Recipes

TLP’s Pear Crisp

TLP's Pear Crisp
Photo by Jonathan Boncek

recipe heading-plus-icon

    Filling
  • 6 Bosc or Anjou pears
  • 6 tablespoons sugar
  • 6 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • ¾ teaspoon cinnamon
  • teaspoon kosher salt
  • tablespoons  ginger, minced
  • Topping 
  • ¾ cup flour
  • ¾ cup brown sugar
  • teaspoon cinnamon
  • teaspoon nutmeg
  • teaspoon kosher salt
  • cup oatmeal, preferably old-fashioned
  • cup chopped pecans
  • tablespoons crystallized ginger, minced
  • tablespoons butter, chilled
steps
  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.
  • from "TLP" Test Kitchen of Charleston, South Carolina

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