Whether I go with friends or with family, fall weather for me often means apple deserts and trips to apple orchards.

The unique aspect of apple orchards such as Didier Farms, where I visited two weeks ago, is the mixture of conventional activities as well as the off-kilter attractions that’s hard to find anywhere else. They had the corn maze and hayride one would expect, amusement park rides, colorful teepees, but then they also had horses, parakeets and even camel rides. The distinct atmosphere of a lively, yet laid-back vibe was enough to complete my experience as I found bright red apples to bake a seasonal treat.

However, I didn’t and I don’t exclusively stick to picking apples. Many apple orchards also provide visitors with other seasonal fruits to pick, and by simply driving down a long highway, I can often find places alongside the road advertising different fruits visitors can pick there. This year pears attracted my fancy, and with pears and apples in hand I made a pear and apple crisp with the following recipe:

Pear and Apple Crisp

• 2 1/2 pounds  mix of medium Granny Smith apples and pears (about 5 or 8), peeled, cored, and sliced 1/4 inch thick
• 2 to 3 tablespoons granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon of nutmeg
• 1/4 teaspoon fine salt
• 1/2 cup packed light brown sugar
• 1/2 cup uncooked rolled oats
• 1/3 cup all-purpose flour
• 4 tablespoons cold unsalted butter (1/2 stick), cut into small pieces, plus more for coating the dish

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the middle. Lightly coat an 8-by-8-inch baking dish with butter.
2. Combine the apples and pears, granulated sugar, cinnamon, nutmeg, and 1/8 teaspoon of the salt in a large bowl and toss to coat. Place the apples and pear mixture in the prepared baking dish and set aside.
3. Using the same bowl as for mixing the fruit, mix together the brown sugar, oats, flour, and remaining 1/8 teaspoon salt until evenly combined. With your fingertips, blend in the butter pieces until small clumps form and the butter is well incorporated, about 2 minutes.
4. Sprinkle the topping evenly over the fruit and bake until the streusel is crispy and the apples are tender, about 50 to 60 minutes. Let cool on a rack at least 30 minutes before serving.
5. Enjoy!

This year my family currently does not have a working oven. Luckily, we have toaster oven, and were still able to make our pear and apple crisp with only a few modifications. If, on the off chance, you happen to be like my family and have a toaster oven instead of a fully functioning oven, cut all the ingredients’ amounts in half and choose a baking dish that fits easily in your toaster oven

Whether you choose to make this seasonal treat in a toaster oven or in a regular oven, with this recipe in hand, your pear and apple crisp will be sure to make a great addition to any festive potluck or Thanksgiving celebration.