Pear Crisp
Sweet pears baked with an oatmeal crisp topping, perfect for a late summer dessert.
Yield: 6
Calories: 367kcal
Materials
For the Crisp
- 1 cup All-Purpose or Gluten-Free Flour Add 1/2 tsp of Xanthan Gum if GF Flour does not have it.
- 1 cup Rolled Oats Gluten-Free if needed
- 1/2 cup Cold Unsalted Butter, cubed Dairy-Free if desired
- 1/2 cup Light Brown Sugar
- 1 tbsp Cinnamon
- Sea Salt Flakes for Sprinkling Optional
For the Pear Filling
- 8 ripe Bartlett Pears
- 3/4 tsp Cinnamon
- 5 tbsp Light brown sugar
- 1 tsp Cornstarch or arrowroot
- Zest of half lemon
- Pinch of Salt
Instructions
Make The Crisp
- Preheat the oven to 350°F. Grease an 8x8 baking pan and set aside.
- In a medium bowl, combine the flour, oats, brown sugar, and cinnamon. Mix well then add the cubed butter.
- Using a pastry cutter, a fork, or your fingers cut the butter into the flour/oat mixture until the butter is in pea-size pieces.
- Place the bowl in refrigerator while preparing the pear filling.
Make The Pear Filling
- Peel and slice pears into a large bowl.
- Add the cinnamon, brown sugar, arrowroot, or cornstarch, a pinch of salt, and the zest of half of a lemon to the bowl.
- Mix well then place the pears into the greased baking pan. Then place the baking pan on a baking sheet to catch any spills that may occur.
- Top the pears with the oatmeal mixture.
- Bake 30-35 minutes or until the top is slightly browned and the pears are bubbly.
- Add sea salt flakes (Optional)
Notes
Once cooled, the pear crisp should be stored in the refrigerator and warmed up slightly before serving.
Nutrition
Serving: 6g | Calories: 367kcal | Carbohydrates: 53g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 144mg | Potassium: 99mg | Fiber: 4g | Sugar: 28g | Vitamin A: 478IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg