Pear Crisp

Name: Pear Crisp
Prep time: 25 min
Total time: 85 min
Ingredients: 0.75 cup rolled oats; 0.5 cup light brown sugar; 0.5 cup sliced almonds; 3 tablespoons unbleached all-purpose flour; 0.5 teaspoon kosher salt; 6 tablespoons cold unsalted butter, cut into small pieces; 6 Bosc pears (about 2 ½ pounds); 2 tablespoons fresh lime juice; 2 tablespoons granulated sugar; 1.5 teaspoons freshly grated ginger; 0.25 cup unbleached all-purpose flour; 0.25 teaspoon kosher salt; Vanilla ice cream, for serving

Be the first to rate & review!

By

Martha Stewart

Updated on August 23, 2017

Ingredients

Crisp Topping

¾ cup rolled oats
½ cup light brown sugar
½ cup sliced almonds
3 tablespoons unbleached all-purpose flour
½ teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces

Filling

6 Bosc pears (about 2 ½ pounds)
2 tablespoons fresh lime juice
2 tablespoons granulated sugar
1 ½ teaspoons freshly grated ginger
¼ cup unbleached all-purpose flour
¼ teaspoon kosher salt
Vanilla ice cream, for serving

Directions

Preheat oven to 400 degrees with rack in center.
Crisp topping:
Stir together oats, sugar, almonds, flour, and salt. Add butter and mix with hands until small clumps form and dry mixture is coated in butter. Cover with plastic and refrigerate.
Filling:
Peel, halve, and core pears, then slice into 1/2-inch-thick pieces. Add to a large bowl and toss with lime juice as you work to prevent pears from browning. Toss with sugar, ginger, flour, and salt. Transfer to a 2-quart baking dish. Remove crisp topping from refrigerator and break into small pieces. Scatter evenly over the top. Transfer to oven and bake until bubbly, 50 to 60 minutes (tent top with foil if browning too quickly). Remove from oven and let cool on a wire rack 20 minutes before serving with vanilla ice cream. Crisp is best eaten the day it's made, but can be stored, covered, for up to 3 days in the refrigerator.