Servings: six.

My grandmother would add a tablespoon or so of bourbon to her pear crisp filling. She called the addition “a little flavoring.”

Ingredients

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

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.

(2 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Rolled Oats
IN THIS RECIPE
Pears
IN THIS RECIPE
Pure Vanilla Extract
Buy Now
FEATURED
Chinese Black Rice

Reviews

Rate or Review

Reviews (3 reviews)

afisherca | 11/30/2020
I did not care for the topping - too flour-y for my taste...
benpowers | 11/21/2011
A lovely autumn recipe.
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!

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Pear & Brown Sugar Crisp
Yield: six. servings
Ingredients: 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; 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