Nothing says comfort like a warm fruit crisp, and this pear version is a fall favorite. Slightly firm Warren or Bartlett pears are baked with cinnamon, nutmeg, and vanilla, then topped with a buttery oat streusel. The result is a golden, fragrant dessert that’s simple yet irresistible. Serve it warm with vanilla ice cream—and a drizzle of caramel, if you like—for the ultimate autumn treat.
INGREDIENTS:
7 cups peeled and sliced Warren or Bartlett pears (about 7 or 8 medium-sized pears)
1 teaspoon vanilla extract
2 tablespoons sugar
2 teaspoons cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon salt
1/2 cup butter, softened at room temperature
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup finely chopped pecans (optional, but very nice)
1/4 teaspoon salt
Vanilla ice cream and warm caramel sauce, if desired
METHOD:
Preheat oven to 350°F. Lightly coat an 8-inch square baking dish with nonstick spray.
In a large bowl, toss pears with vanilla, 2 tablespoons sugar, cinnamon, nutmeg, and 1/4 teaspoon salt until evenly coated. Transfer to the prepared baking dish.
In another bowl, combine flour, oats, granulated sugar, brown sugar, pecans, and 1/4 teaspoon salt. Add softened butter and use a fork (or your fingers) to blend until the mixture resembles coarse crumbs with small clumps.
Sprinkle topping evenly over the pears.
Bake 45 minutes, or until topping is golden and crisp and pears are tender and bubbling.
Cool for 5–10 minutes before serving. Top with vanilla ice cream and caramel sauce, if desired.
YIELD: Serves 6