Pear Crisp
Erica Dinho
Dessert
International
4
servings
718
kcal
Ingredients
- 5 ripe Bosc pears
- 1 tablespoon lemon juice
- ½ cup sugar
- Pinch salt
- ½ teaspoon ground cinnamon
- Pinch ground nutmeg
- Topping
- 1 ½ cups all purpose flour
- ½ cup sugar
- ⅓ cup brown sugar
- ¾ cup chopped pecans
- ⅓ cup old fashioned oatmeal
- 1 stick unsalted butter
Instructions
-
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or a similar-sized ovenproof dish so the crisp doesn’t stick.
-
Peel, core and cut the Bosc pears into bite-sized chunks. Place them in a large bowl and toss with the lemon juice to prevent browning. Add the sugar, a pinch of salt, ground cinnamon and a pinch of ground nutmeg. Stir gently until the fruit is evenly coated, then let the mixture sit while you prepare the topping.
-
For the topping: In a medium bowl combine the flour, sugar, brown sugar, old fashioned oats and chopped pecans. Cut the stick of cold unsalted butter into small cubes and work it into the dry ingredients with a pastry cutter or your fingertips until the mixture forms coarse crumbs. The topping should hold together in clumps but still be crumbly—this creates a crisp, golden texture after baking.
-
Pour the pear mixture into the prepared baking dish, spreading it into an even layer. Distribute the topping evenly over the pears, pressing down lightly so some topping is in contact with the fruit. This helps the juices bubble up into the topping as it cooks.
-
Bake in the preheated oven until the topping is crisp and deep golden and the filling is bubbling at the edges, about 45–55 minutes. If the topping browns too quickly, cover loosely with foil for the remaining time. Let the crisp cool for 10–15 minutes before serving so the filling sets slightly.
-
Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce if you like. This pear crisp is also excellent at room temperature and reheats well.
Nutrition
Calories:
718
kcal
Carbohydrates:
143
g
Protein:
8
g
Fat:
16
g
Fiber:
11
g
Sugar:
90
g
pear recipes
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I first tried apple crisp many years ago and instantly loved the easy, homey combination of warm fruit and a crunchy topping. Apple crisp is wonderful, but I’ve always preferred the subtler, floral sweetness of pears. This pear crisp recipe swaps apples for ripe Bosc pears, giving the dessert a tender, slightly buttery fruit layer beneath a crisp, not-too-sweet topping. Serve it warm with vanilla ice cream for a comforting finish that highlights the pears.
When I made this for the first time, my family gathered to taste it. We debated whether it was too sweet, but ultimately agreed the balance of tender pears, cinnamon and nutmeg with the oat-and-pecan topping was perfect. If you prefer a less sweet dessert, reduce the sugar in the filling or topping to suit your taste. Lemon juice helps brighten the pear flavor and prevents browning, while a touch of salt enhances the overall sweetness.
Tips: choose pears that are ripe but still slightly firm so they hold their shape in the oven—Bosc pears work especially well. Keep the butter cold when making the topping to ensure a crumbly texture; you can pulse everything in a food processor for a few seconds if you prefer. For variety, swap pecans for walnuts, add a tablespoon of finely chopped crystallized ginger, or replace part of the flour with almond flour for a nuttier topping. To make this gluten-free, use a gluten-free flour blend and certified gluten-free oats. Leftovers keep refrigerated for up to 3 days and reheat in a warm oven until the filling bubbles again.
