Pear Ginger Crisp Recipe
Introduction
This Pear Ginger Crisp is a comforting dessert that combines tender, spiced pears with a crunchy oat and walnut topping. Warm spices and a hint of fresh ginger add depth to this classic crisp, making it perfect for cozy evenings or special occasions.
Ingredients
- 3/4 cup Bob’s Red Mill Organic Whole Wheat Pastry Flour
- 2/3 cup old fashioned rolled oats
- 3/4 cup light brown sugar, loosely packed
- 1/2 cup walnuts, chopped
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 5 D’Anjou pears, peeled, cored, and thinly sliced
- Juice of 1 large lemon
- 1/4 cup sugar
- 2 tablespoons pure maple syrup
- 1 teaspoon freshly grated ginger
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- Vanilla bean ice cream for serving
Instructions
- Step 1: Preheat your oven to 350℉. Lightly butter a medium-sized baking dish (an 8×8 or 9×9 inch dish works well). Begin by making the crisp topping: in a medium bowl, whisk together the flour, oats, brown sugar, walnuts, cinnamon, cardamom, and salt. Add the melted butter and vanilla extract, stirring with a rubber spatula until the mixture is moistened but crumbly. Set aside.
- Step 2: In another medium bowl, gently toss the sliced pears with lemon juice, sugar, maple syrup, grated ginger, cornstarch, and salt until everything is evenly combined and the ginger is well distributed. Pour the pear mixture into the prepared baking dish.
- Step 3: Sprinkle half of the crumble topping evenly over the pears. Reserve the remaining topping for another use or store it in the fridge for up to one week.
- Step 4: Bake the crisp for about 40 minutes, or until the topping is golden brown and the pears are bubbling around the edges. Remove from the oven and let it cool for about 10 minutes before serving.
- Step 5: Serve warm with a scoop of vanilla bean ice cream for a delightful contrast of temperatures and textures.
Tips & Variations
- For a nut-free version, omit the walnuts and add extra oats or chopped pecans for a different crunch.
- If fresh ginger is unavailable, use 1/2 teaspoon of ground ginger instead, though fresh adds a brighter flavor.
- You can substitute D’Anjou pears with Bosc or Bartlett pears, adjusting sweetness as needed.
- To make the topping extra crispy, sprinkle a few tablespoons of turbinado sugar on top before baking.
Storage
Store any leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 300℉ for 10-15 minutes to restore crispness. This dessert can also be frozen before baking; thaw overnight in the fridge and then bake as directed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pear crisp ahead of time?
Yes, you can assemble the crisp the day before baking and keep it covered in the refrigerator. Bake it fresh when ready to serve for the best texture.
What can I use instead of vanilla bean ice cream?
Any vanilla ice cream or whipped cream works well. For a dairy-free option, coconut milk ice cream adds a creamy, complementary flavor.
Print
Pear Ginger Crisp Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Pear Ginger Crisp is a comforting dessert featuring thinly sliced D’Anjou pears glazed with lemon juice, maple syrup, and fresh ginger, all topped with a crunchy, spiced whole wheat oat crumble with walnuts. Baked to golden perfection and served warm with vanilla bean ice cream, it’s a perfect treat for any season combining fruity freshness with warm spices.
Ingredients
For the Crisp Topping:
- 3/4 cup Bob’s Red Mill Organic Whole Wheat Pastry Flour
- 2/3 cup old fashioned rolled oats
- 3/4 cup light brown sugar, loosely packed
- 1/2 cup walnuts, chopped
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
For the Pear Filling:
- 5 D’Anjou pears, peeled, cored, and thinly sliced
- Juice of 1 large lemon
- 1/4 cup sugar
- 2 tablespoons pure maple syrup
- 1 teaspoon freshly grated ginger
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
To Serve:
- Vanilla bean ice cream
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 350℉ (175℃). Lightly butter a medium-sized baking dish, such as an 8×8 or 9×9 inch pan, to prevent sticking.
- Make the Crisp Topping: In a medium mixing bowl, whisk together the whole wheat pastry flour, rolled oats, light brown sugar, chopped walnuts, cinnamon, ground cardamom, and salt. Pour in the melted and cooled unsalted butter along with the vanilla extract and stir using a rubber spatula until the mixture becomes moist but crumbly. Set this topping aside.
- Prepare the Pear Filling: In a separate medium bowl, gently combine the sliced D’Anjou pears with lemon juice, sugar, pure maple syrup, freshly grated ginger, cornstarch, and salt. Stir until the mixture is evenly combined and the ginger is well distributed.
- Assemble the Crisp: Pour the pear filling into the prepared baking dish. Evenly crumble about half of the crisp topping over the pears, pressing lightly to cover. Reserve the remaining topping for future use or store in the fridge for up to one week.
- Bake the Crisp: Place the baking dish in the oven and bake for 40 minutes, or until the crisp topping turns a golden brown and the filling is bubbling around the edges.
- Cool and Serve: Allow the pear crisp to cool for about 10 minutes after baking to thicken slightly. Serve warm paired with scoops of creamy vanilla bean ice cream for a delightful contrast.
Notes
- For a nuttier flavor, toast the walnuts lightly before adding to the topping.
- You can substitute D’Anjou pears with Bartlett or Bosc pears if unavailable.
- The leftover crumble topping can be stored in an airtight container in the refrigerator for up to one week.
- Use fresh ginger for the best flavor; ground ginger will alter the taste significantly.
- Make sure pears are sliced thinly to ensure even cooking and soft filling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pear crisp, ginger dessert, baked fruit crisp, walnut crumble, fall dessert, vanilla ice cream topping
