Easy Pear Crisp (gluten-free and regular recipes)
This is my favorite easy pear crisp recipe. It's prepped in minutes, and bakes up browned and bubbling out of the oven just begging for a scoop of vanilla ice cream.
Servings: 6 servings
Ingredients
- 2 pounds pears, (ripe but firm) any variety, I used Bartlett
- 2 Tbsp fresh lemon juice, (1/2 large lemon)
- 1/4 cup sugar
- 1 Tbsp vanilla bean paste, or vanilla extract
topping
- 1 cup flour, any variety (use almond or oat flour, or a good gf baking mix for gluten free)
- 1/4 cup rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup white sugar
- 1 cup finely chopped walnuts
- 1/2 tsp ground cardamom
- 1/2 cup (8 Tbsp) unsalted butter, melted
Instructions
- Set the oven to 350°F
- Wash the pears, there is no need to peel them. Trim off the top and bottom, and slice in half, lengthwise. Scoop out the core, and chop into small chunks. Put in a bowl and toss with the lemon juice, sugar, and vanilla.
- Add the dry topping ingredients to a bowl and toss with the melted butter until well combined. I used my (clean) hands to do this.
- Put the fruit in the bottom of an 8x10 oval baking dish and spread out evenly. Top with the crumble mixture. It is ok to mound the fruit and topping a bit because there will be shrinkage in the oven.
- Put the baking dish on a baking sheet to catch any juicy drips. Bake for about 40 minutes, or until browned on top and bubbling throughout. Cover loosely with foil if the topping seems to be browning too quickly.
Nutrition
Serving: 1 · Calories: 583 kcal · Carbohydrates: 80 g · Protein: 6 g · Fat: 29 g · Saturated Fat: 11 g · Polyunsaturated Fat: 10 g · Monounsaturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 41 mg · Sodium: 10 mg · Potassium: 332 mg · Fiber: 7 g · Sugar: 51 g · Vitamin A: 515 IU · Vitamin C: 9 mg · Calcium: 58 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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