Fine Cooking Magazine - November/December 2020

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

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Reviews

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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!

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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