A Tale (and Recipe) of Harvest Pear Crisp

When I first sampled this recipe for Harvest Pear Crisp, some 6+ years ago, it had been prepared at the hands of my grandmother.

Clipped from her local newspaper, she hesitantly served this pear crisp in lieu of a more traditional dessert, and those of us gathered ’round her table ooo’ed and ahhh’ed with appreciation. Warm, comforting, slightly gooey and surprisingly hearty, everyone in attendance fell in love with this recipe’s innate appeal. Grandma, once again, hit a home run.

Nearly effortless to whip up, this pear crisp is perfect whenever you desire the aroma of warm cinnamon wafting through your kitchen and are in the mood for baked pears drenched in oats and brown sugar. Perhaps best (and most convenient) of all, this recipe works well served as both a dessert or a side, so simply choose your meal.

Be daring—Harvest Pear Crisp is captivating at breakfast, served alongside scrambled eggs and sausage, or savor it after dinner if you prefer (it also makes a great afternoon or evening snack). Dressed up in stemware or served straight from the baking dish, you and yours will appreciate this warm, comforting, autumn treat as much as those of us gathered around my Grandma’s table did, some 6+ years ago.

And if someone makes this for you, thank them. Often. I just called my grandmother (again) yesterday to tell her how much I’ve enjoyed this dessert over the years and how glad I was she decided to take the chance and serve this particular dessert that evening. Even after 6 years of compliments to the cook, those words still have the power to bring a smile to her face, I could hear it in her voice.

Perhaps that (plus an empty dish or two) is the highest compliment any cook can hope to attain…

Harvest Pear Crisp

(as adapted from my Grandmother)

• 4 Anjou or Bartlett pears, cored and cut lengthwise in 1/2 inch slices (peeled or not peeled, your preference)
• 1 tablespoon lemon juice (to prevent pear slices from browning)
• 1 tablespoon cornstarch
• 1 teaspoon cinnamon
• 1/3 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon salt
• another 1/2 teaspoon cinnamon
• 3 tablespoons chilled butter, cut into small pats
• 1/2 oats (quick cooking or old fashioned, your preference)
• 1/4 cup walnuts or pecans, chopped (optional)

Preheat oven to 375 degrees F for baking.

Assembly

Combine sliced pears in lemon juice. In small bowl, thoroughly combine cornstarch, cinnamon, and granulated sugar. Add to pear slices, mix together, place in a greased 8×8 inch baking dish, and set aside.

In a food processor, mix flour, brown sugar, salt, and cinnamon, whirring until combined. Add butter; pulse in 6 times. Add oats and chopped nuts; pulse 2 more times. Sprinkle this mixture over pear slices already in baking dish.

Bake in a 375 degree F oven for approximately 40-43 minutes, or until done.

Yield: 4 servings.

This dish can be assembled ahead of time and baked prior to serving. Serve warm from baking dish, or in stemware or other serving bowls. Can also be served over ice cream if desired. Enjoy!

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Tagged as: autumn breakfast recipes, autumn dessert recipes, fall breakfast recipes, fall dessert recipes, fruit crisp recipes, pear crisp, pear crisp recipe, pears, Thanksgving breakfast and dessert recipes