Everyone talks about apple crisp, but in my grandma's kitchen fall meant pear crisp. She used the pears from the old tree behind the house, a little brown sugar and a buttery oat topping that turned crunchy and golden in the oven. It is one of the easiest desserts I know: no pastry, no mixer, just a bowl and a baking dish. Serve it warm with a scoop of vanilla ice cream or a spoon of whipped cream, and watch the dish empty.
Servings: 8 · Prep: 20 min · Cook: 45 min
Ingredients
- 6 ripe but firm (about 2 1/2 lb / 1.1 kg) pears
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (25 g) for the filling + 1/2 cup (100 g) packed for the topping brown sugar
- 1 tbsp (8 g) cornstarch
- 1 1/2 tsp, divided ground cinnamon
- 1/4 tsp ground ginger
- 1 cup (90 g) rolled oats
- 1/2 cup (65 g) all-purpose flour
- 1 pinch salt
- 1/2 cup (115 g), cubed cold butter
- 1/3 cup (40 g) pecans, chopped
Method
- Heat the oven to 350°F (175°C) and butter an 8 x 8-inch (20 x 20 cm) baking dish or a similar 2-quart (2-liter) dish.
- Peel and core the pears and cut them into slices about 1/2 inch (1.2 cm) thick. In a large bowl, toss them with the lemon juice, 2 tablespoons of brown sugar, the cornstarch, 1 teaspoon of cinnamon and the ginger, then spread them in the dish.
- In another bowl, mix the rolled oats, flour, the remaining 1/2 cup of brown sugar, the remaining 1/2 teaspoon of cinnamon and the salt. Add the cold butter and rub it in with your fingertips until the mixture forms clumps the size of peas. Stir in the pecans.
- Scatter the topping evenly over the pears, leaving it loose and lumpy rather than pressing it down; the clumps are what make it crunchy.
- Bake for 40 to 45 minutes, until the topping is deep golden and the juices bubble thickly around the edges. If the top browns too fast, lay a sheet of foil loosely over it for the last 10 minutes.
- Let the crisp cool for at least 15 minutes before serving, so the juices thicken into a glossy sauce.
Tips and variations
- Grandma's tip: choose pears that are ripe but still firm at the neck. Soft, very ripe pears turn to mush in the oven, while firm ones stay in tender slices.
- Bosc and Anjou pears are the best for baking; you can also mix in one or two apples.
- Walnuts or almonds work instead of pecans, or leave the nuts out completely.
- Cover leftovers and keep them in the fridge for up to 3 days; warm a portion in the microwave for 30 seconds.
Simple, warm and full of fall flavor. I hope this pear crisp becomes a weekly treat at your house too.
