Fresh Pear Crisp
Juicy, fresh pears meet their match with a drizzle of maple syrup and a pecan studded topping that brings the crunch. It's a little sweet, a little nutty, and a whole lot of delicious. This recipe makes a generous amount and fits in a 13 x 9 inch baking dish. It's perfect for serving a big group or saving for seconds (because you'll want them).
Servings: 10 Servings
Ingredients
For the Filling
- 7 cups sliced pears from about 5 to 6 pounds
- 1 tablespoon lemon juice
- ¼ cup maple syrup
- 3 teaspoons cornstarch
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Topping:
- 1 cup finely chopped pecans
- 1-⅓ cups unbleached all-purpose flour
- ⅔ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ¼ teaspoon salt
- 8 tablespoons butter melted
Instructions
- Preheat the oven to 350°F and grease a 13 x 9 inch casserole dish.
- Peel and slice the pears into ¼ inch thick slices and place them in a large bowl. Toss them with lemon juice to prevent browning, then gently toss them in the maple syrup.
- In a small dish, combine the cornstarch, granulated sugar, cinnamon, and salt. Stir to combine, then gently toss the pears in the cornstarch mixture. Transfer them the prepared casserole dish.
- In a large bowl, combine the chopped pecans, flour, brown sugar, cinnamon, nutmeg, cardamom and salt. Add the melted butter and mix until evenly combined and resembles coarse crumbs. The mixture should hold together slightly when pressed between your fingers.
- Sprinkle the topping evenly over the fruit, breaking up any large chunks.
- Bake for 35 to 45 minutes, or until the juices are bubbling around the edges and the topping is a deep golden brown. Let it cool for at least 15 minutes before serving.
Video
Notes
- Mixing the cornstarch with the sugar helps prevent the cornstarch from clumping when added to the fruit.
- Choose ripe but firm pears for this recipe. Bartlett, Anjou, or Bosc pears work particularly well. If the pears are too soft, they may become mushy when baked.
- Peeling is optional, depending on your preference. The skin of the pears will soften during baking, but if you prefer a smoother texture, peeling is recommended.
Nutrition
Calories: 364kcal | Carbohydrates: 54g | Protein: 3g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 195mg | Potassium: 233mg | Fiber: 5g | Sugar: 33g | Vitamin A: 315IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 1mg
