A simple but satisfying fall dessert of pears baked with a walnut and oat crisp topping. Serve with whipped cream of ice cream if desired.
Course Dessert
Cuisine American
Prep Time 15 minutesmins
Cook Time 35 minutesmins
Total Time 50 minutesmins
Servings 8servings
Calories 360
Author Annalise Sandberg
Ingredients
Filling:
8medium or large pears, peeled and sliced
⅓cuppacked light or dark brown sugar(37 grams)
1tablespooncornstarch
Topping:
¾cupall-purpose flour(80 grams)
½cupold-fashioned rolled oats(50 grams)
½cupchopped walnuts (56 grams)
½teaspoonbaking powder
½salt
½teaspoonground cinnamon
6tablespoonsunsalted butter, at room temperature (85 grams)
⅓cuppacked light or dark brown sugar(38 grams)
Instructions
Preheat oven to 375°F. Grease a medium sized baking pan (approximately 6 quarts) with butter or nonstick cooking spray.
To prepare the filling toss together the sliced pears, brown sugar and cornstarch and dump into the prepared baking pan. Set aside.
In a small ball combine the flour, oats, walnuts baking powder, salt and cinnamon.
In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter and brown sugar until light and creamy.
Scrape down the bowl and add the flour mixture all at once. Mix until incorporated, mixture will be crumbly. Press the mixture together with your hands and drop into clumps on top of the filling.
Bake crisp until golden brown on the top and filling is bubbling, about 35-45 minutes. Let cool slightly. May be served warm or at room temperature, with whipped cream or ice cream if desired. Store leftovers in the fridge.