The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

TLP’s Pear Crisp

Advertisement

Ingredients

Filling

6 Bosc or Anjou pears

6 tablespoons sugar

6 tablespoons brown sugar

2 tablespoons cornstarch

¾ teaspoon cinnamon

¾ teaspoon kosher salt

2 tablespoons  ginger, minced

Topping 

¾ cup flour

¾ cup brown sugar

½ teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon kosher salt

½ cup oatmeal, preferably old-fashioned

½ cup chopped pecans

2 tablespoons crystallized ginger, minced

6 tablespoons butter, chilled

Directions

  1. PEEL TO PREP. Preheat oven to 350 degrees. Peel and core pears, then slice into ¼ inch slices. Be sure to remove tough interior part of stem connecting core to top of pear.
  2. FINESSE THE FILLING. Combine sugars, cornstarch, cinnamon, salt, and fresh ginger and pour over pears. Mix until all pears are coated with sugar mixture. Reserve.
  3. TOPPING TIME. Stir together all ingredients except butter. Cut butter into cubes, then cut into dry ingredients. Combine until topping comes together to form large, moist crumbs.
  4. FILL’ER UP. Butter or spray a 9×13-inch baking pan, then pour pears into pan, distributing evenly.
  5. TOP IT OFF. Scatter topping evenly over pear mixture then place in oven.
  6. BAKE’N’ENJOY. Bake for 50 minutes or until topping is golden brown. Serve warm with vanilla ice cream.
Print Recipe