Classic Pear Crisp

Recipe By JAYDA
Rating
Published Jun 19th
Prep 20m Cook 35m Additional 5m Ready In 1h
Servings 6 servings Calories 449.1

Pears and crystallized ginger are baked under a crispy golden oat crust.

Recipe Ingredients

  • 1 cup rolled oats
  • ⅓ cup brown sugar
  • ½ cup all-purpose flour
  • 1 teaspoon finely chopped crystallized ginger
  • 1 teaspoon ground cinnamon
  • ¼ cup butter
  • 2 tablespoons white sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons finely chopped crystallized ginger
  • 8 cups peeled and sliced pears
  • 1 pint vanilla ice cream

Cooking Directions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
  2. 2 In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
  3. 3 In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
  4. 4 Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.

Nutrition Facts

  • Calories 449.1
  • Carbohydrate 80.8 g
  • Cholesterol 39.7 mg
  • Fat 13.8 g
  • Fiber 9 g
  • Protein 5.6 g
  • Saturated Fat 8 g
  • Sodium 97 mg
  • Sugar 47.4 g

Reviews

  1. Beth Sep 8, 2008 08:25 PM
    Yum! Really versatile too... I had only a 9" round cake plate and a 1 1/2 qt casserole dish... didn't have any ginger.. and I added extra cinnamon and just a little bit of ground cloves. I cut up a few extra pears and made double the crumb topping... it worked well and was VERY - Read more ...
  2. Aych Aug 12, 2008 04:13 AM
    I added blueberries to mine. It was yummy but why wouldn't fruit and oats be yummy? I wish that the crisp part on top were more solid. Mine ended up loose and much like it was when i put it in the pan.
  3. Koko Mar 9, 2008 06:41 PM
    Oh my this is soooooooooo good! I doubled the ginger and also added some chopped toasted almonds and hazlenuts to the oats mixture. I also subbed 1/3 of the pears for chopped apples and it was so delicious.. I had it with fresh cream as I didn't have any ice cream on hand I can't - Read more ...
  4. SQUEAKS957 Oct 25, 2007 03:43 AM
    Super yummy everyone loved it! I used half Bartlett half Anjou pears - made for a nice contrast Also I added a little allspice and a bit extra ginger to both the pears and topping. Since some said the pears were slightly dry I added about 2 tbsp pear butter as well - delicious! Will - Read more ...
  5. Cookie J Mar 15, 2007 11:49 PM
    Delicious! I thought the amount of ginger was just right without increasing it. I added a handful of dried cranberries to the pear mixture and that was a wonderful touch of tang and color.
  6. stacykr Oct 3, 2006 06:55 PM
    I did as others who reviewed this recipe suggested and doubled the amount of crystalized gigner in both steps. I also added about 1/4 tsp. ground ginger and 1/4 tsp. allspice. I also added an additional tablespoon of butter to the oatmeal/flour topping. I think these changes really made the difference. We enjoyed this recipe. - Read more ...
  7. RachelXS Sep 11, 2006 05:51 PM
    I skipped the ginger, because I'm not a fan of it, and this came out very tasty. I would use less cinnamon next time to have more pear taste.
  8. Dancnmama Aug 13, 2006 03:58 PM
    I would have liked to see more "juice" with the pears. It was very dry without the vanilla ice cream. Also I doubled the ginger.
  9. KAITCH Nov 8, 2005 02:45 PM
    The pairing of fresh pears and crystallized ginger are simply beautiful! A classic,"comfort" dessert, with enough elegance to serve for company. I had misplaced a similar recipe years ago, and I was so happy to find yours, Jayda. Thank-you! (I did increase the amount of finely chopped crystallized ginger to a full Tbsp for each - Read more ...
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