Pears are one of my current food passions. Cold and busy days mean it is time for comforting food and this Pear and Walnut Crisp is perfect.
Growing up, pears were just ho-hum. I remember eating canned pears—at home and at school — and no one I knew had a pear tree. We were an apple kind of family. Then, Roxanne and I went to France and we shopped at the fresh market in the little town we were staying in. I bought pears from a stand and discovered that they were incredible and nothing like those mushy canned ones I had endured! I still remember, biting into it and was shocked to discover how juicy and flavorful it was.
I discovered that pears are great—fresh and ready to eat. I still didn’t think about baking with them. It is funny how we get stuck in meal time ruts for a while—then finally take a tasty new path.
Now, I love to use them for all kinds of baking. Roxanne knows that—for she gave me the cutest pear-shaped dessert dishes for my birthday. (Thank you Roxanne!) I had to get into the kitchen quick and bake something with pears. I dreamed about it for a few days, until I couldn’t stand the wait any longer and had to step into the kitchen. It was so worth it!
This Pear and Walnut Crisp is a wonderful dessert to serve when the wind howls and you crave something sweet and warm from the oven. It will taste fantastic; trust me—cute little pear dishes or not.
Pear and Walnut Crisp
Streusel:
¾ cup all-purpose flour
¾ cup packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
10 tablespoons unsalted butter, cold, cut into pieces
1¼ cups old fashioned oats
½ cup chopped walnuts
Filling:
½ cup sugar
2 tablespoons cornstarch
½ teaspoon ground cinnamon
¼ teaspoon salt
8 cups cubed, peeled Bosc pears (about 3½ to 4 pounds Bosc pears, peeled, cored and cut into ½-inch cubes)
2 tablespoons orange juice
Preheat oven to 350ºF. Spray a 9 x 13-inch baking dish with nonstick spray.
To make the streusel: In a large bowl, stir together the flour, brown sugar, cinnamon, nutmeg and salt. Cut in the butter with a pastry cutter or 2 knives until the mixture is crumbly. Stir in the oats and walnuts. Set aside.
To make the filling: In a small bowl, stir together the sugar, cornstarch, cinnamon and salt; set aside.
Place the pear cubes in a large bowl. Drizzle with the orange juice and toss to coat evenly. Pour the sugar-cornstarch mixture over the pears and stir to combine.
Spoon the pear mixture into the prepared dish. Sprinkle the streusel mixture evenly over the fruit. Bake, uncovered, for 45 to 50 minutes or until the streusel is golden brown and the fruit is tender.
Makes 8 servings
Tips:
Spoon into serving dishes and top, if desired, with vanilla ice cream.
Bosc pears have an elongated neck and a warm brown color. They are dense and sweet and are prefect to use when baking as they hold their shape and texture. Want to read more about pear varieties? USA Pears is a great site.
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