Pear Crisp
Tender cinnamon pears under a buttery oat topping. A simple fall dessert baked in one dish, with no pastry to roll.
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15m
8
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Ingredients
- About 8 medium Bosc or Anjou pears (about 1.8 kg whole), ripe but firm; 1.5 kg after peeling and coring
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (8 g) cornstarch
- 1 teaspoon ground cinnamon, divided
- 1/2 cup packed (100 g) light brown sugar, divided
- 1 cup (80 g) old-fashioned rolled oats, not steel-cut oats
- 1/2 cup (60 g) all-purpose flour
- 1/4 teaspoon fine salt
- 6 tablespoons (85 g) unsalted butter, melted, plus 1 teaspoon (5 g) for the dish
Instructions
- 1
Prepare the oven and dish
Heat the oven to 350°F (175°C) with a rack in the middle. Grease a 3-quart baking dish (about 9 by 13 inches; a similar-capacity oval dish also works) with the teaspoon of butter. Choose ripe but firm pears; very soft pears can collapse into a watery filling.
- 2
Slice and season the pears
Peel and core the pears, then cut them into 1/4-inch-thick slices. Weigh out about 1.5 kg of prepared fruit. Toss with the lemon juice, cornstarch, 1/2 teaspoon cinnamon and 2 tablespoons (25 g) of the brown sugar until evenly coated. Spread in the prepared dish, including any juices.
- 3
Make the oat topping
In a bowl, stir together the rolled oats, flour, salt, remaining 1/2 teaspoon cinnamon and remaining 6 tablespoons (75 g) brown sugar. Pour in the 6 tablespoons melted butter and stir until there are no dry flour patches. Squeeze a few spoonfuls together to form loose clumps, then scatter the topping evenly over the pears; do not press it flat.
- 4
Bake until bubbling
Bake for about 45 minutes, checking from 40 minutes, until the topping is golden brown, fruit juices bubble in several spots near the center and a small knife slips easily into a pear slice. Firmer pears may need another 5 to 10 minutes. If the topping browns before the fruit is tender, tent loosely with foil and continue baking. Use a rimmed sheet beneath the dish if it is close to full.
- 5
Rest and serve
Rest for 10 minutes so the bubbling juices settle, then divide into eight equal portions and serve warm. The 70-minute total includes 15 minutes of preparation, about 45 minutes of baking and this 10-minute rest. Allow additional baking time if the pears are still firm.
Chef's Tips
Bosc and Anjou pears hold their shape well when baked. Use the prepared fruit weight rather than pear count, which varies by size. This recipe contains wheat and milk; it is vegetarian, not vegan or gluten-free. Nutrition is estimated per one-eighth of the dish using 1.5 kg prepared pears and all listed ingredients, including the pan butter; brands, pear ripeness and portion size change the values. Ice cream and other accompaniments are excluded. Refrigerate leftovers in shallow covered containers within 2 hours (1 hour above 90°F), keep at 40°F or below and use within 3 to 4 days. Reheat a refrigerated portion to 165°F. The topping softens in storage; reheating uncovered in an oven can help restore some crispness.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this pear crisp
How long does it take to make Pear Crisp?
The listed total time is 70 minutes. Prep time is 15 minutes and cooking time is 45 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Pear Crisp recipe make?
This recipe yields 8 servings.
What is the difficulty level of this Pear Crisp recipe?
The listed difficulty level is easy.