Pear Crisp with Pecan Brown Sugar Topping
The last time I ate a pear was probably over 10 years ago...back when my Mom had a gorgeous pear tree in her yard that I took under my wing and pruned and fawned over. I don't know where my love for that tree came from (seeing as I have the most underactive green thumb imaginable), but somehow the fruit it eventually produced was some of the best (of any fruit) I've ever had.
So clearly it had been a long time since my last pear and over the weekend I found myself tempted by a pretty bag of the golden fruit at Whole Foods. The problem that I discovered after bringing them home is that they're not really a go-to fruit for me (not sure if it's the texture or what). So in an attempt to not let them go to waste I scrounged up a recipe for Pear Crisp online last night and adapted the one I found to suit the ingredients I had on hand. Of course I also made it gluten free, but you can follow along with standard ingredients found with the link to the original recipe and simply substitute the pecans in the topping like I did.
Here's the recipe (adapted from Fine Cooking):
Pear Crisp with Pecan Brown Sugar Topping
For the topping:
2/3 cup gluten-free flour (such as Carol's brand - my personal favorite)
5 Tbs. unsalted butter, softened
1 cup pecan pieces
1/2 cup firmly packed light brown sugar
Pinch salt
For the pear filling:
4 to 6 pears, peeled, halved, cored, and cut into 1" pieces
1 Tbs. fresh lemon juice
2 tsp. pure vanilla extract (gluten free)
1/2 cup granulated sugar
1/2 tsp. ground cinnamon
Large pinch ground cloves
4-1/2 tsp. cornstarch
Make the topping:
In a food processor, combine the gluten-free flour, butter, pecans, brown sugar, and salt; pulse until the mixture starts to hold together. Set aside.
Make the filling:
Heat the oven to 350°F. In a large bowl mix lemon juice, vanilla, 1/2 cup of sugar, cinnamon, cloves, and cornstarch. Add cut pears and toss to combine.
Bake the crisp:
Pour the pear mixture into an 11x7 inch over-proof baking dish or into individual ramekins. Cover with the topping. Turn the oven down to 325°F and bake the crisp until the top is golden brown and the pears are tender, 40 to 60 minutes. Serve warm or at room temperature.
Enjoy! xo Ez
Food / Recipes | Thursday, October 20, 2011 
Reader Comments (8)
Something to look forward to when I'm baking in during thanksgiving!
oh, yum! i bet my brother would love this. he adores pears!
Ez, these pictures are mouth watering! The recipe looks delicious, too. Autumn desserts are just heavenly.
oh ez, this is just what i was looking for :) thank YOU....this recipe looks divine !
Ez, these pictures are mouth watering! The recipe looks delicious, too. Autumn desserts are just heavenly.
north face clothing
ge air conditioners
this looks amazing and really easy to make.. cant wait to try it! thanks for the recipe. happy weekend <3
Ez, thank you for posting this recipe! I made it a couple nights ago and it was delicious! Reminded me a bit of pecan pie but with yummy pear filling!
Yum! Looks delicious!