The flavors in this pear crisp are so delicious and they complement each other very well.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“I had pears. I wanted to use them for a dessert. I originally intended to make some sort of cheesecake with some sort of caramel pear topping. But I’ve been making a lot of caramely things lately, things like Caramel Apple Pecan Rolls, Apple Cake in an Iron Skillet, etc. And I wanted to change things up.”
This dessert is the BEST!
Ingredients
FILLING INGREDIENTS:
4 whole (to 5) Large Pears (Bosc Work Well)
2/3 cups Domino Sugar
1/4 teaspoon Morton Salt
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Topping Ingredients
1-1/2 cup Gold Medal All-purpose Flour
1/3 cup Sugar
1/3 cup Firmly Packed Brown Sugar
1/2 teaspoon McCormick Cinnamon
1/2 cup Fisher Pecans, Very Finely Chopped
1 stick Land O Lakes Butter, Melted
Instructions
Preheat oven to 350 degrees.
Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside.
In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined.
Pour pears into a baking dish; top with crumb topping.
Bake at 350 degrees for 30 minutes.
Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.
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Quick Tip: Serve this pear crisp with a scoop of vanilla ice cream.
Thank you to Ree Drummond for this great recipe.
