Monday, February 14, 2011

Pear Crisp

What's this? It's Valentine's Day? I should be showing you something chocolate-y? Pish posh. Fruit! Fruit is where it's at! Let's face it, not everyone in the world is in love with chocolate. I know, they're certainly crazy, but what can you do?

I'll tell you what you can do - you can make this pear crisp for them instead! Or you can substitute apples instead of pears, if you want. I just feel like pears are often left in apples' dust.

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And I may or may not have had a Costco size bag of pears to contend with. Shh. Don't tell the pears.

Pear Crisp

Adapted from a recipe from The Pioneer Woman. She used chopped up pecans in her topping, but I didn't feel like chopping up pecans, so I substituted oats instead.


Filling Ingredients:
  • 3 whole (to 4) Large Pears
  • 2/3 cup Sugar
  • 1/4 teaspoons Salt 
 Topping Ingredients
  • 1-½ cup All-purpose Flour
  • 1/3 cup Sugar
  • 1/3 cup Firmly Packed Brown Sugar
  • 1/2 teaspoons Cinnamon
  • 3/4 cup Oats
  • 1 stick Butter, Melted

Preparation Instructions

Preheat oven to 350 degrees Fahrenheit.
Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside.
In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and oats . Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined.
Pour pears into a baking dish; top with crumb topping.
Bake at 350 degrees for 30 minutes.
Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.
Serve warm with vanilla ice cream.

In photos:

Can I tell you something? I had SUCH a time peeling my pears. It was seriously a work out. I don't know if I was just doing it wrong or what. Also, I ended up only needing three pears because they were huge. If you have smaller ones, you may need four.

The dry ingredients for the topping (aka the best part of a crisp).

And with the butter mixed in. You could probably put in a few more oats than I did.

Layer of pears. I used an 8x8 pan, because otherwise I only had a 9x13... somewhere in between probably would've been best for these.

Topping piled on. It's pretty thick in this size of pan.

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And, out of the oven.

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Scooped out. Yummy.

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But it's really not complete without some vanilla bean ice cream melting all over!

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