Pear Crisp
User Reviews
4.6
Pear Crisp
Description
The Pear Crisp recipe uses fresh Bartlett or Bosc pears sliced and coated with granulated sugar, lemon juice, cornstarch, and a pinch of salt to thicken the filling and balance sweetness. The topping features old-fashioned rolled oats, all-purpose flour, light brown sugar, cinnamon, nutmeg, salt, and melted unsalted butter mixed until crumbly and like wet sand.
The mixture is baked at 425 degrees on a foil-lined sheet to catch drips, allowing the filling to bubble and the topping to develop a deep golden brown color with a crunchy texture. Aromatic spices add warmth and complement the pears' sweetness.
This warm dessert can be served alone or with accompaniments like vanilla ice cream. The oat-topped crisp emphasizes textural contrast between juicy fruit and crispy, buttery topping.
Original recipes may use nuts in the topping, but this version substitutes oats though pecans or walnuts are suitable. Nutritional values depend on serving size.
Ingredients
For the Topping:
- ¾ cup rolled oats old-fashioned
- ½ cup all-purpose flour
- ¼ cup light brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 5 tablespoons unsalted butter melted and cooled
For the Filling:
- 2 tablespoons granulated sugar
- 2 teaspoons lemon juice
- 1 teaspoon cornstarch
- Pinch salt
- 3 pounds pear Bartlett or Bosc, peeled, halved, cored, each half quartered lengthwise, and each quarter cut in half crosswise, ripe
Instructions
- Adjust an oven rack to the lower-middle position and preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil.
- Make the Topping: In a medium bowl, stir together the oats, flour, sugar, cinnamon, nutmeg and salt. Drizzle the melted butter over the mixture and stir until the mixture resembles wet sand. Set aside.
- Make the Filling: In a large bowl, whisk together the sugar, lemon juice, cornstarch and salt. Add the pears and gently stir with a rubber spatula until evenly coated. Transfer the pear mixture to an 8-inch square baking dish.
- Sprinkle the topping evenly over the filling. Transfer the dish to the prepared foil-lined baking sheet. Bake until the fruit is bubbling around the edges and the topping is a deep golden brown, about 30 minutes, rotating the sheet halfway through baking. Transfer the baking dish to a wire rack and let cool until warm, about 15 minutes.
Notes
- Oats replace nuts in the topping here, but chopped pecans or walnuts can be used instead.
- Baking on a foil-lined sheet helps catch drips from bubbling fruit.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 62g | 21% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 25mg | 8% |
| Sodium | 60mg | 3% |
| Potassium | 323mg | 7% |
| Fiber | 8g | 32% |
| Sugar | 35g | 70% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 10.4mg | 12% |
| Calcium | 38mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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