This lovely pear crisp recipe is fresh and delicious. It is sure to please the whole family and it is perfect when topped with a scoop of vanilla ice cream!
My father came home with a HUGE box of farm fresh pears this year, and I didn’t know what in the world I would do with all of those pears. A person can only eat so many slices of pear at once, after all! But then it hit me: I could adapt my apple crisp recipe into a pear crisp recipe! It’s hard to go wrong with cinnamon, sugar, oats, and pears! YUM . . . am I right?!
I am a big fan of the “crisp” part of a crisp recipe – aka the topping – so I make it very generously. In fact, it is doubled the original recipe that my mom used. So, if you are a less-is-more-person, you could always cut back on the topping, but, really, why would you?! It’s the best part!
To fill up our 9 x 13 pan took us about 14 medium sized pears. Yours may take more or less, depending on how large the pears are that you are using.
Now let’s get cooking, shall we??
- about 14 medium pears, peeled and sliced
- 1 Tablespoon lemon juice
- 2 Tablespoons cornstarch
- ⅔ cup flour
- 2 cups oats
- 1 cup brown sugar
- 1 teaspoon salt
- 2 teaspoons cinnamon
- ⅔ cup butter, melted
- Peel the pears, slice them, and place them in a 9x13 inch baking dish. (Use as many pears as it takes to make the dish nice and full, but with enough room for the topping. The size of the pears and the height of the dish will determine how many you end up needing.)
- Sprinkle the pears with lemon juice cornstarch. Toss them to spread the cornstarch evenly.
- Spread evenly in dish once again.
- Combine the dry ingredients and add the melted butter, mixing until the butter is evenly distributed and the mixture is crumbly.
- Sprinkle the mixture evenly over the pear slices.
- Bake at 375 degrees for 30 minutes.
If you love this seasonal fruit recipe, then you are sure to love these as well!