A good crisp is simple to make, and hard to beat. This pear version is spiced with ginger and topped with a crunchy oat-walnut streusel; all that’s missing is a scoop or two of ice cream.
This recipe was featured as part of our Fall Ingredients photo gallery.
- Yields: 8 servings
- Difficulty: Easy
- Total: 1 hr 20 mins
Ingredients (12)
For the pears:
- Butter, for coating the baking dish
- 2 1/2 pounds ripe pears
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 3/4 teaspoon ground ginger
- 1/4 teaspoon fine salt
For the streusel:
- 1/2 cup rolled oats (not instant)
- 1/2 cup finely chopped walnuts
- 1/3 cup flour
- 1/3 cup packed light brown sugar
- 4 tablespoons unsalted butter (1/2 stick), cut into small dice
Instructions
For the pears:
- Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter and set aside.
- Cut the pears in half and core them, then cut them again into 1/4-inch-thick slices. Combine them with the lemon juice in a large, nonreactive bowl and toss to coat. Sprinkle with the flour, brown sugar, ginger, and salt and toss to coat. Turn the mixture into the prepared dish.
For the streusel:
- Place all of the ingredients in a medium bowl and mix together until evenly combined and clumped. Scatter over the pears and bake until the pears are fork tender, the mixture is bubbly, and the topping is browned, about 45 to 50 minutes. Let sit at least 5 minutes before serving.
