Fresh Pear Crisp

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It was nearing the end of summer when Sylvia told me her pear trees were going to produce quite a bit of fruit. She didn’t like pears, so asked if I could use any when they were ready to pick. Of course I said yes, because it would be the perfect opportunity to use them in a fall recipe! I love eating pears, but don’t bake with them that much, and I’m not sure why–I guess I think of baking with apples more than pears. So I was inspired to bake something with Sylvia’s pears. And it’s always nice being able to use fresh-picked, organic fruit in a recipe!

This Fresh Pear Crisp is what I ended up making. It’s very yummy and the crumbly, buttery topping is so good! It actually tastes a lot like apple crisp, so apple–lovers will like this too. If you have any fresh pears on hand, this is a good recipe to use them in. Or, if you just have apples, substitute those instead. Or use some apples and some pears and make an apple-pear crisp. It’s very easy to make–the most time-consuming part is peeling and chopping the fruit, but it’s definitely worth it!

FRESH PEAR CRISP by NancyC

Makes a 9″ deep dish pie plate or 9 x 9″ square pan

  • 2/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 5 cups peeled and chopped fresh pears (about 7-9 medium–size pears; or substitute apples for apple crisp; or use both pears and apples for an apple-pear crisp!)

Topping:

  • 1 cup all-purpose unbleached flour
  • 1 cup old-fashioned oats
  • 3/4 cup firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup finely chopped pecans
  • 1/2 cup (1 stick) butter, melted

Preheat oven to 350˚F. Grease a 9″ deep dish pie plate or square pan well; set aside.

In large bowl, combine the sugar, cinnamon, nutmeg, and ginger, blending well. Toss the chopped pears in this sugar mixture, coating pears evenly, then place in your greased 9″ deep dish pie plate or square pan.

In another bowl, blend flour, oats, light brown sugar, cinnamon, and pecans; stir in melted butter with a fork to get a crumbly mixture. Sprinkle this crumb topping mixture over the pears and bake at 350˚F for 35 to 40 minutes, until topping is golden brown. Serve warm by itself or with a scoop of vanilla ice cream or a dollop of whipped cream.

As I mentioned earlier, this pear crisp tastes a lot like apple crisp. If you’d like it to have more of a pear taste, just use 1/2 teaspoon cinnamon and no nutmeg in the fruit mix–and add a little lemon juice, about 1 teaspoon (the lemon juice tip is from my friend Davin who is a great cook and baker, but I have not tried that myself yet in this recipe). Have you been using pears much in your fall baking?

Linked to Fiesta Friday at The Novice Gardener, Inspire Me Monday at Create with Joy, and Show and Share at Coastal Charm.

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34 thoughts on “Fresh Pear Crisp

  1. apuginthekitchen

    Lucky getting a bunch of pears. Love your crisp, I love crisps, they are wonderful warm and comforting and easy. You are so right the most time consuming part of preparing a crisp is prepping the fruit.

    Reply
  2. Pingback: Chicken Green Tomato Jalfrezi| Fiesta Friday #41 | The Novice Gardener

    1. nancyc Post author

      Thanks, Cheri! I love the pumpkin roll you made and posted on your blog (tried to make a comment there, but not sure if it went thru!)

      Reply
  3. Nancy

    I wish I had a friend who didn’t want the pears off her own tree! This recipe you’re sharing today, Nancy, makes me want to run to the store to buy some. 🙂 I’m a huge fan of pear desserts and this is one I’ll definitely have to make. Thanks for sharing your delicious creation with the Fiesta Friday group! ❤

    Reply
  4. Loretta

    Welcome to the party Nancy. What a great time of year to be able to make fruit baked treats don’t you think? I would love to have a neighbor who would share his fruit/veggies with me, but alas I digress. Thanks for bringing it to this week’s party, everyone will love it. Enjoy your weekend.

    Reply
  5. Bam's Kitchen

    I love that look of the crumbly topping! I also do not cook often with pears as it is difficult to find good ones here in HK as they mostly have Asian pears /nashi. I like your idea of substituting with apples in a pinch. I hope you are doing well. Take Care, BAM

    Reply

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