Preheat oven to 350°F (177°C). Lightly grease an 8-inch baking pan.
Mix sugar, cinnamon, nutmeg, salt, and vanilla together in a small bowl. Add apples and pears to a large bowl and mix the filling ingredients in. Stir until all the fruit slices are coated with the filling. Spread into baking pan.
Make the topping by whisking flour, sugar, and cinnamon together in a large bowl. Use a pastry cutter or 2 forks to cut the butter in until it is all crumbly. The butter should be pea-sized when done. Stir in the oats and pecans. Sprinkle over the filling.
Bake for 40-50 minutes, or until the fruit is bubbling and the top is golden brown. Remove from the oven and let cool on a wire rack for at least 10 minutes before serving.
Cover leftovers and store in the refrigerator for up to 5 days. Leftovers can be served warm or cold.
Slice the fruit into ¼ inch chunks.
Chop each slice of fruit in half to make them more manageable to eat.
Substitute all of one type of fruit for a variation.
Make a giant apple pear crisp by doubling this recipe and using a 9x13-inch baking dish.