Pear Crisp
My Pear Crisp is equal parts refreshing and indulgent, with juicy pears and cozy warming spices. This recipe calls for simple, wholesome ingredient swaps for a healthier take on the traditional fruit crisp. It's the best dessert to take us into fall!
Ingredients
Pear Filling
- 8 cups chopped ripe pears from about 6 large pears
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- Large pinch of salt
- ⅓ cup maple syrup
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cardamom optional but encouraged
- ¼ teaspoon ground nutmeg
Almond Oat Topping
- 1 cup old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1 large pinch salt
- 3 tablespoons organic cane sugar or packed light brown sugar
- 1 tablespoon cornstarch
- ¼ cup coconut oil or butter, softened
- ½ cup slivered or sliced almonds
- Whipped cream, vanilla ice cream or frozen yogurt, to serve
Instructions
- Preheat the oven to 350°F and spray a 2-quart baking dish with nonstick cooking spray or grease it with butter or coconut oil.
- Add the chopped pears, cornstarch, lemon juice, salt, maple syrup, cinnamon, ground cardamom (if using), and ground nutmeg to a large bowl. Toss until well combined.
- Pour the pear mixture into the prepared baking dish.
- Add the oats, cinnamon, salt, cane sugar, and cornstarch to a medium mixing bowl. Whisk until well combined.
- Add the softened coconut oil or butter to the oat mixture. Cut it into the mixture using a fork or pastry cutter until it resembles coarse crumbs.
- Sprinkle in the almonds until well combined.
- Pour the oat mixture over the pears and bake for 30-35 minutes or until the topping is golden and the pear juices bubble around the edges.
- Cool the crisp for 5-10 minutes or until your desired temperature. Serve with whipped cream, vanilla ice cream, or frozen yogurt!
Notes
Storage Directions
- Refrigerating: Store leftover pear crisp in an airtight container and keep in the fridge for up to 5 days.
- Freezing: Cool completely before freezing. Keep in a freezer-safe container or covered with plastic wrap or aluminum foil for up to 3 months.
- Reheating: To thaw, defrost the crisp overnight. Then reheat in the oven at 350°F for 5-10 minutes, or until heated through.
- To peel or not to peel? To save time, I didn't peel the pears. I don't mind how the pear skin tastes in the crisp, but if you prefer no skin, peel before chopping.
- Tent with foil if needed. If the oats and almonds start to brown before the juices bubble around the edges, tent the pan with aluminum foil for the last 5-10 minutes of baking.
- Use ripe pears to prevent a dry crisp. If they still aren't juicy, stir 2-3 tablespoons of apple juice into the pear filling mixture.
- Cool before serving. Let the crisp sit for at least 30 minutes to thicken the sauce before topping with ice cream or whipped cream.
Nutrition
Calories: 229kcalCarbohydrates: 40gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gSodium: 7mgPotassium: 241mgFiber: 6gSugar: 23gVitamin A: 34IUVitamin C: 6mgCalcium: 45mgIron: 1mg
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