Best Harvest Pear Crisp Recipes

Harvest Pear Crisp with Candied Ginger image

Provided by Carolyn Beth Weil

Yield Makes 8 to 10 servings

Number Of Ingredients 15

Topping:
1/2 cup all purpose flour
1/2 cup (packed) dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup old-fashioned oats
1/2 cup coarsely chopped whole raw almonds
1/4 cup 1/4-inch cubes crystallized ginger
Filling:
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
4 pounds firm but ripe pears (6 to 7 large), peeled, cored, cut into 1/2-inch cubes (about 6 cups)

Steps:

For topping:
Whisk first 4 ingredients in medium bowl. Add butter. Working quickly so butter does not soften, rub in with fingertips until moist clumps form. Stir in oats, almonds, and ginger. Chill while preparing filling. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
For filling:
Preheat oven to 350°F. Whisk first 4 ingredients in large bowl. Add pears; toss. Transfer to 13 x 9 x 2-inch oval baking dish. Sprinkle topping over pear mixture.
Bake until topping is crisp and golden brown and juices are bubbling, about 50 minutes. Serve warm.

Harvest Pear Crisp image

Provided by Andi the grate

Categories Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

6 cups pears, cored and cut lengthwise into 1/2-inch-thick slices or 3 lbs pears
1 tablespoon lemon juice
1/3 cup sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon, divided
1/3 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 teaspoon salt
3 tablespoons butter, chilled cut into small pieces
1/3 cup oats, regular
1/4 cup walnuts, coarsely chopped

Steps:

Preheat oven to 375°.
Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture.
Bake at 375° for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature.

Harvest Pear Crisp image

Provided by Simply Chris

Categories Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

6 cups Anjou pears or 6 cups bartlett pears, cored and cut lengthwise into 1/2 inch thick slices (about 3 pounds)
1 tablespoon fresh lemon juice
1/3 cup Splenda granular
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon, divided
1/3 cup whole wheat flour
1/2 cup brown Sugar Twin
1/2 teaspoon salt
3 tablespoons chilled unsalted butter, cut into small pieces
1/3 cup oats
1/4 cup coarsely chopped pecans

Steps:

Pre-heat oven to 375.
Combine pears and lemon juice in a 2-quart baking dish and toss gently to coat.
Combine Splenda, cornstarch, and 1 teaspoon cinnamon and stir with a whisk.
Add cornstarch mixture to pear mixture; toss well to coat.
Lightly spoon flour into a dry measuring cup.
Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor.
Pulse 2 times or until combined.
Add chilled butter, pulse 6 times or until mixture resembles coarse meal.
Add oats and pecans, pulse 2 times.
Sprinkle flour mixture evenly over pear mixture.
Bake at 375° for 40 minutes or until pears are tender and topping is golden brown.
Cool 20 minutes on a wire rack.
Serve warm or at room temperature.

Nutrition Facts : Calories 181.1, Fat 7.5, SaturatedFat 3, Cholesterol 11.4, Sodium 147.8, Carbohydrate 28.9, Fiber 5.7, Sugar 12.3, Protein 2.6

HARVEST PEAR CRISP image

Yield 8 servings

Number Of Ingredients 11

6 cups Anjou or Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds)
1 tablespoon fresh lemon juice
1/3 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon, divided
1/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1/3 cup regular oats
1/4 cup coarsely chopped walnuts

Steps:

Preheat oven to 375°. Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture. Bake at 375° for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature.