Pear Crisp
This easy pear crisp recipe tosses fresh pears in warm spices, then bakes them with a crumbly, buttery, sweet oat topping. A perfect fall dessert!
Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 40 minutes
Servings: 6 -8 servings
Ingredients
For the Pear Crisp Filling:
- 6 ripe Bartlett pears sliced ¼-inch thick, about 3 pounds
- ¼ cup granulated sugar
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 2 tablespoons all-purpose flour or gluten free flour
For the Topping:
- ½ cup 1 stick unsalted butter cut into a few pieces
- ¼ cup honey
- 3 tablespoons brown sugar
- 1 tablespoon pure vanilla extract
- 1 cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ¼ cup whole wheat flour or additional all-purpose flour
- ½ cup roughly chopped walnuts or pecans optional
- 1 teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- Vanilla ice cream or whipped cream or vanilla Greek yogurt, for serving
Instructions
- Place a rack in the center of the oven and preheat to 350°F. Coat a deep 9x9-inch baking dish with nonstick spray.
- Make the filling: Peel, core, and half the pears lengthwise. Cut each half lengthwise into long 1/4-inch slices, then cut the long slices in half crosswise so you have shorter slices. Transfer to a large bowl.
- Add the sugar, lemon juice, cinnamon, ginger, salt, and flour. Stir to combine, then let while you prepare the topping.
- Make the topping: In a medium bowl, melt the butter for the topping. As soon as it is melted, whisk in the brown sugar. Then, whisk in the honey and vanilla.
- In a separate, larger bowl, stir together the oats, all-purpose flour, whole wheat flour, nuts (if using), cinnamon, and salt until evenly blended.
- Pour the honey mixture over the oat mixture. With a spatula, stir until the dry ingredients are evenly moistened.
- Scrape the crumb topping on a rimmed ungreased baking sheet. With your fingers, press it into a thin, even layer (if the topping sticks to your fingers, dampen them slightly with water). Bake until the topping just barely starts to brown at the edges, about 15 minutes.
- Give the pear filling a big stir, then transfer it, along with any juices that have collected, to the baking dish.
- With a large spatula or spoon, break the toasted topping into rough pieces that are somewhere between ½-inch and 1-inch in size, then scatter it over the pear filing—for the best presentation, arrange the topmost pieces so that the oat-side is up and the flat side that was touching the pan is down.
- Bake the pear crisp for 40 to 45 minutes, or until the topping is crispy and deep golden brown and the filling is hot and bubbly. At the 20 minute mark, rotate the pan 180°F; if the topping starts to brown too quickly in places, tent the pan with foil and continue baking as directed.
- Place the pan on a wire rack and let cool and set up for at least 30 minutes. Scoop and serve with vanilla ice cream.
Notes
- TO STORE: Cover the pear crisp or transfer smaller portions of leftovers to an airtight container and store it in the refrigerator for up to 3 days.
- TO REHEAT: Warm leftovers in the oven at 350ºF until hot, or use the microwave.
- TO FREEZE: Store pear crisp in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 6)Calories: 469kcalCarbohydrates: 76gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgPotassium: 290mgFiber: 8gSugar: 44gVitamin A: 525IUVitamin C: 9mgCalcium: 44mgIron: 2mg
