Pear Crisp

Prep Time:

15m

Bake/Cook Time:

30m - 35m

Yield:

Serves 8

With so many things growing and being harvested during the Fall season, it makes bringing fresh ingredients into the kitchen much easier. Topped with a delicious maple sugar crust, this Pear Crisp recipe is a warm and cozy dessert with all the flavors of Fall. Finish it off with vanilla ice cream or fresh whipped cream and a drizzle of caramel sauce for the ultimate treat.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Light Brown Sugar Poly Bag

Ingredients

Filling

6 Bosc pears, thinly sliced
1/2 cup Dixie Crystals Extra Fine Granulated Sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Crisp Topping

3/4 cup all-purpose flour*
3/4 cup old-fashioned oats
3/4 cup packed Dixie Crystals Light Brown Sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
8 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 tablespoon of pure maple syrup

Garnish

Vanilla ice cream or fresh whipped cream
Drizzle of caramel sauce

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.
Thinly slice pears and discard cores. Add to a large bowl with granulated sugar, and spices. Gently toss to combine and coat pears.
Spread into a large baking dish, or two smaller loaf pans and set aside.
In a large mixing bowl, combine flour, oats, brown sugar, vanilla extract, and salt and stir to combine evenly. Cut in chilled butter pieces with a pastry blender or fork until mixture forms clumps.
Add small clumps of topping over fruit to cover entire pan and drizzle with maple syrup.
Bake for 30-35 minutes, or until topping is golden-brown and fruit filling is bubbling. Remove from oven and serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce. Enjoy!

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Ashley Schoenith @heirloomedblog.

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