How to Make Pear and Ginger Apple Cider Crisp

Featured recipe from My Metropolitan Kitchen Episode 2

Brought to you by


Pear and Apple Crisp
Chef Megan LaVigne developed this recipe for Pear and Ginger Apple Crisp using Bløm Meadworks Mead from Ann Arbor, MI

Watch the video from this episode of My Metropolitan Kitchen

In the cozy months what could possibly be better than a bubbly, crumbly, spiced apple crisp fresh out of the oven? I agree, not much… unless you want to add fresh pears and Pear & Ginger Hard Cider from Bløm Meadworks in Ann Arbor, MI.

I love to combine red and green apples in my crisps to have the layers of tart and sweet. This recipe comes together so quickly and then is topped with a crumbly, buttery and nutty topping that will keep your spoon dipping into the bowl for more. Topping it with vanilla bean ice cream is the way to go!

Chef Megan LaVigne makes Pear and Apple Crisp using Blom Meadworks from Ann Arbor, MI
Chef Megan LaVigne makes Pear and Ginger Apple Crisp using Blom Meadworks mead from Ann Arbor, MI

Pear & Ginger Apple Cider Crisp

Servings: 8-10
Prep Time: 15 minutes
Total Time: 1 hour 45 minutes


For the apple crisp:

  • 3 pears, cored and sliced
  • 3 Honey Crisp apples, cored and sliced
  • 2 Granny Smith apples, cored and sliced
  • 1 cup Pear & Ginger hard cider by Bløm Meadworks
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon all spice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh grated nutmeg
  • Zest of an orange

For the topping:

  • 2 cups oats
  • 1 cup brown sugar
  • 1 cup flour (can substitute with gluten-free flour if desired)
  • 3/4 cup melted butter
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 3/4 cup melted butter
  • 1/4 cup chopped pecans, if desired
Chef Megan enjoying the Pear and Apple Crisp

Chef Megan enjoying the Pear and Apple Crisp


  1. Preheat the oven to 375ºF.
  2. Spray a 9 x 13 oven-safe glass dish with cooking spray and set aside.
  3. In a large bowl, combine the sliced apples and pears with the hard cider, brown sugar, spices and orange zest. Mix gently with a wooden spoon or your hands until the fruit is coated evenly.
  4. In a medium bowl, combine the oats, brown sugar, flour and spices and mix with a fork until thoroughly combined. Slowly pour the melted butter over the mixture while mixing with a fork until the dry ingredients are coated. Last, mix in the chopped pecans, if using.
  5. In the casserole dish, lay the apple crisp layer down first and evenly spread it out. Next, add the topping mixture to cover the crisp evenly.
  6. Place in the oven, uncovered for 45 minutes. After 45 minutes, if the topping is getting too browned, gently cover with loose foil. Bake the crisp for about 1-1.5 hours, checking periodically, until it is bubbling at the edges and the fruit is easily pierced with a fork.
  7. Once it is ready, remove from the oven and let it sit for about 20 minutes to slightly cool prior to serving.
  8. Top the crisp with a fresh scoop of vanilla bean ice cream and enjoy!

Megan LaVigne is the owner of The Culinary Nest, LLC and can be found at or @chefmeganlavigne