Trevor and I visited my family in the Okanagan during the Labour Day long weekend. We stayed at my Aunt & Uncle's place in Kelowna, and they happen to own a beautiful pear orchard. We came home with a large box of pears, a box of apples and a box of concord grapes (all from their orchard). The pears were a little green when we got home, but they've been ripening up nicely. All of a sudden they were all ready to go, so I had to find something to make with pears as the star. I decided to make pear crisp one evening. It's good for dessert and breakfast the next day too. While I was peeling and dicing pears for the crisp I kept on going and filled up a large pot to make pear sauce with.
This crisp turned out really well. The topping was crunchy and flavourful, and the pears were sweet with a hint of cinnamon. I love eating warm crisp with a spoonful of plain greek yogurt on top. Yum.
- 3/4 cup chopped pecans
- 1/2 cup flour
- 1/4 cup packed brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of salt
- 1 cup rolled oats
- 5 tbsp butter, melted and slightly cooled
- 6-8 medium sized pears
- juice from 1/2 lemon
- 1 tsp cornstarch
- 1/2 tsp cinnamon
Preheat oven to 425 F. Get the topping ready first: pulse the nuts, flour, brown sugar, cinnamon, nutmeg and salt together in the food processor until the nuts are finely chopped. Drizzle the butter over top and pulse a few more times until the mixture comes together. Transfer to a small bowl and add the oats. Mix together by hand until it looks crumbly then set aside.
Peel, core and dice the pears into 1 1/2" pieces. Sprinkle the lemon, cornstarch and cinnamon over the pears and gently stir together. Transfer the fruit mixture to a baking dish (8x8 or large pie plate). Sprinkle the topping evenly over top.
Bake for about 30 minutes, or until the topping is browned and the juices are bubbling. Allow the crisp to cool on a wire rack for at least 15 minutes before serving.
Recipe adapted from More Best Recipes by Cook's Illustrated