Pears do not get enough love in baking. They are naturally sweet, tender, and pair wonderfully with warm chai spices. This crisp has a buttery oat topping that gets golden and crunchy while the pears soften underneath. It is a beautiful fall and winter dessert that deserves a place at your table.
Ingredients
- For the filling:
- 6 ripe pears, peeled, cored, and sliced
- 2 tbsp TN maple syrup
- 1 tsp Ceylon cinnamon
- ½ tsp cardamom (ground)
- ¼ tsp ginger
- ¼ tsp cloves
- 1 tbsp arrowroot powder
- For the topping:
- 1 cup rolled oats
- ½ cup unbleached all purpose flour
- ⅓ cup light brown cane sugar
- ¼ tsp Redmond Real Salt
- ⅓ cup cold unsalted butter, cubed
- ¼ cup sliced blanched almonds
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 375°F. Butter a 9x9 baking dish.
- Toss the pear slices with maple syrup, cinnamon, cardamom, ginger, cloves, and arrowroot powder. Spread in the dish.
- Combine the oats, flour, brown sugar, and salt. Cut in the butter until crumbly. Stir in the almonds.
- Scatter the topping over the pears.
- Bake for 40 to 45 minutes until golden and bubbling.
- Let cool for 10 minutes before serving.
Notes
- Bosc and Anjou pears hold their shape best for baking.
- Serve warm with a scoop of vanilla ice cream or a pour of heavy cream.
- This crisp is best eaten the day it is made, but leftovers reheat well in the oven at 350°F for 10 minutes.
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