Pear Crisp
User Reviews
5
Pear Crisp
Description
The Pear Crisp recipe uses peeled, sliced pears tossed with lemon juice, brown and granulated sugars, cinnamon, ginger, nutmeg, vanilla, and cornstarch to create a spiced fruit base. Baking at 350°F, the pears soften while the mixture thickens to a bubbly consistency. The topping, a blend of flour, rolled oats, finely chopped pecans, sugars, cinnamon, salt, and melted unsalted butter, is scattered over the fruit and bakes to a browned, crisp texture. This combination yields a dessert with warm, spiced fruit beneath a crunchy, nutty crust.
This dessert pairs well with a scoop of vanilla ice cream to complement the spices and add creaminess. It works best when allowed to cool briefly before serving so the filling sets and slices cleanly. This pear crisp is both a way to enjoy late-season pears and a classic sweet option for gatherings or an everyday treat.
The recipe notes recommend using ripe but firm pears like Bartlett, Anjou, or Bosc for an ideal texture. If pears are under-ripe, letting them macerate with sugars and lemon juice before baking helps soften them. The topping can be made gluten-free by substituting flour accordingly, and pecans can be switched with walnuts or almonds. Thicker pear slices hold their shape better during baking. Covering the crisp with foil if the topping browns too quickly is advised to prevent burning.
Ingredients
For the Filling:
- 4 large pear peeled, cored, and sliced
- 2 tablespoons lemon juice
- ⅓ cup light brown sugar 73g, packed
- ¼ cup granulated sugar (50g)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- 2 teaspoons cornstarch
For the Topping:
- 1 cup all-purpose flour (120g)
- 1 cup rolled oats (112g)
- ½ cup pecan 56g, finely chopped
- ⅓ cup granulated sugar (66g)
- ¼ cup light brown sugar 55g, packed
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup butter melted (113g/120ml, unsalted
Instructions
- Preheat the oven to 350F. Lightly grease an 8-inch square baking dish with butter or nonstick spray.
- Place the sliced pears and lemon juice in the baking dish and toss to coat. Add the sugars, cinnamon, ginger, nutmeg, and vanilla, tossing well to coat. Sprinkle in the cornstarch and stir until well combined. Press into an even layer.
- In a medium mixing bowl, whisk together the flour, oats, pecans, sugars, cinnamon, and salt. Pour in the melted butter and stir until all of the flour is moistened and the mixture is crumbly. For large chunks, squeeze some of the topping in your fist. Scatter the topping all over the pears.
- Bake for 40 minutes or until the filling is very bubbly and the topping is golden brown. Let cool for a few minutes before serving with vanilla ice cream.
Notes
- Choose pears such as Bartlett, Anjou, or Bosc for best texture; avoid fibrous varieties like Asian pears.
- For under-ripe pears, macerate with lemon juice, sugar, and spices up to 2 hours before adding cornstarch and baking.
- Allow the finished crisp to cool before serving so the filling sets and slices easily.
- Use gluten-free flour to make the topping gluten-free, and substitute pecans with walnuts or almonds if preferred.
- Cut pears into thicker, uniform slices to avoid mushiness during baking.
- If topping browns too quickly, loosely cover with foil to protect it while baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 863 kcal
% Daily Value*
| Calories | 863kcal | 43% |
| Carbohydrates | 137g | 46% |
| Protein | 8g | 16% |
| Fat | 35g | 54% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 162mg | 7% |
| Potassium | 493mg | 10% |
| Fiber | 12g | 48% |
| Sugar | 84g | 168% |
| Vitamin A | 776IU | 16% |
| Vitamin C | 13mg | 14% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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