Description
This delightful dessert offers a warm hug in every bite, perfectly balancing the sweetness of ripe pears with the gentle spice of ginger, all crowned with a crumbly, buttery topping. It’s the ideal treat for a cozy evening or a special gathering.
Ingredients
For the Filling:
5 ripe but firm Bosc or Anjou pears, peeled, cored, and sliced into 1/4-inch wedges
1 tablespoon fresh ginger, peeled and finely grated
1/4 cup pure maple syrup
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
For the Crisp Topping:
1 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/3 cup dark brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, very cold and cut into small cubes
1/3 cup chopped walnuts or pecans (optional)
Instructions
1. Preheat your oven to 375F (190C). Lightly grease an 8×8-inch or 9×9-inch baking dish.
2. In a large bowl, gently combine the peeled and sliced pears with the grated ginger, maple syrup, lemon juice, and cornstarch until the pears are well coated. Pour this mixture into the prepared baking dish.
3. In a separate medium bowl, whisk together the rolled oats, flour, brown sugar, cinnamon, and salt.
4. Add the cold, cubed butter to the dry ingredients. Use a pastry blender, forks, or your fingers to cut the butter in until the mixture forms coarse, clumpy crumbs. Stir in the nuts, if using.
5. Sprinkle the oat topping evenly over the pear filling. Do not press it down; leave it loose for crispiness.
6. Bake for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
7. Let the crisp cool for at least 15 minutes before serving to allow the juices to thicken.
8. Serve warm, perhaps with a scoop of vanilla ice cream.
Notes
For evenly cooked pears, try to slice them to a similar thickness, about 1/4 to 1/2 inch thick.
If your topping seems too dry, add a tiny bit more butter, a teaspoon at a time, until it just starts to come together as coarse crumbs.
If you notice the topping browning too quickly, you can loosely tent the dish with aluminum foil during the last 10-15 minutes of baking.
Allowing the crisp to rest after baking is important. It helps the pear juices thicken and prevents a watery dessert.
- Prep Time: 30 minutes
- Cook Time: 40–45 minutes
- Category: Dessert