A few weeks ago we took a trip over the mountains to my in-laws house. They live in a small little town and every time we go there I just feel so relaxed. One of their friends owns an apple and pear orchard and brought my mother-in-law a bag full of fresh red anjou pears. Yes of course I’ll take some of those off your hands, why thank you! But what to do with them? While we were there that weekend a different friend of their’s made an apple crisp that was to die for. So I thought why not try a pear crisp! I’ve never had one but it sounded amazing.
And it is. Amazing.
These pears were absolutely perfect. The sweetness you get from organically grown fruit is just out of this world.
And the filling. Oh. My. Word. I seriously just wanted to eat it with a spoon! (I may have stolen a few bites. #pregnancyproblems) Anything that’s good enough to eat with a spoon before it even goes in the oven already has my seal of approval.
The perfect amount of sugar makes the filling not too sweet and really brings out the pear flavors.
Even the crumble topping I could eat by itself it’s so delish! I used a stoneware baking dish and the presentation was just beautiful.
- 4 large whole pears, peeled and diced
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1 1/2 cups flour
- 1/3 cup brown sugar, packed
- 1/3 cup sugar
- 1/2 teaspoon (heaping) cinnamon
- 1/2 cup pecans, finely chopped (I used the food processor to get them very fine)
- 1/2 cup butter, melted
- Preheat oven to 350 degrees.
- In a medium bowl, combine diced pears, sugar and salt in bowl. Set aside.
- In a large bowl, mix flour, sugars, cinnamon and pecans.
- Gradually add melted butter and mix until all the ingredients are incorporated and the big lumps are gone.
- Pour pear mixture into bottom of a greased 8x8 or 9x9 baking dish.
- Add crumb topping and spread evenly over the pears.
- Bake for 30 minutes, then move to the top rack for 5-10 more minutes or until topping is golden brown.
- Most pears are about the same consistency, but try to choose pears that are more firm. The sugar softens them up a bit and you don't want soggy pears.
- Either pan size will work for this recipe, but if you want the crisp to be a bit thicker I recommend an 8x8 pan.
It came out of the oven with the edges bubbling a little bit. And it smells divine. Our house could smell like a crisp all day and I wouldn’t be mad. Serve it warm in some cute ramekins with a little vanilla ice cream. Yum!