The Best Pear Crisp

Name: The Best Pear Crisp
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Cuisine: American
Ingredients: 6 pieces Bartlett Pear (6-7 medium Bartlett pears, peeled and sliced 1/4 inch thick — up to 7); 2 tsp Cinnamon (1 teaspoon ground cinnamon + 1 teaspoon ground cinnamon); ¼ tsp Nutmeg (1/4 teaspoon nutmeg); ¼ tsp Cardamom (1/4 teaspoon cardamom); ¼ tsp Ginger (1/4 teaspoon ground ginger); ½ tbsp Lemon Juice (1/2 tablespoon lemon juice); 1 tbsp Vanilla (1 tablespoon vanilla extract); 1 tbsp Arrowroot Starch (1 tablespoon arrowroot starch or corn starch); ⅓ cup Maple Syrup (1/3 cup maple syrup); 0 pieces Sea Salt (pinch of sea salt); 1 ½ cup Rolled Oat (1 1/2 cups gluten free old fashioned oats); ½ cup Almond Flour (1/2 cup almond flour); ½ cup Dark Brown Sugar (1/2 cup dark brown sugar); ⅓ cup Pecans (1/3 cup chopped pecans); 0 pieces Table Salt (pinch of salt); 8 tbsp Unsalted Butter (8 tablespoons unsalted butter, cubed)

The Best Pear Crisp - Dessert (American)

80 minAmerican

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 6 servings

Bartlett Pear6 pieces · 6-7 medium Bartlett pears, peeled and sliced 1/4 inch thick — up to 7
Cinnamon2 tsp · 1 teaspoon ground cinnamon + 1 teaspoon ground cinnamon
Nutmeg¼ tsp · 1/4 teaspoon nutmeg
Cardamom¼ tsp · 1/4 teaspoon cardamom
Ginger¼ tsp · 1/4 teaspoon ground ginger
Lemon Juice½ tbsp · 1/2 tablespoon lemon juice
Vanilla1 tbsp · 1 tablespoon vanilla extract
Arrowroot Starch1 tbsp · 1 tablespoon arrowroot starch or corn starch
Maple Syrup⅓ cup · 1/3 cup maple syrup
Sea Salt0 pieces · pinch of sea salt
Rolled Oat1 ½ cup · 1 1/2 cups gluten free old fashioned oats
Almond Flour½ cup · 1/2 cup almond flour
Dark Brown Sugar½ cup · 1/2 cup dark brown sugar
Pecans⅓ cup · 1/3 cup chopped pecans
Table Salt0 pieces · pinch of salt
Unsalted Butter8 tbsp · 8 tablespoons unsalted butter, cubed

Make it mine in the app

Steps

1Preheat your oven to 350 degrees.
2To a large mixing bowl, add the sliced pears, cinnamon, nutmeg, cardamom, ground ginger, vanilla, arrowroot starch, and maple syrup. Toss until everything is well combined and the pears are well coated.
3Transfer the pears to a greased cast iron skillet.
4Next, make the crisp topping. Add the gluten-free oats, almond flour, dark brown sugar, ground cinnamon, and chopped pecans to the same mixing bowl. Use a fork to mix all of the dry ingredients until well combined.
5Next, add the cubed butter to the mixing bowl. Use your hands to work the butter into the dry ingredients until you have a clumpy crisp topping.
6Sprinkle the crisp evenly over the pear filling. Bake the crisp at 350 degrees for 45-55 minutes until the filling is bubbling and the top is golden brown. To prevent the crisp from burning or becoming too brown, cover it loosely with a sheet of foil after 20-25 minutes if needed.
7Once the crisp is done, remove it from the oven and let it cool for 10-15 minutes before serving with vanilla ice cream.