Divine Caramel Pear Crisp
User Reviews
4.7
195 reviews
Excellent
Divine Caramel Pear Crisp
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Bring something special to the table with this well-loved recipe.
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Ingredients
Easy Caramel Sauce:
- ½ ½ cup salted butter
- 1 ½ 1 ½ cups packed light brown sugar
- ¼ ¼ teaspoon salt
- 1 1 cup heavy whipping cream
- 1 1 tablespoon vanilla
Pear Filling:
- 4 4 pounds about 8 medium ripe pears, peeled, cored and diced (see note)
- 3 3 tablespoons fresh lemon juice
- 3 3 tablespoons all-purpose flour
- ½ ½ teaspoon cinnamon
Topping:
- 1 1 cup packed light brown sugar
- 1 1 cup all-purpose flour
- 1 1 cup old-fashioned rolled oats
- 1 ½ 1 ½ teaspoons cinnamon
- ½ ½ teaspoon salt
- ¾ ¾ cup salted butter cut into pieces
For Serving:
- vanilla ice cream
- Caramel sauce
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Instructions
- For the caramel sauce, in a medium heavy-bottomed saucepan, combine the butter, sugar, salt and cream. Melt over low heat. Once all ingredients are melted and combined, increase the heat to medium and bring the mixture to a boil. Boil for 10 minutes. There's no need to stir but watch the heat - if it seems as though the mixture might be burning on the bottom (which can often happen if you are using a pan that isn't heavy-bottomed), reduce the heat. Remove from the heat and stir in the vanilla. Set aside to cool slightly (the caramel sauce can be made up to a week in advance - if using it in the recipe, warm slightly before adding to the pears).
- Preheat the oven to 350 degrees F. Lightly grease a 8 1/2-inch by 12-inch pan with cooking spray (I know that's a random size that I happen to have - if you don't have that size, use something close like a 9X13-inch pan).
- Toss the pears in a large bowl with the lemon juice, flour and cinnamon. Pour 1 cup of the caramel sauce over the pears and stir to combine well. Pour the mixture into the prepared pan.
- For the topping, in a medium bowl, whisk together the brown sugar, flour, oats, cinnamon, and salt. Toss the pieces of butter in with the ingredients and use a pastry blender, two knives, your fingers, or anything else to cut the butter in until the mixture is crumbly. Spread the topping evenly over the pears.
- Bake the crisp until the edges are bubbling and the top has deepened in color, 45-50 minutes. Remove from the oven and let cool for about 30 minutes. The crisp can be served warm or at room temperature.
- Serve with vanilla ice cream and remaining caramel sauce.
Notes
- Pear: don't dice the pears too small or they'll turn to mush in the oven. I loved the larger chunks of pears - they'll soften just right while baking.
- Make Ahead: also, the crisp can be made and baked up to a day in advance and warmed in the oven on low heat (about 200 degrees F) for 15-20 minutes before serving.
Nutrition Information
Show Details
Serving
1 Serving
Calories
832kcal
(42%)
Carbohydrates
117g
(39%)
Protein
5g
(10%)
Fat
41g
(63%)
Saturated Fat
25g
(125%)
Cholesterol
117mg
(39%)
Sodium
505mg
(21%)
Fiber
7g
(28%)
Sugar
85g
(170%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 832kcal | 42% |
| Carbohydrates | 117g | 39% |
| Protein | 5g | 10% |
| Fat | 41g | 63% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 117mg | 39% |
| Sodium | 505mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 85g | 170% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
195 reviews
Excellent
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