t care what you call it, as long as I get to eat it. I love crumbles/crisps, with their sugary streusel topping over hot, syrupy fruit or berries. You can have your pies, because I’ll take one of these bad-boys over pie any day.

Ever since the leaves started turning orange and the temperatures dropped (to the 20s… we’re cold up here in Seattle!) I’ve been dying to make a crisp/crumble. Luckily, recent events left me with a box full of apples and a bag full of pears. Amanda and I ordered the HUGE box of apples from a Washington orchard that was having an Apple-Cup apple-buying contest between Huskies and Cougars. Clearly our donation was in favor of our alma mater, the University of Washington. We split the mixed box of fresh, crispy apples—leaving us with about 20 apples apiece. The freshly picked pears came from Mel and John, who live near orchard country and always have boxes of fresh fruit. I don’t know about you, but when I have an overabundance of apples and pears, I immediately dream of cinnamon and envision that crumbly streusel topping.

After a Saturday spent doing chores and decorating for Christmas, the last thing Evan and I wanted to do tonight was go out. I, of course, wanted to mess up that freshly cleaned kitchen, so I rolled up my sleeves and started peeling fruit! I looked at a few basic apple crisp recipes for the general step by step involved, and mixed and matched flavors and ingredients for this simple yet super-satisfying apple pear crumbly crisp. Clean, warm apartment, holiday decorations, staying in with the boyfriend and cat, and apple pear crisp…it doesn’t get much better than this.

Apple Pear Crumbly Crisp

2 firm-ripe pears, peeled and cut into large bite-size chunks
2 tart apples such as Granny Smith, peeled and cut into large bite-size chunks
¼ cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon powdered ginger
Pinch of nutmeg
1 cup old-fashioned oats
½ cup brown sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
1-2 crushed sugar cubes (or 1-2 teaspoons of granulated sugar)
Preheat oven to 425°F with rack in middle. Stir together fruits, 1/4 cup sugar, cornstarch, vanilla, cinnamon, ginger and nutmeg. Place in a buttered 1-2-quart baking dish. Stir together oats, flour, salt, and brown sugar. Blend in butter with your fingers until mixture is thoroughly moistened. Press over fruit and sprinkle with sugar cubes/white sugar. Bake until juices are bubbling and topping is golden brown, about 25 minutes. Cool slightly, and serve with ice cream, whipped cream, or a drizzle of heavy cream.