Servings:six.
My grandmother would add a tablespoon or so of bourbon to her pear crisp filling. She called the addition “a little flavoring.”
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For the topping:
- 2/3 cup all-purpose flour
- 5 Tbs. unsalted butter, softened
- 3/4 cup rolled oats (instant or old-fashioned oatmeal)
- 1/2 cup firmly packed light brown sugar
- Pinch salt
For the pear filling:
- 3 lb. pears (about 6 large) such as Bosc or Bartlett, peeled, halved, and cored
- 1 Tbs. fresh lemon juice
- 2 tsp. pure vanilla extract
- 1/3 to 1/2 cup granulated sugar
- 1/2 tsp. ground cinnamon
- Pinch ground cloves
- 4-1/2 tsp. cornstarch
Nutritional Information
- Calories (kcal) : 420
- Fat Calories (kcal): 100
- Fat (g): 11
- Saturated Fat (g): 6
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 3
- Cholesterol (mg): 25
- Sodium (mg): 150
- Carbohydrates (g): 80
- Fiber (g): 7
- Protein (g): 4
Preparation
Make the topping:
- In a food processor, combine the flour, butter, oats, brown sugar, and salt; pulse until the mixture starts to hold together. Set aside.
Make the filling:
- Heat the oven to 350°F. Cut the pears into pieces about 1 inch long by 1/2 inch thick. In a large bowl, mix the pears, lemon juice, vanilla, 1/3 cup of the sugar, the cinnamon, cloves, and cornstarch; toss to combine. Taste and add more sugar if you like.
Bake the crisp:
- Pour the pear mixture into an 11×7 inch ovenproof baking dish or into individual ramekins. Cover with the topping. Turn the oven down to 325°F and bake the crisp until the top is golden brown and the pears are tender, 70 to 80 minutes. Serve warm or at room temperature.
Ingredient Spotlight
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IN THIS RECIPERolled Oats
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IN THIS RECIPEPears
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FEATUREDChinese Black Rice
Reviews
Rate or Review
Reviews (3 reviews)
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afisherca| 11/30/2020I did not care for the topping - too flour-y for my taste...
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benpowers| 11/21/2011
A lovely autumn recipe.
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tlschmidt| 12/11/2010
We have two large pear trees and I'm always looking for pear recipes.This is a relatively simple and delicious recipe. I say relatively because preparing the fresh pears is what takes the time.The only change I made was I didn't use a food processor for the topping, but I merely stirred it and "sprinkled" (thick sprinkles) over the top.This recipe is quite a bit like apple crisp with a different twist.I'll make it again. It was a big hit with the family.Thanks Frank!
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