I shared this orange ginger pear and quince crisp on My Baking Addiction earlier this fall. It’s too good of a fall dessert (perfect even for an easy Thanksgiving option) to not share with you guys here too though. Enjoy!
This orange ginger pear and quince crisp will make your whole house smell like the perfect fall candle while it’s baking. It’s a simple seasonal treat everyone will love and perfect with a scoop of vanilla ice cream on top!
I’m not much of a rule follower in life but, one of the few things that I have very specific parameters for is eating seasonally.
Tomatoes in January, apples in May or, the biggest offender, pumpkin in August drive me insane and that’s putting it lightly.
When the Starbucks psl rage starts up in mid-August it takes all my might to not go on a hate spree all over my Facebook feed.
It’s not to say I’m not excited about the thought of those foods, but all in due time, my friends. It just breaks my summer loving heart to push deliciously ripe peaches, figs and tomatoes aside for premature pumpkin, apples and pears.
We’re finally into fall and I’ve finally caved to the warm cinnamon spices, winter squash and hearty fruit. I know we’ve all done crisps before (they’re the best quick desserts, aren’t they?) so I wanted to go a little out of the ordinary with this one.
Pears definitely take a back seat to apples in the fall and how many of you have heard or eaten quince before not in the form of jam? Raising my hand high over here.
This funny looking apple/pear-like fruit caught my eye in the store and I just knew I had to grab one to play around with.
Uncooked, quince is totally inedible so don’t go biting into one like an apple! When baked though, it turns into this lovely sweet, vanilla-like soft fruit that’s perfect for fall baking. Combined with orange and ginger, this crisp smells like something Yankee Candle would bottle and sell for the price of your firstborn child while it’s baking away.
The best part about this pear and quince crisp though is how versatile it is.
Feel free to use pretty much whatever flour you want (whole wheat, white whole wheat, even gluten free will work fine) and if you don’t have coconut sugar, brown sugar or regular granulated sugar are just fine too.
You could even use maple syrup in the fruit filling instead. It’s rustic and really easily adapted. It’s also perfect with a nice heaping scoop of vanilla ice cream on top!
Love this orange ginger pear and quince crisp recipe?
For the crisp topping
- 1 cup oats
- ½ cup all purpose flour (whole wheat white flour or gluten free flour also work)
- ¼ cup chopped walnuts
- ¼ cup chopped pecans
- ¼ cup coconut sugar (or brown sugar)
- ½ teaspoon ginger
- 1 tablespoon chopped candied ginger
- 5 tablespoons melted butter (or coconut oil)
- ½ teaspoon orange extract
For the fruit filling
- 2 cups chopped pears, peeled and cored
- 1 ½ cups chopped quince, peeled and cored
- ¼ cup golden raisins
- ¼ cup dried cranberries
- zest of 1 small orange
- juice of 1 small orange
- 2 tablespoons coconut sugar (or brown sugar)
- 2 tablespoons all purpose flour (whole wheat white flour or gluten free flour also work)
- 1 teaspoon cinnamon
- Preheat oven to 350°F.
- Add all the topping ingredients in a large bowl. Mix together until well combined and set in the refrigerator until needed. You can make the topping in advance if you’d like.
- Combine the filling ingredients in another large bowl. Toss to thoroughly combine.
- Transfer the fruit filling to a 9x13 or similar sized baking dish.
- Sprinkle the oat topping on top, covering the fruit evenly.
- Bake for 45 minutes until top starts to turn golden brown.
- Remove from oven, let sit for at least 10 minutes before serving.