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Pear Ginger Crisp Recipe

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★★★★★

4.7 from 78 reviews

This Pear Ginger Crisp is a warm and comforting dessert featuring tender slices of D’Anjou pears gently spiced with fresh ginger, baked under a crunchy, buttery whole wheat oat topping with hints of cinnamon and cardamom. Served best with vanilla bean ice cream, this crisp offers a perfect balance of sweet and spiced flavors with a delightful mix of textures.

Ingredients

Scale

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

Fruit 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

For Serving

  • vanilla bean ice cream

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350℉ (175℃). Lightly butter a medium-sized baking dish, such as an 8×8 or 9×9 inch dish, to prevent sticking and ensure easy serving.
  2. Make Crisp Topping: In a medium mixing bowl, whisk together the whole wheat pastry flour, old fashioned rolled oats, light brown sugar, chopped walnuts, cinnamon, cardamom, and salt. Pour in the melted and cooled unsalted butter along with the vanilla extract. Stir gently with a rubber spatula until the mixture is moistened but still crumbly. Set this mixture aside for later.
  3. Prepare Pear Filling: In a separate medium bowl, combine the peeled, cored, and thinly sliced D’Anjou pears with lemon juice, sugar, maple syrup, freshly grated ginger, cornstarch, and salt. Stir gently until the mixture is fully combined and the ginger is evenly distributed. This ensures the fruit is lightly sweetened and thickened for baking.
  4. Assemble Crisp: Pour the pear filling evenly into the prepared baking dish. Sprinkle half of the crisp topping mixture evenly over the pears, reserving the remaining topping for another use or storage in the refrigerator for up to one week.
  5. Bake: Place the baking dish in the preheated oven and bake for 40 minutes, or until the crisp topping turns golden brown and the pears are bubbly and tender.
  6. Cool and Serve: Remove from oven and let the crisp cool for about 10 minutes. Serve warm with a scoop of vanilla bean ice cream for a delicious contrast of flavors and textures.

Notes

  • You can prepare the crisp topping in advance and store it in the fridge for up to one week.
  • If D’Anjou pears are not available, Bartlett pears can be used as a substitute.
  • For a nuttier flavor, walnuts can be toasted before chopping and adding to the topping.
  • Feel free to adjust the amount of ginger to your taste preference—more for a stronger zing or less for subtle warmth.
  • Use salted butter if unsalted is not available, but reduce added salt in the recipe accordingly.

Keywords: pear crisp, ginger dessert, baked fruit crisp, autumn dessert, walnut topping, whole wheat crisp

Find it online: https://bitesizedbenny.com/pear-ginger-crisp-recipe/