Recipe By TerryWilson
Rating
Published Mar 5th
Prep 15m Cook 45m Additional - Ready In 1h
Servings 6 servings Calories 395.4

An unusual combination but very good. Peeled or unpeeled pears of any type will do.

Recipe Ingredients

  • 6 cups peeled and sliced Bosc pears
  • 1 tablespoon fresh lemon juice
  • ½ cup light brown sugar, packed
  • 3 tablespoons cornstarch
  • ¾ teaspoon ground cinnamon
  • ⅓ teaspoon ground cloves
  • ½ cup shredded sharp Cheddar cheese
  • ½ cup all-purpose flour
  • ½ cup light brown sugar, packed
  • ¼ cup unsalted butter

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.
  2. 2 Toss pears with lemon juice in a bowl. Combine 1/2 cup light brown sugar, cornstarch, cinnamon, and cloves together in a separate bowl. Add sugar mixture to pear mixture; toss to coat. Transfer to the prepared casserole dish. Sprinkle pear mixture with Cheddar cheese.
  3. 3 Combine flour and 1/2 cup light brown sugar in a food processor; pulse to mix. Cut butter into flour mixture until crumb consistency. Sprinkle topping over Cheddar cheese layer.
  4. 4 Bake in the preheated oven until top is golden brown, about 45 minutes.

Nutrition Facts

  • Calories 395.4
  • Carbohydrate 73.7 g
  • Cholesterol 30.2 mg
  • Fat 11.1 g
  • Fiber 5.6 g
  • Protein 4.2 g
  • Saturated Fat 6.9 g
  • Sodium 72.2 mg
  • Sugar 51.9 g

Reviews

  1. This is my favorite crisp recipe! The cheese adds a nice twist. I also added a pinch of ginger and nutmeg.
  2. No complaints about this recipe as it is fool proof! Made it to a tee except I left out the cloves. I left the dish in the oven for the full 45 mins and broiled on low for an additional 3 mins to literally crisp the topping. All my guests loved it and my husband - Read more ...
  3. Literally one of the best crisps I've ever had or made. LOVE this simple recipe. I followed it nearly to a tee... But made a couple embellishments which worked wonderfully: - added a large ripe peach to the filling. - used the juice of one grapefruit instead of lemon juice and let it sit overnight - Read more ...
  4. I used gluten free flour because I am gluten free. Added some ground almond meal to the crumb top. Used minute tapioca instead of cornstarch to the filling. I always use tapioca with fresh fruit pies. And added some sharp cheddar to the filling as well. YUMMMMMM!!
  5. Four large bartlett pears equalled 6 cups. I like spices but with fruit I want to taste the fruit more so I reduced cinnamon to 1/2t & cloves to 1/16t. Instead of buttering the dish I put a T of butter in the dish & let it melt in the oven. Swirled it around & - Read more ...
  6. I made it gluten free by substituting gluten free flour and adding 1/4 cup chopped pecans to the topping. This recipe is a keeper. I used the hard canning pears we have here in LA. I put them in the microwave for 5 minutes to soften up the pears. It was delicious!
  7. I found this recipe and tried it because I had an abundance of pears. I gave it to my 14 year old daughter to fix because I had to work. She did a great job fixing it! It was delightful!
  8. Great recipe! We made it with mild Cheddar and really liked it. The cheddar gives an interesting flavor dynamic.
  9. Very very good. I would recommend to anyone.
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