Fayette County Extension

Pear Crisp

It is definitely fall!  Apples and pears are in season now and there are so many amazing recipes!  One of our Master Gardeners was nice enough to bring some pears to the office recently.  Here’s what we made with ours.

Pear Crisp
We used this Pear Crisp recipe from Martha Steward/Lucinda Scala Quinn as a starting point.

Our pears were smallish, so we used about 8.  Cut them up, stir in 2 tbsp sugar, 1/4 c flour, and juice from 1 lemor or lime (we used a couple spoonfuls of lime juice).

Pear Crisp 1

Put pear mixture into baking dish.  We used a square pyrex.  Cut 2 tbsp of butter into cubes and scatter on top.

The topping is 3 tbsp flour, 3/4 c oats, 1/2 c brown sugar, 1/2 tsp salt, and 6 tbsp butter, softened.  Stir it all together and spread over pears.  Bake 30-40 minutes at 400.

The nice thing about a crisp is it is pretty forgiving.  For instance, we accidentally used white sugar in the topping instead of brown.  Once we realized our mistake we just added a little more brown.  It was just a little sweeter!

RECIPE

4-5 Bosc pears
2 tbsp sugar
Juice from one lemon or lime
1/4 c flour
2 tbsp butter
Topping
3 tbsp flour
3/4 c oats
1/2 c brown sugar
1/2 tsp salt
6 tbsp butter

  1. Preheat oven to 400 degrees
  2. Peel and cut the pears into lengthwise pieces and remove the core by scooping out.
  3. Add lemon/lime juice, flour, and sugar.  Toss pears in mixture
  4. Place pears in baking dish and scatter butter cubes on top
  5. Mix dry ingredients for topping
  6. Add softened butter to dry ingredients
  7. Spread topping over pears in baking dish
  8. Bake for 30-40 minutes until golden and crispy.

 

Pear Crisp 2

Share your favorite fall recipes with us!

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