Description
This oatmeal pear crisp is cozy, buttery, and basically everything you want in a fall dessert. The pears are tender and cinnamon-spiced, there’s a drizzle of caramel sauce baked right in, and it’s topped with a brown sugar oatmeal crumble that crisps up in the oven.
Ingredients
Crisp Topping
- 1 cup (84 g) old fashioned rolled oats
- 1/2 cup (70 g) all-purpose flour
- 1/2 cup (100 g) dark brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup (112 g) cold unsalted butter, cubed
Pear Filling
- 2/3 cup (133 g) granulated sugar
- 3 Tbsp (24 g) arrowroot starch or cornstarch
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 7 cups (910 g) peeled and diced pears
- 1 tsp lemon juice
- 1/4 cup (80 g) caramel sauce
Instructions
- Place a rimmed baking sheet lined with foil in the oven and preheat to 350°F. Lightly grease a 9 x 11-inch rectangular baking dish or 11-inch oval baking dish.
- Make topping: Combine oats, flour, dark brown sugar, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender until well combined and large crumbs form. Chill in the freezer until ready to use.
- Make pear filling: Whisk together sugar, arrowroot starch, cinnamon, and salt in a large bowl. Add diced pears and lemon juice and toss gently to combine. Spoon pear filling into prepared baking dish and drizzle with caramel sauce. Sprinkle evenly with chilled topping.
- Bake crisp: Place baking dish on preheated baking sheet and bake for 55 to 60 minutes, until golden and filling is bubbling. Cool crisp on a wire rack for 1 hour before serving.
- Store leftover crisp tightly covered (or in an airtight container) in the refrigerator up to 2 days. Reheat in a warm oven (350°F) for 15 to 20 minutes, until heated through.
Notes
Pears: Use a slightly firm, medium-ripe variety for the best texture. Anjou and Bartlett pears both work well.