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

Scale

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