Description
This delectable Ginger Pear Crisp is made from perfectly ripe pears tossed with fresh ginger, sugar, and lemon, then baked to perfection with a spiced sugar-nut crisp topping.
Ingredients
Scale
Crisp Topping
- 6 tablespoons flour
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 5 tablespoons cold unsalted butter, cut into cubes
- 3/4 cup chopped pecans
Pear Filling
- 6 ripe pears (I like Bosc for this recipe)
- 1 tablespoon freshly grated ginger root
- 1/2 teaspoon lemon zest
- 1 and 1/2 tablespoons fresh lemon juice
- 1/4 cup granulated sugar
Instructions
- In the bowl of a food processor, pulse the flour, brown sugar, granulated sugar, spices, and salt about three times to mix. Add the cold cubes of butter and pulse the food processor until no large clumps of butter remain; about 10 pulses.
- Add the nuts and process until the mixture looks like clumpy sand, about 10 – 15 seconds. Don’t overmix into a large clump. Place the mixture into the fridge to chill while making the filling.
- Set your oven to heat to 375 degrees F. and move an oven rack to the lower-middle position.
- Peel, cut, and core the pears into 1/2 inch chunks. Stir in the ginger root, lemon zest, lemon juice, and sugar. Transfer mixture into a brownie pan or deep-dish pie plate. (Any 2 to 3-quart oven-safe dish will do.) Sprinkle the chilled crisp topping over the fruit.
- Bake for 40 minutes, then increase the oven temp to 425 degrees F and bake until the topping turns deep golden brown and the fruit is bubbling around the edges, about 10 minutes. Remove and let cool for 10 minutes and serve warm.
Notes
This Ginger-Pear Crisp practically screams to be served with a scoop of ice cream!
Using ripe pears to make this delectable treat is essential. Ripe pears should be firm around the middle yet give a little when squeezed right below the stem. If your local grocer only has underripe pears, bring them home and place them in a paper bag on the counter at room temp until they ripen. They can then be stored in the fridge until needed, up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: about 1 cup
- Calories: 492
- Sugar: 46.1
- Sodium: 169
- Fat: 26.7
- Saturated Fat: 7.8
- Carbohydrates: 66.2
- Fiber: 9.3
- Protein: 4.2
- Cholesterol: 25