Cinnamon-spiced pears bake under a crunchy streusel topping in this easy pear crisp. Assemble the dessert ahead of time, and put it in the oven when guests arrive. Or bake it earlier in the day and serve it at room temperature. Serve with low-fat vanilla ice cream.
6 cups Anjou or Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds)
1 tablespoon fresh lemon juice
1/3 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon, divided
1/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1/3 cup regular oats
1/4 cup coarsely chopped walnuts
How to Make It
Preheat oven to 375°.
Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture.
Bake at 375° for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature.
We all loved this crisp. And thank you to the reviewer who suggested using coconut oil. It was great...and healthier. I must admit I use recipes as a guideline...except in baking. And crisps are so forgiving. I took a cup measure and put some almond meal, flax meal, oat flour, a smidge of regular flour and wheat germ, instead of just flour. Looking forward to leftovers tonight.
This recipe is wonderful! The only change I make is that I use apples instead of pears. This was a big hit at Thanksgiving last year. It's like an apple pie without all the guilt. I highly recommend it.
The topping on this was absolutely fantastic, and if I had peeled the pears beforehand (my bad), this would most likely be a 5 star recipe. This also just doesn't compare to an apple crisp for me, but for those looking to mix it up a bit, this is a wonderful recipe. Bon appetit! :) :) :)
This recipe was very popular at our dinner party for 50. I have to declare that I did modify the recipe - I added 1 tsp of nutmeg because the cinnamon alone seemed too plain. I also didn't make the topping as prescribed - too much trouble when preparing enough food for 50. I crushed half a bag of gingersnaps and mixed with half a stick of melted butter for an easy, quick topping. Wonderful and the entire house smelled like fall!
We tried this recipe last night and weren't very impressed. My son actually decided not to finish his bowl. Our main complaint was that there wasn't enough "crisp" to it. Also, everyone thought the pears should have been peeled, not just cored. I ended up using a combination of blueberries and pears which was a nice mix of flavors.
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