Pear Crisp

Recipe by Steve_G
READY IN: 50mins
YIELD: 1 crisp




  • Adjust the oven rack to the position 1 up from the bottom position.
  • Preheat the oven to 400 degrees.
  • Have ready a 9-inch square baking dish or a 6-cup casserole dish.
  • If using a glass dish, reduce the temperature to 375 degrees.
  • For the pears: In a large bowl, gently toss the pears with the lemon juice, granulated sugar and salt to combine.
  • Set aside, stirring occasionally, for 30 to 60 minutes.
  • For the topping: If mixing in a food processor fitted with metal blades: Pulse together the brown sugar, walnuts, salt and cinnamon until the nuts are coarsely chopped.
  • Add the flour, butter and vanilla and pulse until the mixture is coarse and crumbly, about 20 times.
  • Transfer to a small bowl.
  • Using your fingertips, lightly pinch together the mixture to form little clumps.
  • Set aside.
  • If mixing by hand: In a medium bowl, whisk together the brown sugar, walnuts, salt, cinnamon and flour.
  • Using your fingertips, smash any lumps of sugar.
  • Using a pastry blender or 2 knives held crisscross fashion, cut in the butter and vanilla until the mixture resembles coarse meal.
  • Using your fingertips, lightly pinch together the mixture to form little clumps.
  • Set aside.
  • To assemble: Place a colander over a large bowl.
  • Transfer the pear mixture to the colander and drain.
  • Transfer the pears to the baking dish; set aside.
  • Reserve the liquid.
  • Pour the liquid (you should have at least 6 tablespoons) into a small saucepan and heat over medium-low heat.
  • Add the reserved 1 1/2 tablespoons butter and cook, stirring occasionally, until the mixture reduces to 3 tablespoons, about 10 minutes.
  • Pour the liquid over the pears in the baking dish.
  • Cover the dish with aluminum foil, make a 1-inch slash in the middle of the foil and bake the pears for about 30 minutes, until a sharp knife meets with only a little resistance when inserted into a pear.
  • Remove and discard the foil and sprinkle the pears evenly with the reserved topping.
  • Bake, uncovered, for 15 to 20 minutes, until the topping is crisp and golden-brown, the fruit juices are bubbling and the pears are tender but not mushy when a small sharp knife is inserted.
  • Transfer the baking dish to a wire rack to cool.
  • Serve warm or room temperature.
  • (May cover and refrigerate for up to 3 days.).