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Divine Caramel Pear Crisp

Bring something special to the table with this well-loved recipe.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings: 8 servings
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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).
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.